Chicken & Brown Butter Rice with Corn & Tomatoes

Chicken & Brown Butter Rice

with Corn & Tomatoes

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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To accompany our simply spiced chicken, we’re finishing rice with sweet corn and browned butter, which has been heated until it develops a nutty flavor and deep golden color.
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ingredients
Chicken & Brown Butter Rice with Corn & Tomatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 4 ears Of Corn
  • 1 bunch Parsley
  • 1 bunch Rosemary
  • 4 Tbsps Butter
  • 1 Shallot
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 cup Red Rice Blend
Cook the rice
1 Cook the rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop  2 cloves of garlic. Combine the corn kernels, chopped shallot, and chopped garlic in a bowl. Pick the rosemary leaves off the stems; finely chop the leaves. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate, medium bowl, combine the halved tomatoes and half the chopped parsley. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the corn
3 Cook the corn

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared corn mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened (be careful, as the corn may pop as it cooks). Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may  have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*An instant-read thermometer should register 165°F.

Make the brown butter & serve your dish
5 Make the brown butter & serve your dish

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the remaining vinegar (carefully, as the liquid may splatter). Add the brown butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy! 

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Cook the rice
1 Cook the rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop  2 cloves of garlic. Combine the corn kernels, chopped shallot, and chopped garlic in a bowl. Pick the rosemary leaves off the stems; finely chop the leaves. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate, medium bowl, combine the halved tomatoes and half the chopped parsley. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the corn
3 Cook the corn

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared corn mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened (be careful, as the corn may pop as it cooks). Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may  have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*An instant-read thermometer should register 165°F.

Cook the chicken
Make the brown butter & serve your dish
5 Make the brown butter & serve your dish

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the remaining vinegar (carefully, as the liquid may splatter). Add the brown butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy!