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Chicken & Paprika-Spiced Rice
with Mustard Pan Sauce & Collard Greens
50 minWellness at Blue Apron
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4 Servings
- Est. 590 Cals/serving
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A punchy, rich pan sauce made with Dijon mustard adds exciting flavor to seared chicken in this crowd-pleasing recipe. We’re serving an equally vibrant side of rice—cooked with smoky spices, then mixed with sautéed collard greens.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- 9 oz Carrots
- 2 cloves Garlic
- 1 bunch Collard Greens
- 1 stalk Celery
- 1 bunch Parsley
- 4 Tbsps Butter
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
- 1 Tbsp Whole Grain Dijon Mustard
- 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and medium dice the carrots. Medium dice the celery. Remove and discard the stems of the collard greens; roughly chop. Roughly chop the parsley leaves and stems.
3
Cook the vegetables & finish the rice:
While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, diced carrots, and diced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cover and cook, stirring occasionally, 5 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Add half the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Cover and set aside in a warm place. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5
Make the pan sauce:
Add the mustard, butter, remaining vinegar, and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the butter has melted and the sauce is slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice. Top the chicken with the pan sauce. Garnish with the parsley. Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and medium dice the carrots. Medium dice the celery. Remove and discard the stems of the collard greens; roughly chop. Roughly chop the parsley leaves and stems.
3
Cook the vegetables & finish the rice:
While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, diced carrots, and diced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cover and cook, stirring occasionally, 5 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Add half the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Cover and set aside in a warm place. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5
Make the pan sauce:
Add the mustard, butter, remaining vinegar, and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the butter has melted and the sauce is slightly thickened. Turn off the heat and season with salt and pepper to taste.
6
Finish & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice. Top the chicken with the pan sauce. Garnish with the parsley. Enjoy!
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