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Chicken & Paprika-Spiced Rice

with Mustard Pan Sauce & Collard Greens

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A punchy, rich pan sauce made with Dijon mustard lends exciting flavor to seared chicken, served with a side of paprika-spiced rice and sautéed collards.

fresh
ingredients
Chicken & Paprika-Spiced Rice with Mustard Pan Sauce & Collard Greens
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ cup Jasmine Rice
  • 3 Carrots
  • 2 cloves Garlic
  • 1 bunch Collard Greens
  • 1 stalk Celery
  • 1 bunch Parsley
  • 4 Tbsps Butter
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
  • 1 Tbsp Red Wine Vinegar

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, spice blend, a big pinch of salt, and 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 and fluff the cooked rice with a fork. Cover and 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 collard green stems; roughly chop the leaves. Roughly chop the parsley leaves and stems.

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the collard greens are slightly softened. 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 are softened and the water has cooked off. Add half the vinegar; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Season with salt and pepper to taste. 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 lightly browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board.

Cook the chicken:
Make the pan sauce:
5 Make the pan sauce:

To the pan of reserved fond, add the mustard, butter, remaining vinegar, and 1/4 cup of water; season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the butter is melted and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste.

6 Slice the chicken & serve your dish:

Thinly slice the cooked chicken crosswise. Divide the cooked rice and vegetables and sliced chicken among 4 dishes. Top the chicken with the pan sauce. Garnish with the parsley. Enjoy!

Slice the chicken & serve your dish: