Chicken & Spicy Chipotle Pan Sauce with Vegetable Rice

Chicken & Spicy Chipotle Pan Sauce

with Vegetable Rice

40 MIN
-$0.05/serving 2 Servings
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  • with Extra Vegetables

    From the Test Kitchen

    To spice up simply seared chicken, we’re making a fiery chipotle chile sauce, which gets a touch of balancing sweetness from brown sugar. It’s the perfect accompaniment to our hearty base of white rice mixed with a duo of sautéed mushrooms and peppers coated with smooth crème fraîche.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Chicken & Spicy Chipotle Pan Sauce with Vegetable Rice
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • ½ lb Mushrooms
    • 2 Tbsps Grated Cotija Cheese
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Light Brown Sugar
    • 2 Tbsps Crème Fraîche
    • 2 Red, Yellow, Or Orange Bell Peppers
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stem of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Turn off the heat. Transfer to a large bowl; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Add the cooked rice to the bowl of finished vegetables; stir to combine. Serve the finished rice and vegetables topped with the sliced chicken and finished sauce. Garnish with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stem of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Cook the rice
    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Turn off the heat. Transfer to a large bowl; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Cover to keep warm. 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 2 teaspoons 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
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Add the cooked rice to the bowl of finished vegetables; stir to combine. Serve the finished rice and vegetables topped with the sliced chicken and finished sauce. Garnish with the cheese. Enjoy!

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