Chicken Supremes & Broccolini with Chinese Black Rice, Pepitas, & Mustard Sauce

Chicken Supremes & Broccolini

with Chinese Black Rice, Pepitas, & Mustard Sauce

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 675 Cals/serving

In ancient China, black rice was served exclusively to the emperor (the general population was not allowed to eat it). High in iron, zinc, amino acids, and nutty, earthy flavor, black rice is the perfect addition to this recipe. Broccolini and a tangy Dijon mustard sauce cut the nutty richness of the rice to complete this tasty dish.

Get Cooking
fresh
ingredients
Chicken Supremes & Broccolini with Chinese Black Rice, Pepitas, & Mustard Sauce
Title
  • 2 cloves Garlic
  • 1 bunch Tarragon
  • 1 Shallot
  • ½ bunch Broccolini
  • 1½ oz Chicken Demi-Glace
  • ½ cup Chinese Black Rice
  • ¼ cup Pepitas
  • 2 Chicken Supremes (Bone-In, Skin-On, Breasts)
  • 2 Tbsps Dijon Mustard
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Trim off about 1 inch from the ends of the broccolini to remove the woody stems. Peel and mince the garlic and shallot. Roughly chop the tarragon. Combine the chicken demi-glace with ½ cup of hot water.
Cook the rice:
2 Cook the rice:
To the 1st pot of boiling water, add the black rice. Cook for 27 to 29 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper to taste. Loosely cover to keep warm and set aside.
Blanch the broccolini:
3 Blanch the broccolini:
To the 2nd pot of boiling water, add the broccolini. Cook 2 to 3 minutes, or until tender. Remove the broccolini from the pot and run under cold water to stop the cooking process. Roughly chop and set aside.
Toast the nuts:
4 Toast the nuts:
While the rice cooks, place the pepitas in a large pan with 1 teaspoon of olive oil and toast over medium-high heat for 2 to 3 minutes, or until slightly browned and toasted, stirring occasionally. (Be careful as the pepitas may pop as they cook!) Season with salt and pepper and transfer to a paper towel-lined plate. Wipe out the pan.
Cook the chicken:
5 Cook the chicken:
Season the chicken with salt and pepper on both sides. In the same pan used to toast the pepitas, heat 2 teaspoons of olive oil over medium until hot. Add the chicken, skin side down, and cook for 5 to 7 minutes per side, or until the skin is browned and crispy and the chicken is cooked through. (Loosely cover with a piece of aluminum foil to help the chicken cook faster.) Transfer the chicken to a plate, leaving any drippings in the pan. Cover the chicken with aluminum foil to keep warm.
Make the sauce & plate your dish:
6 Make the sauce & plate your dish:
To the pan with the drippings from the chicken, add 1 teaspoon of olive oil and heat on medium-low until hot. Add the shallot and garlic and cook for 1 to 2 minutes, or until soft and fragrant. Add the diluted chicken demi-glace and mustard; cook for 1 to 2 minutes, or until thickened. Add all but a pinch of the chopped tarragon (reserve the rest for garnish) and season with salt and pepper to taste. To plate your dish, stir the pepitas and chopped broccolini into the rice, then divide between 2 plates. Slice each chicken supreme crosswise, adding any juices from the cooked chicken to the sauce. Top each plate with the chicken and a few spoonfuls of sauce. Garnish with the remaining tarragon. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Trim off about 1 inch from the ends of the broccolini to remove the woody stems. Peel and mince the garlic and shallot. Roughly chop the tarragon. Combine the chicken demi-glace with ½ cup of hot water.
2 Cook the rice:
To the 1st pot of boiling water, add the black rice. Cook for 27 to 29 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper to taste. Loosely cover to keep warm and set aside.
Cook the rice:
Blanch the broccolini:
3 Blanch the broccolini:
To the 2nd pot of boiling water, add the broccolini. Cook 2 to 3 minutes, or until tender. Remove the broccolini from the pot and run under cold water to stop the cooking process. Roughly chop and set aside.
4 Toast the nuts:
While the rice cooks, place the pepitas in a large pan with 1 teaspoon of olive oil and toast over medium-high heat for 2 to 3 minutes, or until slightly browned and toasted, stirring occasionally. (Be careful as the pepitas may pop as they cook!) Season with salt and pepper and transfer to a paper towel-lined plate. Wipe out the pan.
Toast the nuts:
Cook the chicken:
5 Cook the chicken:
Season the chicken with salt and pepper on both sides. In the same pan used to toast the pepitas, heat 2 teaspoons of olive oil over medium until hot. Add the chicken, skin side down, and cook for 5 to 7 minutes per side, or until the skin is browned and crispy and the chicken is cooked through. (Loosely cover with a piece of aluminum foil to help the chicken cook faster.) Transfer the chicken to a plate, leaving any drippings in the pan. Cover the chicken with aluminum foil to keep warm.
6 Make the sauce & plate your dish:
To the pan with the drippings from the chicken, add 1 teaspoon of olive oil and heat on medium-low until hot. Add the shallot and garlic and cook for 1 to 2 minutes, or until soft and fragrant. Add the diluted chicken demi-glace and mustard; cook for 1 to 2 minutes, or until thickened. Add all but a pinch of the chopped tarragon (reserve the rest for garnish) and season with salt and pepper to taste. To plate your dish, stir the pepitas and chopped broccolini into the rice, then divide between 2 plates. Slice each chicken supreme crosswise, adding any juices from the cooked chicken to the sauce. Top each plate with the chicken and a few spoonfuls of sauce. Garnish with the remaining tarragon. Enjoy!
Make the sauce & plate your dish: