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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.
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Recipe only available for Friday delivery.
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Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 675 Cals/serving
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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
Title
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2 cloves Garlic
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1 bunch Tarragon
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1 Shallot
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½ bunch Broccolini
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1½ oz Chicken Demi-Glace
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½ cup Chinese Black Rice
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¼ cup Pepitas
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2 Chicken Supremes (Bone-In, Skin-On, Breasts)
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2 Tbsps Dijon Mustard
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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