Curried Chicken, Poblanos & Figs with Mustard Seed Rice

Curried Chicken, Poblanos & Figs

with Mustard Seed Rice

25 MIN
4 Servings
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From the Test Kitchen

The bright, warming flavors in our chicken stir-fry, like fragrant vadouvan curry powder and smoky poblano peppers, are perfectly tempered by a cooling dollop of creamy cucumber yogurt. A base of hearty brown rice, cooked with punchy mustard seeds, rounds out the dish on a savory note.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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ingredients
Curried Chicken, Poblanos & Figs with Mustard Seed Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 2 Poblano Peppers
  • 4 Dried Turkish Figs
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Mascarpone Cheese
  • 2 tsps Vadouvan Curry Powder
  • ¼ tsp Crushed Red Pepper Flakes
  • 1½ tsps Brown & Yellow Mustard Seeds
  • 1⅛ cups Brown Rice
Cook the rice:
1 Cook the rice:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Transfer to a bowl. Wipe out the pot; fill 3/4 of the way up with water. Add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the toasted mustard seeds; stir to combine. Cover to keep warm.

Prepare the ingredients & rehydrate the figs:
2 Prepare the ingredients & rehydrate the figs:

Meanwhile, roughly chop the figs. Place in a medium bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the peanuts. Wash and dry the peppers; cut off and discard the stems. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Start the chicken & peppers:
3 Start the chicken & peppers:

Meanwhile, pat the chicken dry with paper towels. Place in a large bowl. Add the sliced peppers; season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the rehydrated figs (discarding the liquid), sautéed aromatics, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and peppers, tzatziki, and chopped peanuts. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Transfer to a bowl. Wipe out the pot; fill 3/4 of the way up with water. Add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the toasted mustard seeds; stir to combine. Cover to keep warm.

2 Prepare the ingredients & rehydrate the figs:

Meanwhile, roughly chop the figs. Place in a medium bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the peanuts. Wash and dry the peppers; cut off and discard the stems. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients & rehydrate the figs:
Start the chicken & peppers:
3 Start the chicken & peppers:

Meanwhile, pat the chicken dry with paper towels. Place in a large bowl. Add the sliced peppers; season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

4 Finish & serve your dish:

Add the rehydrated figs (discarding the liquid), sautéed aromatics, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and peppers, tzatziki, and chopped peanuts. Enjoy!

Finish & serve your dish:
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