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 bold, warming flavors in our chicken stir-fry, like fragrant vadouvan curry powder and smoky poblano pepper, are perfectly contrasted by a cooling dollop of creamy cucumber yogurt. A base of fluffy rice, cooked with punchy mustard seeds, rounds out the dish on a savory note.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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ingredients
Curried Chicken, Poblanos & Figs with Mustard Seed Rice
Title
  • 18 oz Chopped Chicken Breast
  • 1 cup Long Grain White Rice
  • 2 Poblano Peppers
  • 4 Dried Turkish Figs
  • 3 Tbsps Roasted Peanuts
  • 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
  • 2 cloves Garlic
  • 2 Scallions
  • 1 Piece Ginger
Cook the rice
1 Cook the rice

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mustard seeds, rice, and a big pinch of salt. Cook, stirring frequently, 1 to  2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add 2 cups of water (carefully, as the liquid may splatter). 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. 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

Carefully 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!

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Cook the rice
1 Cook the rice

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mustard seeds, rice, and a big pinch of salt. Cook, stirring frequently, 1 to  2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add 2 cups of water (carefully, as the liquid may splatter). 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. 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

Carefully 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