Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Creamy Chipotle Chicken
with Cilantro Rice & Cotija Cheese
25 MIN
4 Servings
From the Test Kitchen
Our verdant cilantro sauce (which features onions, garlic, jalapeño, and lime juice) lends bold, herbaceous flavor to our vegetables and rice—a satisfying accompaniment to bites of tender chicken dressed with a delightfully spicy-sweet chipotle mayo.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories620 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
-
2 Poblano Peppers
-
1 Sweet Onion
-
1 Lime
-
¼ cup Cornstarch
-
2 Tbsps Grated Cotija Cheese
-
¼ cup Mayonnaise
-
2 tsps Chipotle Chile Paste
-
¼ cup Cilantro Sauce
-
4 tsps Honey
-
1⅛ cups Brown Rice
step-by-step
instructions
1
Cook the rice:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove the honey from the refrigerator to bring to room temperature. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut out and discard the stems, ribs, and seeds of the peppers; thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Combine the sliced onion and sliced peppers in a bowl. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
3
Coat, cook & dress the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.
4
Cook the vegetables & serve your dish:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce. Stir to combine. Taste, then season with salt and pepper if desired. Quarter the lime. Serve the dressed chicken over the finished rice and vegetables. Garnish with the cheese. Serve the lime wedges on the side. Enjoy!
1
Cook the rice:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove the honey from the refrigerator to bring to room temperature. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut out and discard the stems, ribs, and seeds of the peppers; thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Combine the sliced onion and sliced peppers in a bowl. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
3
Coat, cook & dress the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.
4
Cook the vegetables & serve your dish:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce. Stir to combine. Taste, then season with salt and pepper if desired. Quarter the lime. Serve the dressed chicken over the finished rice and vegetables. Garnish with the cheese. Serve the lime wedges on the side. Enjoy!
Tips from Home Chefs