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.
Honey & Chipotle-Glazed Chicken Thighs
with Vegetable Farro & Lime Sour Cream
45 MIN
2 Servings
From the Test Kitchen
The flavor-packed glaze for our juicy chicken thighs is made from a simple, Mexican-style trio of sweet honey, fresh lime juice, and spicy chipotle paste, which is perfectly accompanied by a hearty farro salad and zesty sour cream.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories540 Cals (est.)
fresh
ingredients
Title
-
12 oz Boneless, Skinless Chicken Thighs
-
2 tsps Chipotle Chile Paste
-
1 Lime
-
1 Poblano Pepper
-
4 oz Grape Tomatoes
-
2 cloves Garlic
-
1 Tbsp Honey
-
3 oz Baby Spinach
-
6 oz Carrots
-
¼ cup Mayonnaise
step-by-step
instructions
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
3
Cook the pepper
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.
4
Cook & glaze the chicken
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 4 minutes, or until coated and cooked through.* Turn off the heat.
*An instant-read thermometer should register 165°F.
5
Finish & serve your dish
To the bowl of cooked pepper and tomatoes, add the spinach, cooked farro, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the glazed chicken (including any glaze from the pan) and lime sour cream. Enjoy!
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
3
Cook the pepper
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.
4
Cook & glaze the chicken
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 4 minutes, or until coated and cooked through.* Turn off the heat.
*An instant-read thermometer should register 165°F.
5
Finish & serve your dish
To the bowl of cooked pepper and tomatoes, add the spinach, cooked farro, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the glazed chicken (including any glaze from the pan) and lime sour cream. Enjoy!
Tips from Home Chefs