New & Notable

Honey Habanero Chicken & Rice

with Vegetables, Lime Mayo & Peanuts

30 MIN

2 Servings

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From the Test Kitchen

In this crowd-pleasing dish, crispy bites of chicken get tossed with our new honey habanero spice blend for the perfect balance of sweet and spicy. It all rests atop a bed of fluffy white rice—studded with pepper and onion—with a cooling drizzle of lime mayo.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
1 Bell Pepper
1 Red Onion
1 Lime
¼ cup Mayonnaise
¼ cup Cornstarch
3 Tbsps Roasted Peanuts
2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. 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

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Quarter the lime. In a bowl, combine the juice of 2 lime wedges and half the mayonnaise (you will have extra); season with salt and pepper.

3 Cook the pepper & onion

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook & finish the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, 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. Discarding any oil from the pan, transfer the cooked chicken to a large bowl. Add as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; toss to coat. Taste, then season with salt and pepper if desired.

5 Finish the rice & serve your dish

To the pot of cooked rice, add the cooked pepper and onion and lime zest. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the finished chicken. Drizzle with the lime mayo and garnish with the chopped peanuts. Serve the remaining lime wedges on the side. Enjoy!