Hot Honey Crispy Chicken with Dirty Rice & Garlicky Green Beans
Amanda Freitag

Hot Honey Crispy Chicken

with Dirty Rice & Garlicky Green Beans

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
  • View All
    Nutrition Label
    Download

Blue Apron is thrilled to partner with Chef and TV personality Amanda Freitag for six weeks, highlighting her love of classic, comforting dishes coupled with fun and easy-to-follow techniques.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Hot Honey Crispy Chicken with Dirty Rice & Garlicky Green Beans
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Poblano Pepper
  • 6 oz Green Beans
  • 2 stalks Celery
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Tbsp Hot Sauce
  • ⅔ cup All-Purpose Flour
  • 4 tsps Honey
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • ½ cup Long Grain White Rice
time-saving
tips & techniques
Prepare the ingredients & marinate the chicken
1 Prepare the ingredients & marinate the chicken

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. In a large bowl, combine the crème fraîche and 2 tablespoons of water. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Transfer to the bowl of seasoned crème fraîche; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. Small dice the celery. Halve, peel, and small dice the onion. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening) and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. 

Make the dirty rice
2 Make the dirty rice

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced celery, diced onion, and diced pepper; season with salt, pepper, and half the Cajun spice blend (you will have extra). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the green beans
3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Coat the chicken
4 Coat the chicken

In a large bowl, combine the flour and half the smoky spice blend (you will have extra); season with salt and pepper. Add the marinated chicken (including the liquid) to the bowl of seasoned flour; turn to thoroughly coat.

Cook the chicken & serve your dish
5 Cook the chicken & serve your dish

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of the coating sizzles immediately when added, add the coated chicken (letting any excess coating drip off). Cook 6 to 7 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked chicken with the dirty rice and cooked green beans. Drizzle the chicken with the hot honey. Enjoy!

*An instant-read thermometer should register 165°F.

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & marinate the chicken
1 Prepare the ingredients & marinate the chicken

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. In a large bowl, combine the crème fraîche and 2 tablespoons of water. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Transfer to the bowl of seasoned crème fraîche; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. Small dice the celery. Halve, peel, and small dice the onion. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening) and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. 

2 Make the dirty rice

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced celery, diced onion, and diced pepper; season with salt, pepper, and half the Cajun spice blend (you will have extra). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

Make the dirty rice
Cook the green beans
3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Coat the chicken

In a large bowl, combine the flour and half the smoky spice blend (you will have extra); season with salt and pepper. Add the marinated chicken (including the liquid) to the bowl of seasoned flour; turn to thoroughly coat.

Coat the chicken
Cook the chicken & serve your dish
5 Cook the chicken & serve your dish

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of the coating sizzles immediately when added, add the coated chicken (letting any excess coating drip off). Cook 6 to 7 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked chicken with the dirty rice and cooked green beans. Drizzle the chicken with the hot honey. Enjoy!

*An instant-read thermometer should register 165°F.