Hot Honey Crispy Chicken with Dirty Rice & Garlicky Green Beans

Hot Honey Crispy Chicken

with Dirty Rice & Garlicky Green Beans

45 MIN
4 Servings
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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ingredients
Hot Honey Crispy Chicken with Dirty Rice & Garlicky Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Jasmine Rice
  • 2 stalks Celery
  • 2 Poblano Peppers
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 4 oz Sweet Peppers
  • ⅔ cup All-Purpose Flour
  • 4 tsps Honey
  • 4 Tbsps Crème Fraîche
  • 1 Tbsp Hot Sauce
  • 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)
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 1/4 cup 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. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. 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 medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced celery, diced onion, and diced poblano peppers; 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 2 cups of water. 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 vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add the chopped garlic and 2 teaspoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to  2 minutes, or until softened and the liquid 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 smoky spice blend; season with salt and pepper. Add the marinated chicken (including the liquid) to the flour mixture; 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 coating sizzles immediately when added, add the coated chicken (letting any excess coating drip off). Cook 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat. Serve the cooked chicken with the dirty rice and cooked vegetables. Drizzle the chicken with the hot honey. Enjoy!

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

Tips from Home Chefs

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 1/4 cup 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. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. 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 medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced celery, diced onion, and diced poblano peppers; 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 2 cups of water. 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 vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add the chopped garlic and 2 teaspoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to  2 minutes, or until softened and the liquid 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 smoky spice blend; season with salt and pepper. Add the marinated chicken (including the liquid) to the flour mixture; 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 coating sizzles immediately when added, add the coated chicken (letting any excess coating drip off). Cook 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat. Serve the cooked chicken with the dirty rice and cooked vegetables. Drizzle the chicken with the hot honey. Enjoy!

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

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