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Seared Chicken

with Brown Rice & Glazed Carrots

Easy
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

For tonight’s sophisticated dinner, we’re preparing a pair of stunning sides for juicy, pan-seared chicken. We’re teaming up brown rice with baby kale and Seckel pear—an exceptionally sweet, petite variety that adds a pleasant crunch. Purple carrots, glazed simply with butter and verjus (the tangy juice of young grapes), complete the dish with another layer of pleasant sweetness and majestic color.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the shallot. Peel and finely chop the garlic. Peel the carrots; cut on an angle into ¼-inch-thick pieces. Core and small dice the pear.

Cook the rice:
2 Cook the rice:

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 32 to 35 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff with a fork.

Cook & chop the kale:
3 Cook & chop the kale:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a cutting board. When cool enough to handle, finely chop. Wipe out the pan.

Cook the carrots:
4 Cook the carrots:

While the rice continues to cook, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ¾ cup of water and cook, stirring occasionally, 12 to 14 minutes, or until the carrots have softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Coat & cook the chicken:
5 Coat & cook the chicken:

While the rice continues to cook, place the flour on a plate. Pat the chicken dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place.

Glaze the carrots & serve your dish:
6 Glaze the carrots & serve your dish:

Add the butter, cooked carrots, verjus and ¼ cup of water (be careful, as the liquid may splatter) to the pan of reserved fond; heat on medium-high until the butter has melted. Cook, stirring frequently, 3 to 4 minutes, or until the liquid has thickened and the carrots are thoroughly coated. Remove from heat and season with salt and pepper to taste. To the pot of cooked rice, add the pear and chopped kale. Stir to combine; season with salt and pepper to taste. Divide the finished rice, cooked chicken and glazed carrots between 4 dishes. Enjoy!

Tips from Home Chefs

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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
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the shallot. Peel and finely chop the garlic. Peel the carrots; cut on an angle into ¼-inch-thick pieces. Core and small dice the pear.

2 Cook the rice:

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 32 to 35 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff with a fork.

Cook the rice:
Cook & chop the kale:
3 Cook & chop the kale:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a cutting board. When cool enough to handle, finely chop. Wipe out the pan.

4 Cook the carrots:

While the rice continues to cook, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ¾ cup of water and cook, stirring occasionally, 12 to 14 minutes, or until the carrots have softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the carrots:
5 Coat & cook the chicken:

While the rice continues to cook, place the flour on a plate. Pat the chicken dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place.

6 Glaze the carrots & serve your dish:

Add the butter, cooked carrots, verjus and ¼ cup of water (be careful, as the liquid may splatter) to the pan of reserved fond; heat on medium-high until the butter has melted. Cook, stirring frequently, 3 to 4 minutes, or until the liquid has thickened and the carrots are thoroughly coated. Remove from heat and season with salt and pepper to taste. To the pot of cooked rice, add the pear and chopped kale. Stir to combine; season with salt and pepper to taste. Divide the finished rice, cooked chicken and glazed carrots between 4 dishes. Enjoy!

Glaze the carrots & serve your dish: