Seared Chicken & Spicy Chipotle Pan Sauce with Vegetable Rice

Seared Chicken & Spicy Chipotle Pan Sauce

with Vegetable Rice

35 MIN
2 Servings
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From the Test Kitchen

To spice up simply seared chicken, we’re making a fiery chipotle chile sauce, which gets a touch of balancing sweetness from brown sugar. It’s the perfect accompaniment to our hearty base of jasmine rice mixed with a duo of sautéed mushrooms and peppers coated with smooth crème fraîche.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Seared Chicken & Spicy Chipotle Pan Sauce with Vegetable Rice
Title
time-saving
tips & techniques
Jasmine Rice
Sweet Pepper
Cremini Mushrooms
Garlic
How To: Safely Cut Round Vegetables
Cotija Cheese
Light Brown Sugar
Crème Fraîche
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the sugar, 1/2 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. 

Cook the rice:
2 Cook the rice:

In a small 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, 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. 

Cook & finish the vegetables:
3 Cook & finish the vegetables:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat. Transfer to a large bowl; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Add the cooked rice to the bowl of finished vegetables; stir to combine. Serve the sliced chicken over the finished rice and vegetables. Top with the finished sauce. Garnish with the cheese. Enjoy!

Tips from Home Chefs

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Seared Chicken & Spicy Chipotle Pan Sauce

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the sugar, 1/2 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. 

2 Cook the rice:

In a small 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, 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. 

Cook the rice:
Cook & finish the vegetables:
3 Cook & finish the vegetables:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat. Transfer to a large bowl; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

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

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Add the cooked rice to the bowl of finished vegetables; stir to combine. Serve the sliced chicken over the finished rice and vegetables. Top with the finished sauce. Garnish with the cheese. Enjoy!

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