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Seared Chicken & Vegetables
with Chipotle Chile Sauce & Cotija Cheese
35 MIN
2 Servings
From the Test Kitchen
In this flavorful dish, seared chicken is elevated by a spicy-sweet pan sauce made with chipotle paste and brown sugar—the perfect topping for a simple bed of fluffy jasmine rice tossed with sautéed sweet peppers and mushrooms.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories590 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
- 4 oz Sweet Peppers
- 4 oz Cremini Mushrooms
- 2 cloves Garlic
- 2 Tbsps Grated Cotija Cheese
-
2 tsps Chipotle Chile Paste
- 1 Tbsp Light Brown Sugar
- 2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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