Smoky Ancho Baked Chicken with Spiced Rice & Black Beans

Smoky Ancho Baked Chicken

with Spiced Rice & Black Beans

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This flavorful Mexican-inspired bake has it all: spiced rice studded with black beans and sautéed zucchini, seared chicken smothered in ancho-tomato sauce, and a final layer of melty monterey jack cheese—all baked in the oven to allow the deliciously bold flavors to meld together.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Smoky Ancho Baked Chicken with Spiced Rice & Black Beans
Title
time-saving
tips & techniques
Apple Cider Vinegar
Jasmine Rice
Scallions
Zucchini
How To: Safely Cut Round Vegetables
Crème Fraîche
Monterey Jack Cheese
Black Beans
Tomato Paste
Mexican Spice Blend
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the rice, half the spice blend (you will have extra), 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. Transfer to a large bowl. 

Cook & slice the chicken:
2 Cook & slice the chicken:

While the rice cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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. When cool enough to handle, slice crosswise. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the fresh produce. Medium dice the zucchini. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. 

Cook the zucchini & make the filling:
4 Cook the zucchini & make the filling:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan. 

Make the sauce:
5 Make the sauce:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Add the crème fraîche and sliced chicken; stir until coated. Taste the sauce; season with salt and pepper if desired. 

Bake & serve your dish:
6 Bake & serve your dish:

Spread the filling into the bottom of a baking dish. Evenly top with the cooked chicken and sauce and grated cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Served the baked chicken and filling garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Smoky Ancho Baked Chicken

Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the rice, half the spice blend (you will have extra), 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. Transfer to a large bowl. 

2 Cook & slice the chicken:

While the rice cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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. When cool enough to handle, slice crosswise. 

Cook & slice the chicken:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the fresh produce. Medium dice the zucchini. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. 

4 Cook the zucchini & make the filling:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan. 

Cook the zucchini & make the filling:
Make the sauce:
5 Make the sauce:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Add the crème fraîche and sliced chicken; stir until coated. Taste the sauce; season with salt and pepper if desired. 

6 Bake & serve your dish:

Spread the filling into the bottom of a baking dish. Evenly top with the cooked chicken and sauce and grated cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Served the baked chicken and filling garnished with the sliced green tops of the scallions. Enjoy!

Bake & serve your dish:
Browse Steps
1 of 6