Cherry Ancho Chicken

Name: Cherry Ancho Chicken with Pistachio Rice & Roasted Asparagus
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Chicken Cutlets; 6 ounce Asparagus; 2 unit Scallions; ½ cup Jasmine Rice; 1 unit Cherry Jam; 1 unit Chicken Demi-Glace; 1 teaspoon Ancho Chili Powder; 1 ounce Dried Cherries; 1 ounce Pistachios; 1 teaspoon Cooking Oil; 2 tablespoon Butter; Salt; Pepper; 2 teaspoon Olive Oil

with Pistachio Rice & Roasted Asparagus

Recipe Development TeamPublished on October 11, 2022

4.3

(996)

Get Free Steak + 10 Free Meals

Chicken paired with a fruit-based sauce is a classic combo. Our chefs decided to take things a step further by adding ancho chili powder to the mix, creating a smoky, sultry mystique to cherry jam and dried tart cherries to pour over succulent, seared chicken cutlets. The excitement continues with the sides: fragrant, pistachio-studded rice and tender roasted asparagus. This is just the sort of dish we want to make when we’re feeling a little fancy.

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

10 ounce

Chicken Cutlets

6 ounce

Asparagus

2 unit

Scallions

½ cup

Jasmine Rice

1 unit

Cherry Jam

1 unit

Chicken Demi-Glace

(Contains: Milk)

1 teaspoon

Ancho Chili Powder

1 ounce

Dried Cherries

1 ounce

Pistachios

(Contains: Tree Nuts)

Not included in your delivery

1 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

2 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories760 kcal

Fat32 g

Saturated Fat11 g

Carbohydrate79 g

Sugar26 g

Dietary Fiber3 g

Protein37 g

Cholesterol140 mg

Sodium450 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Baking Sheet

•Paper Towel

•Large Pan

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. • Stir in rice and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat (you'll finish the rice in Step 5).

• While rice cooks, trim and discard bottom 1 inch from asparagus. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until tender and lightly browned, 10-12 minutes.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Remove pan from heat.

• While chicken cooks, in a small bowl, combine jam, demi-glace, chili powder, and ¼ cup water. • Return pan with chicken to low heat; add jam mixture and dried cherries. Simmer, turning chicken to evenly coat, until sauce has thickened, 3-5 minutes. • Transfer chicken to a cutting board, leaving sauce in pan. TIP: If sauce is too thick, add a splash or two of water.

• Heat pan with sauce over low heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Turn off heat and set aside. • Fluff rice with a fork; stir in pistachios. Season with salt and pepper.