Sweet 'N' Smoky Chicken Cutlets
with Cherry Ancho Barbecue Sauce, Green Beans, and Pineapple Rice
Barbecue chicken just got even better thanks to a few secret ingredients from our chefs. These thinly-sliced chicken cutlets are coated in a sauce that combines barbecue spices with cherry jam, pineapple juice, and ancho chili powder. The result is something as succulently sweet as it is smoky. Plus, it pairs brilliantly with buttered green beans and the pineapple rice that continues the fruit theme.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Chicken Cutlets
2 teaspoon
Chili Powder
4 unit
Scallions
8 ounce
Pineapple
1 unit
Chili Pepper
1 cup
Basmati Rice
2 tablespoon
Sweet and Smoky BBQ Seasoning
4 tablespoon
Cherry Jam
5 teaspoon
White Wine Vinegar
12 ounce
Green Beans
2 unit
Chicken Stock Concentrate
Not included in your delivery
5 tablespoon
Butter
(Contains Milk)
2 teaspoon
Vegetable Oil
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with salt, pepper, and half the chili powder (1 packet). Trim, then thinly slice scallions, separating greens and whites. Drain pineapple over a small bowl, reserving juice. Halve Thai chili lengthwise, then thinly slice. TIP: Remove the ribs and seeds for less heat and wash your hands after handling.
Melt 2 TBSP butter in a small pot over medium-high heat. Add pineapple chunks and scallion whites. Cook, tossing occasionally, until just softened, about 1 minute. Stir in rice, 1½ cups water, and salt and pepper. Let come to a boil, then reduce heat to low, cover, and bring to a simmer. Cook until tender, 12-15 minutes, then let stand off heat, covered, for about 5 minutes.
Heat a large drizzle of oil in a large, preferably nonstick pan over medium-high heat. Add chicken and cook until browned on bottom, 5-6 minutes. Flip and cook until browned on other side, 3-4 minutes more. Meanwhile, add barbecue seasoning, jam, remaining chili powder, 1 TBSP sugar, vinegar, and pineapple juice in bowl and stir to combine.
Place green beans in a medium microwave-safe bowl with ¼ cup water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender but still bright green and a little crisp, 2-3 minutes. Drain and toss with 2 TBSP butter. Season with salt and pepper.
Once chicken is browned on both sides, add jam mixture and stock concentrates to same pan. Flip chicken to coat all over. Let jam and stock mixture simmer until thick and glazelike, about 2 minutes. (TIP: It’s ready when it coats the back of a spoon.) Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.
Fluff rice with a fork, then divide between plates along with chicken and green beans. Drizzle any remaining glaze in pan over chicken. Garnish with scallion greens. Sprinkle Thai chili over chicken (to taste—leave it off the kids’ plates).
