Sweet ’n’ Smoky Chicken Cutlets
with Cherry Ancho BBQ Sauce, Green Beans & 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
2 unit
Scallions
4 ounce
Pineapple
2 tablespoon
Cherry Jam
1 unit
Chicken Stock Concentrate
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 teaspoon
Ancho Chili Powder
5 teaspoon
White Wine Vinegar
½ cup
Basmati Rice
10 ounce
Chicken Cutlets
6 ounce
Green Beans
Not included in your delivery
1 teaspoon
Vegetable Oil
2 teaspoon
Sugar
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce (except green beans). Trim and thinly slice scallions, separating whites from greens. Drain pineapple over a small bowl, reserving juice. Stir jam, stock concentrate, BBQ Seasoning, half the vinegar, ¼ tsp chili powder (be sure to measure; you’ll use more later), and 2 tsp sugar into bowl with reserved pineapple juice. (For 4 servings, use all the vinegar, ½ tsp chili powder, and 3 tsp sugar.)
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add pineapple and scallion whites. Cook, stirring occasionally, until just softened, 1-2 minutes. Stir in ¾ cup water (1½ cups for 4), rice, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and ½ tsp chili powder (1 tsp for 4 servings; we sent more). Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer beans to a medium bowl and toss with 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
Heat pan used for chicken over medium-high heat. Pour in jam mixture. Bring to a simmer and cook until thickened and glossy, 1-2 minutes (2-3 minutes for 4 servings). (TIP: It’s ready when it coats the back of a spoon.) Remove from heat and stir in 1 TBSP butter. Add chicken to pan and turn to coat in sauce. Season with salt and pepper.
Fluff rice with a fork, then divide between plates along with chicken and green beans. Drizzle chicken with any remaining sauce. Garnish with scallion greens and serve.
