We fixed this for the first time today (9-22-17) and both gave it a ten out of ten. Why am I sharing so many Blue Apron recipes? We have three main course meals delivered in the box and lately, on the days left, we don't seem to be putting together anything as interesting. Blue Apron is introducing us to a lot of interesting menus, also herbs and spices we have never tried before, as well as the occasional produce we wouldn't have thought of trying, and loved for the most part, and I haven't been looking at any other recipes. We are eating a lot of throw-together salads, sometimes eating out when we are running errands or like the other day, visiting Mount Vernon...
to shop in their store, and to visit the restaurant at lunchtime for our favorite-of-the-moment peanut soup. I also may fix my personal favorite fix-at-home meal (at this point in time anyhow), 2 hard-boiled eggs and whatever veggie is in the fridge. Enjoyable to me but nothing exciting there to write down. Original recipe for this one is shown here.
Chicken and Brown Butter Rice
with Corn and Tomatoes
Time: 40 to 50 minutes
Boneless, Skinless Chicken Breasts
Boneless, Skinless Chicken Breasts
4 ozs. Cherry Tomatoes
2 cloves Garlic
2 ears of Corn
2 tablespoons of butter
1 tablespoon of Sherry Vinegar
1/2 teaspoon Basil Seeds
1-1/2 tablespoons of Chicken Spice Blend (a mixture of all-purpose flour, garlic powder and onion powder)
Olive oil - this is never added in the BA Box. Not sure why but I always have plenty on hand
Cook the rice:
In a small pot, combine the , , and . Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Drizzle with olive oil and fluff with a fork. Cover and set aside in a warm place.
Prepare the ingredients and marinate the tomatoes:
While the rice cooks, wash and dry the fresh produce.
Peel and medium dice the shallot.
Peel and roughly chop the garlic.
Remove and discard the corn husks and silks.
Roughly chop the parsley leaves and stems
Halve the tomatoes. Place in a medium bowl and season with salt and pepper. Add the , , , and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Cook the corn:
While the tomatoes marinate, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shallot,
, and ; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Turn off the heat. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.
Cook the chicken:
While the tomatoes continue to marinate, pat the dry with paper towels. Season with salt, pepper, and the on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
Brown the butter:
Add the to the pan of reserved fond; heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the .
Finish the rice and plate your dish:
Slice the crosswise. Add the and to the pot of . Stir to combine and season with salt and pepper to taste. Divide the sliced chicken and finished rice between two dishes. Top the rice with the .
Garnish with the .
Definitely a keeper and one we will be making again. I added more cherry tomatoes as we had some left in the fridge. They were multi-colored and added to the prettiness of this dish.