Monday, September 25, 2017

MONDAY RECIPE POST - CHICKEN AND BROWN BUTTER RICE WITH CORN AND TOMATOES


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
Serving: 2

2 Boneless, Skinless Chicken Breasts
4 ozs. Cherry Tomatoes
2 cloves Garlic
2 ears of Corn
2 tablespoons of butter
1 Shallot
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)
1 bunch Parsley
½ cup Brown Rice
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 ricea big pinch of salt, and 1 cup of water. 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. Cut the corn kernels off the cobs.  Discard the cobs.

Roughly chop the parsley leaves and stems

Halve the tomatoes.  Place in a medium bowl and season with salt and pepper. Add the basil seedshalf the parsley¼ of the vinegar, 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,  garlic, and corn; 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 chicken dry with paper towels. Season with salt, pepper, and the spice blend 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 butter 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 remaining vinegar.

Finish the rice and plate your dish:

Slice the cooked chicken crosswise. Add the browned butter and cooked corn to the pot of cooked rice. 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 marinated tomatoes.

Garnish with the remaining parsley.

Enjoy!



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.


31 comments:

  1. This looks scrumptious, Denise, and the presentations are gorgeous!

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  2. How wonderful that Blue Apron is meeting your needs so well.

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    1. Thank you EC, we are very happy with it.

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  3. It is so cool that you are doing this! Because it gives people a chance to make it themselves, without having to order it. This one looks so good.

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    1. Thanks Ginny, I am always happy sharing what we like, hoping that they will enjoy the meal as much as we do, and to plug whatever company I am ordering from :) If you are a Pinterest fan you can type in Blue Apron Meals and there are a lot of them on there.

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  4. Now thaat good so good. I wil try this one. Have a great week ahead.

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    1. You have a great weekend too Margaret :)

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  5. As someone once said to me, there is life beyond the kitchen. Lately I am living up to that.... lol. However, I like the look of your 'keeper'.

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  6. Hello, the meal looks delicious. I think I would love it, thanks for sharing the recipe. Happy Monday, enjoy your day and new week!

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    1. Thank you Eileen, and the same to you :)

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  7. Well...that does look delicious!

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  8. this looks delish, and I have all those ingredients in the house so can copy it, not the spices but the main ingredients. I have learned to use what ever we have and combine together and we like most of it... I would love to taste peanut soup.

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    1. I'm glad you will give this a try. I guess if you like peanut butter, you will like peanut soup :)

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  9. I just googled peanut soup and wow, this is easy

    Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. ...
    Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
    When rice is cooked, whisk in peanut butter and return to a simmer, and serve.

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    1. Thanks for the recipe Sandra, I just love peanut soup.

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  10. Very good combination of ingredients. It looks so tasty...

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  11. It looks yummy. It reminded me to eat my lunch of chicken

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  12. As with all your recipes this sounds delicious and looks it as well, Cheers Diane

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    1. I am happy you like the look of it Diane and cheers to you too :)

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  13. There are some interesting recipes and techniques in this recipe even for people who have been cooking for a hundred years and even for people who don't do Blue Apron....a great post.

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    1. Thanks Sallie, we have been learning in every recipe we try and often say, well that's a good idea or, never tried that before. It's been a fun experience especially as it is teamwork and we enjoy making the meal together.

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