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Blue Apron Chicken And Rice Recipe

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Seared Chicken with Brown Rice and Glazed Carrots. A Blue Apron recipe. blueapron
Seared Chicken with Brown Rice and Glazed Carrots. A Blue Apron recipe. blueapron from www.pinterest.com

Description

This Blue Apron Chicken and Rice recipe is a perfect weeknight meal. It's easy to make, delicious, and packed with protein and whole grains. This recipe is a one-pot meal that combines fluffy rice, tender chicken, and fresh vegetables in a savory sauce. It's a complete meal that will leave you feeling satisfied and nourished.

Prep Time

The prep time for this recipe is approximately 15 minutes. You will need to chop the vegetables and marinate the chicken before beginning to cook.

Cook Time

The cook time for this recipe is approximately 35 minutes. It takes about 20 minutes to cook the rice and chicken, and then an additional 15 minutes to add the vegetables and sauce.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup fresh or frozen peas
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste

Equipment

  • Large skillet or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method

  1. Begin by marinating the chicken. In a small bowl, mix together 1 tablespoon olive oil, paprika, thyme, and a pinch of salt and pepper. Add the chicken to the bowl and toss to coat. Let the chicken marinate for at least 15 minutes.
  2. In a large skillet or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  3. Remove the chicken from the pan and set aside.
  4. Add the onion and garlic to the pan and cook until softened, about 3-4 minutes.
  5. Add the rice to the pan and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes to toast the rice.
  6. Add the chicken broth and bring to a boil. Reduce the heat to low and cover the pan. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  7. Add the red bell pepper and peas to the pan and stir to combine. Cook for 5-7 minutes, or until the vegetables are tender.
  8. Return the chicken to the pan and stir to combine. Cook for an additional 2-3 minutes, or until the chicken is heated through.
  9. Season with additional salt and pepper, if needed.
  10. Serve hot and enjoy!

Notes

This recipe can easily be customized to include your favorite vegetables. Try adding carrots, broccoli, or green beans for a different flavor. You can also use brown rice or quinoa in place of the white rice for a healthier option.

Nutrition Info

This recipe makes 4 servings. Each serving contains:
  • Calories: 446
  • Protein: 31g
  • Carbohydrates: 42g
  • Fat: 16g
  • Fiber: 3g

Recipe Tips

To save time, you can chop the vegetables and marinate the chicken the night before. This will make the prep time even quicker! If you don't have chicken broth on hand, you can use water instead. Just be sure to season the rice with additional spices to add flavor. To make this recipe gluten-free, use gluten-free chicken broth and double-check that your paprika and thyme are gluten-free.

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