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Blackened Chicken & Rice with Blood Orange Recipe

   
 

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     Blackened Chicken & Rice with Blood Orange

Blackened Chicken & Rice with Blood Orange

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   25-35 min

Ingredients
4 Boneless, Skinless Chicken Breasts
1 C long grain white rice
2 Scallions
1 Bunch kale
1 Blood orange
1 Cara Cara orange
1 Tango Mandarin
1/4 C Sour cream
1 Tbsp blackened chicken spice blend (ancho chili powder, cumin, coriander)
 

Instructions
Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Halve the cara cara orange and squeeze the juice into a bowl. Peel the mandarin and separate the segments. Cut off and discard the rind and white pith of the blood orange; large dice.
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Set aside in a warm place.
While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly wilted. Add cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan. While the rice continues to cook, pat the chicken dry with paper towels; season both sides with salt, pepper and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through.
Add the cara cara orange juice and 2 tablespoons of water to the pan (be careful, as the liquid may splatter). Reduce the heat to medium and cook, stirring frequently and spooning the glaze over the chicken, 2 to 3 minutes, or until coated. Turn off the heat. To the pot of cooked rice, add the cooked kale, mandarin and blood orange. Stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Transfer the finished rice to a serving dish. Top with the glazed chicken and any remaining glaze from the pan. Garnish with the green tops of the scallions. Serve with the sour cream on the side. Enjoy!


Originally Submitted
7/12/2017





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