Red Pepper Jam Chicken
with Garlic Lime Broccoli & Scallion Rice
“This meal is my JAM!” That’s what you’ll be saying after just one bite of this savory-sweet pork chop. Red pepper jam blends with chili powder and lime juice to form a tangy pan sauce, in perfect harmony with spiced scallion rice and garlicky roasted broccoli on the side. Flavorful, unique, majorly memorable—yep, this meal’s about to get totally stuck in your head.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
8 ounce
Broccoli
2 unit
Scallions
1 unit
Lime
1 teaspoon
Chili Powder
½ cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
1 teaspoon
Garlic Powder
10 ounce
Chicken Cutlets
1 unit
Red Pepper Jam
Not included in your delivery
Olive Oil
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes. • Add rice, half the stock concentrates (you’ll use the rest later), 3⁄4 cup water (1 1⁄2 cups for 4), and a pinch of salt. 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.
• Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: Check broccoli after 10 minutes for doneness.
• Meanwhile, pat pork* dry with paper towels; season generously with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side (for thick pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan.
Swap in chicken* or trout* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook trout (skin sides down) until skin is crisp, 5-6 minutes, then flip and cook until opaque and cooked through, 4-6 minutes more.
• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute. • Stir in 1⁄4 cup water (1/3 cup for 4 servings), jam, and remaining stock concentrates. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes. • Remove pan from heat. Stir in 1⁄2 TBSP butter (1 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.
• Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise.
Add chicken or trout to pan with sauce and turn to coat. Slice chicken crosswise (skip slicing trout!).
• Fluff rice with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper. • Divide pork, rice, and broccoli between plates. Spoon remaining pan sauce over pork; garnish with remaining scallion greens. Top broccoli with a squeeze of lime juice. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
