Sweet 'n' Smoky Chicken Cutlets

🥘 Ingredients

• Sweet and Smoky BBQ Seasoning
  1 tbsp
• ancho chili powder (be sure to measure; you'll use more later)
  1 tsp
• basmati rice
  1 c
• black pepper
• butter
  3 tbsp
• cherry jam
  1 unit
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 unit
• chili pepper
  1 unit
• green beans
  5 oz
• oil
• paper towels
• pineapple
  4 oz
• salt
• scallions
  2 unit
• sugar
  2 tsp
• water
  ¾ cup
• white wine vinegar
  1 tsp

🍳 Cookware

• strainer
• small bowl
• small pot
• large pan
• small pot
• medium bowl

1. 

   1

   Wash and dry all produce (except green beans ). Trim and thinly slice scallions , separating whites from greens. Drain pineapple through a strainer over a small bowl , reserving juice. Core, deseed, and thinly slice chili pepper ; set aside for garnish. Stir cherry jam , chicken stock concentrate , Sweet and Smoky BBQ Seasoning , half the white wine vinegar , ¼ tsp ancho chili powder , and sugar into bowl with reserved pineapple juice. (For 4 servings, use all the vinegar, ½ tsp chili powder, and 3 tsp sugar.)

   green beans: 5 oz, scallions: 2 unit, pineapple: 4 oz, chili pepper: 1 unit, cherry jam: 1 unit, chicken stock concentrate: 1 unit, Sweet and Smoky BBQ Seasoning: 1 tbsp, white wine vinegar: 1 tsp, ancho chili powder: 1 tsp (be sure to measure; you'll use more later), sugar: 2 tsp
2. 

   2

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add pineapple and scallion whites. Cook, stirring occasionally, until just softened, ⏱️ 1 minutes to ⏱️ 2 minutes . Stir in ¾ cup water (1½ cups for 4), basmati rice , salt , and black pepper . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, water: ¾ cup, basmati rice: 1 c, salt, black pepper
3. 

   3

   Meanwhile, pat chicken cutlets dry with paper towels ; season all over with salt, pepper, and ½ tsp remaining chili powder (1 tsp for 4 servings; we sent more). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

   chicken cutlets: 10 oz, paper towels, oil
4. 

   4

   Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, ⏱️ 1 minutes to ⏱️ 2 minutes . (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, ⏱️ 5 minutes to ⏱️ 7 minutes .) Carefully transfer beans to a medium bowl and toss with 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

   butter: 1 tbsp
5. 

   5

   Heat pan used for chicken over medium-high heat. Pour in jam mixture. Bring to a simmer and cook until thickened and glossy, ⏱️ 1 minutes to ⏱️ 2 minutes (2-3 minutes for 4 servings). (TIP: It's ready when it coats the back of a spoon.) Remove from heat and stir in 1 TBSP butter . Add chicken to pan and turn to coat in sauce. Season with salt and pepper.

   butter: 1 tbsp
6. 

   6

   Fluff rice with a fork, then divide between plates along with chicken and green beans. Drizzle chicken with any remaining sauce. Garnish with scallion greens and sliced chili pepper and serve.