Sweet 'n' Smoky Chicken Cutlets

🥘 Ingredients

• ancho chili powder
  1 tsp
• basmati rice
  ⅔ cup
• black pepper
  1 tsp
• butter
  2 tbsp
• cherry jam
  2 tbsp
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 unit
• chili pepper (seeded and finely chopped)
  1 piece
• green beans
  ½ cup
• olive oil
  1 tbsp
• pineapple (drained, juice reserved)
  ½ cup
• salt
  1 tsp
• scallions (trimmed, whites and greens separated)
  2 pieces
• sugar
  2 tsp
• sweet and smoky bbq seasoning
  1 unit
• water
  1 c
• white wine vinegar
  1 tbsp

🍳 Cookware

• small bowl
• medium bowl
• small pot
• large skillet
• medium bowl
• large skillet

1. 

   1

   cherry jam green beans chicken stock concentrate white wine vinegar ancho chili powder sweet and smoky bbq seasoning chicken cutlets scallions pineapple chili pepper basmati rice butter sugar water salt black pepper olive oil

   cherry jam: 2 tbsp, green beans: ½ cup, chicken stock concentrate: 1 unit, white wine vinegar: 1 tbsp, ancho chili powder: 1 tsp, sweet and smoky bbq seasoning: 1 unit, chicken cutlets: 10 oz, scallions: 2 pieces (trimmed, whites and greens separated), pineapple: ½ cup (drained, juice reserved), chili pepper: 1 piece (seeded and finely chopped), basmati rice: ⅔ cup, butter: 2 tbsp, sugar: 2 tsp, water: 1 c, salt: 1 tsp, black pepper: 1 tsp, olive oil: 1 tbsp
2. 

   2

   Wash and dry all produce. Thinly slice scallions. Drain pineapple over a small bowl , reserving the juice. In a medium bowl , combine reserved pineapple juice, cherry jam, chicken stock concentrate, sweet and smoky bbq seasoning, half the white wine vinegar, ¼ tsp ancho chili powder, and 2 tsp sugar. Stir until smooth.
3. 

   3

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

   4

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with salt, pepper, and ½ tsp ancho chili powder. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 5 minutes per side. Turn off heat and transfer chicken to a plate. Wipe out pan.
5. 

   5

   Pierce green beans bag with a fork and microwave until tender ⏱️ 2 minutes . > TIP: No microwave? Steam in a small pot with a splash of water until tender ⏱️ 7 minutes . Carefully transfer beans to a medium bowl and toss with remaining 1 tbsp butter until melted. Season with salt and pepper.
6. 

   6

   Heat the large skillet used for chicken over medium-high heat. Pour in the jam mixture. Bring to a simmer and cook until thickened and glossy ⏱️ 2 minutes . Remove from heat and stir in 1 tbsp butter. Add chicken back to the pan and turn to coat in sauce. Season with salt and pepper.
7. 7

   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 serve.