Cuban-Spiced Chicken & Creamy Gravy

🥘 Ingredients

• asparagus
  1 lb
• broccoli
  1 lb
• butter
  2 tbsp
• carrot
  12 oz
• chicken cutlets
  24 oz
• chicken stock concentrate
  2 unit
• chipotle powder
  1 tsp
• cooking oil
  5 tsp
• cream cheese
  4 tbsp
• cuban spice blend
  1 tbsp
• garlic powder
  1 tsp
• lime
  2 unit
• paper towels
• shallot
  2 unit
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan
• whisk

1. 

   1

   Preheat oven to 425F. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½ inch thick pieces. Halve, peel, and finely chop shallot .

   carrot: 12 oz, shallot: 2 unit
2. 

   2

   Toss broccoli (or asparagus as a swap) and carrots on a baking sheet with a large drizzle of cooking oil , half the garlic powder , and as much chipotle powder as you like (we used ¼ tsp, ½ tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, ⏱️ 15 minutes .

   broccoli: 1 lb, asparagus: 1 lb, cooking oil: 5 tsp, garlic powder: 1 tsp, chipotle powder: 1 tsp
3. 

   3

   While vegetables are cooking, pat chicken cutlets dry with paper towels and season all over with half of the cuban spice blend . Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. Turn off heat; transfer chicken to a plate. Wipe out pan and remove from heat.

   chicken cutlets: 24 oz, paper towels, cuban spice blend: 1 tbsp
4. 

   4

   Keeping same pan off heat, add a drizzle of oil and shallots; cook until lightly browned, ⏱️ 2 minutes . TIP: The residual heat from the pan should thicken sauce by itself; if not, briefly return pan to medium-low heat to thicken. Add water , chicken stock concentrate , and cream cheese . Cook, whisking continuously with a whisk , until sauce has thickened, ⏱️ 3 minutes . Once sauce has thickened, stir in butter . Taste and season with salt and pepper if desired.

   water: ¼ cup, chicken stock concentrate: 2 unit, cream cheese: 4 tbsp, butter: 2 tbsp
5. 5

   Slice chicken crosswise. Divide roasted vegetables and chicken between plates. Top chicken with sauce and squeeze desired amount of lime juice on roasted vegetables.

   lime: 2 unit
6. 6

   Serve.