HOT HONEY CRISPY CHICKEN WITH DIRTY RICE & GARLICKY GREEN BEANS
A honey-hot sauce glaze goes perfectly with the pan-fried chicken. Garlic green beans add a pop of fresh color and flavor and the poblano rice has a nice spicy flavor.
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: American
Keyword: brown rice, chicken, dinner, green beans
Servings: 4people
Calories: 287kcal
Author: Chef Sara Furcini
Ingredients
2tablespoonsplain Greek yogurt
Salt
Pepper
2boneless skinless chicken breasts cut in half lengthwise
Marinate the chicken. In a medium bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper and stir to combine. Season the chicken with salt and pepper. Transfer to the bowl of seasoned yogurt; turn to coat. Set aside to marinate, at least 10 minutes.
Make the dirty rice. In a large pan, heat 1 tablespoon olive oil until hot. Add the onion, celery, and poblano; season with salt, pepper, and the smoked paprika, mustard powder, garlic powder, and onion powder. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water. Stir to combine. Heat to boiling high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 40 minutes. Turn off the heat and transfer to a large bowl. Cover and keep warm.
Cook the green beans. Wash and return the pan to the stove and coat with olive oil, about 2 teaspoons. Heat over medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 minutes, or until softened slightly. Add the chopped garlic and a ¼ cup water. Cook just until the water has evaporated, about 2 minutes. Transfer to serving plates.
Dredge the chicken. Pour the flour onto a plate and season with salt and pepper. Add the marinated chicken (with the yogurt coating) and flip to coat.
Cook the chicken and serve your dish. In the same pan, heat a thin layer of olive oil on medium heat. Once the oil is hot enough that a drop of the coating sizzles immediately when added, add the coated chicken. Cook 6 minutes per side or until golden brown and cooked through (*until an internal thermometer reads 165°F). In a small bowl, whisk together the hot sauce and honey. Serve the cooked chicken with the dirty rice and cooked green beans. Drizzle the hot honey over the chicken and garnish with celery leaves (optional). Enjoy!