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To give your chicken Southwestern flair, you’ll glaze it with a combination of fresh orange juice and smoky ancho chile paste (made from dried poblano peppers). The bold flavors are a perfect match for a side of potatoes mashed with aromatic garlic and scallions.

Ethan Mick

with Roasted Vegetables & Garlic Mashed Potatoes

Chile & Orange-Glazed Chicken

Boneless, Skinless Chicken Breasts

Carrots

Garlic

Cara Cara Orange

Golden Potatoes

Broccoli

Scallions

Ancho Chile Paste

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the **carrots**; quarter lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into small pieces, keeping the florets intact. Large dice the **potatoes**. Peel the **garlic**; using the flat side of your knife, smash each clove once to flatten. Halve the **orange**; squeeze the juice into a medium bowl, straining out any seeds. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops.

Prepare the ingredients:

Place the **sliced carrots** and **broccoli pieces** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:

While the vegetables roast, add the **diced potatoes** and **smashed garlic** to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **sliced white bottoms of the scallions** and **2 tablespoons of olive oil**. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:

While the potatoes cook, to the bowl of **orange juice**, add **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Whisk to combine; season with salt and pepper.

Make the glaze:

While the potatoes continue to cook, pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 5 to 7 minutes on the first side, or until browned. Flip and cook 5 to 6 minutes, or until lightly browned. Add the **glaze** (carefully, as the glaze may splatter) and cook, constantly spooning the glaze over the chicken, 30 seconds to 1 minute, or until the glaze is thickened and the chicken is cooked through. Turn off the heat.

Cook & glaze the chicken:

Serve the **glazed chicken** (including any glaze from the pan) with the **mashed potatoes** and **roasted vegetables**. Garnish with the **sliced green tops of the scallions**. Enjoy!