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To spice up simply seared chicken, we’re making a fiery chipotle chile sauce, which gets a touch of balancing sweetness from brown sugar. It’s the perfect accompaniment to our hearty base of jasmine rice mixed with a duo of sautéed mushrooms and peppers coated with smooth crème fraîche.

Ethan Mick

with Vegetable Rice

Seared Chicken & Spicy Chipotle Pan Sauce

Boneless, Skinless Chicken Breasts

Jasmine Rice

Sweet Peppers

Cremini Mushrooms

Garlic

Grated Cotija Cheese

Chipotle Chile Paste

Light Brown Sugar

Crème Fraîche

Wash and dry the fresh produce. Thinly slice the **mushrooms**. Cut off and discard the stems of the **peppers**; remove the cores, then thinly slice lengthwise. Peel and roughly chop **2 cloves of garlic**. In a bowl, whisk together the **sugar**, **1/2 cup of water**, and **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce:

In a small pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:

While the rice cooks, in a medium pan (nonstick, if you have one), heat **1 teaspoon of olive oil** on medium-high until hot. Add the **sliced mushrooms** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the **sliced peppers** and **chopped garlic**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat. Transfer to a large bowl; stir in the **crème fraîche**. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook & finish the vegetables:

While the rice continues to cook, pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat **1 teaspoon of olive oil** on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:

To the pan of reserved fond, add the **sauce** (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the **cooked chicken** crosswise. Add the **cooked rice** to the bowl of** finished vegetables**; stir to combine. Serve the **sliced chicken** over the **finished rice and vegetables**. Top with the **finished sauce**. Garnish with the **cheese**. Enjoy!