photography: Bryan Grayson

I’m sure you’ve noticed how much I use this food service from my stories on Instagram. I love, love, love Blue Apron because the food is FRESH and the ingredients come in perfect proportions so I’m not throwing anything out by the end of the week.

I decided to cook the Chicken and Paprika-Spiced Rice this week. It’s like the classic chicken and rice with a twist, and it’s incredibly tasty! Feel free to add this to your “go-to” staple recipes.

Here are the ingredients you need:

Here are the steps:

1). In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Set aside in a warm place.

2). While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and medium dice the carrots. Medium dice the celery. Remove and discard the stems of the collard greens; roughly chop. Roughly chop the parsley leaves and stems.

3). While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, diced carrots, and diced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cover and cook, stirring occasionally, 5 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Add half the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Cover and set aside in a warm place. Rinse and wipe out the pan.

4). Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5). Add the mustard, butter, remaining vinegar, and 1/4 cup of water to the pan of reserved fond (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the butter has melted and the sauce is slightly thickened. Turn off the heat and season with salt and pepper to taste.

6). Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice. Top the chicken with the pan sauce. Garnish with the parsley. Enjoy!

Here are the tools:

I’ve used Blue Apron every week for the past year and it’s only been a positive experience.

I choose what I want to feed my family for the week online from their large selection, choose how many people the meal is for, and this refrigerated box of goodies shows up every Tuesday on my doorstep. Each menu is between 500-800 calories per person and can be prepared in less than an hour.

I get to spend quality time with my little girl in the kitchen, teaching her how to cook, and what certain foods do inside of her growing body, and…..we dance a lot while we cook. Paul actually got me a wooden sign for Christmas last year that says, “This kitchen is made for dancing” 

If you want to spend less money at the grocery store, less time planning on Sunday, and more time eating farm fresh ingredients, this is for you!

Try it here.

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