Smoky Cherry Ancho Chicken with Roasted Carrots and Scallion Rice

Transform your weeknight chicken dinner into something extraordinary with this sweet and smoky cherry ancho chicken. A dynamic pan sauce made with cherry jam, ancho chili powder and rich demi-glace creates a flavor explosion that pairs beautifully with tender roasted carrots and fluffy scallion rice.

This recipe is all about balance: the sweetness of cherry jam meets the mild heat of ancho chili, while a squeeze of lemon brightens every bite. Roasted carrots get a citrusy finish with lemon zest and scallions add a fresh note to the jasmine rice. It’s a complete meal that feels special but comes together in just 40 minutes.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice the carrots into 1/4-inch thick rounds. Toss with a drizzle of oil, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
3. While the carrots roast, cook the rice: In a small saucepan, bring 3/4 cup water and a pinch of salt to a boil. Add the jasmine rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Thinly slice the scallions, separating white and green parts. Zest the lemon, then cut it into wedges.
5. Pat the chicken cutlets dry and season both sides with salt, pepper and half the ancho chili powder.
6. Heat a large skillet over medium-high heat with a drizzle of oil. Cook the chicken for 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
7. Reduce heat to medium. Add the white parts of the scallions to the skillet and cook for 30 seconds. Stir in the cherry jam, chicken demi-glace, remaining ancho chili powder and 1/4 cup water. Simmer for 2-3 minutes, scraping up any browned bits, until the sauce thickens slightly. Squeeze in juice from one lemon wedge and stir.
8. Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to warm through.
9. Fluff the cooked rice and stir in the green scallion slices and half the lemon zest.
10. Plate the rice and roasted carrots. Top with the cherry ancho chicken and spoon extra sauce over. Garnish with remaining lemon zest and serve with lemon wedges.

Recipe Tips

FAQ

Can I use boneless, skinless chicken thighs instead of cutlets?

Yes, chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for cherry jam?

You can use any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.

Is ancho chili powder very spicy?

Ancho chili powder is mild with a smoky, slightly sweet flavor. It adds warmth without intense heat, making it family-friendly.