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Tuesday, February 16, 2010

Orange-Garlic Chicken with Almond Rice Pilaf

Not knowing what to make for dinner and refusing to cook the same old grilled chicken breast I wanted to come up with something I've never done before. And I did, at first I was a bit worried if Hubby would like it or if it would even come out good, but WOW! Delicious! Even better, it's easy as pie to make.

It was kind of hot out yesterday so I thought that I could use some citrusy flavors in our dinner. So here is what you need:

3 to 4 Chicken Breasts (skinless & boneless)
rinse and pat dry

For the Marinade:

3 large cloves of garlic (pressed through a garlic press)
1 Serrano Pepper (cut finely)
1 Orange Zest and Juice
Fresh ground Black Pepper
Red Pepper flakes
3 tablespoons Olive Oil

Mix the ingredients in a cup or bowl well, place chicken breast in a re-sealable bag, pour in the marinade, shake so meat is covered well, and refrigerate, turning occasionally for about 1 hour or longer.

For the rice:

1/2 large Yellow Onion (or small whole Onion), finely chopped
2 tablespoons Butter
1.5 cups Rice (rinse well until water runs clear)
1.5 cups Chicken stock
1 cup Orange Juice
1/2 cup sliced or slivered Almonds

I used my rice cooker to do this, so you might have to adjust the liquids to the measurements of your rice cooker.

Melt the butter. add chopped onion, almonds and let sweat for a couple of minutes until onion looks transparent, add the rice and liquids to the measurement of your rice cooker, 3 parts stock to 2 parts orange juice, set to cook. You'll see the almonds will add a nice crunch to the rice and it's just lovely!

When your rice is almost done, start up your grill to get it nice and hot. Place your marinated Chicken on the grill, turning over once or twice while brushing with the marinate, until done.

Serve with a nice salad and a crisp white or rose wine!

DELICIOUS! Bon Apetit! Mahlzeit! En Guete!

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