Chicken Marinade Ingredients

 

  • 2- 6 oz Chicken breast- Boneless/Skinless

  • 1 ½ Tbsp - Olive Oil

  • 1 Tbsp Rice Wine Vinegar

  • 2 tsp Toasted Sesame Oil

  • 1 ½ tsp -Salt

  • ½ tsp Black Pepper

  • 1 tsp Chili Powder

  • 1 tsp Cumin Powder

  • ½ tsp Turmeric 2 Pinches Cayenne Pepper

Pan Roasted Vegetables
 

  • 1½ Cups Cauliflower - medium florets

  • ½ Spanish Onion - thick slices

  • 1½ Cups Carrots - medium round slices

  • Red Chili Flakes - pinch

  • 2 tsp Olive Oil

  • 2 Tbsp Soy Sauce

  • 2 tsp Rice Wine Vinegar

  • 2 tsp Agave Syrup

  • 3 Cups of Water - for blanching carrots

  • ½ tsp Salt - to taste

  • Black Pepper - to taste

Brown Basmati Rice

  • 1 Cup Brown Basmati Rice - White Basmati is a fine substitute

  • 2 Cups Water - cold

  • 1 tsp Salt

  • Black Pepper - pinch

Procedure:

 

  • Place the cleaned chicken breast into a strong medium sized zip-lock bag. Add all of the marinade ingredients into the bag. Seal it. Mix thoroughly until well combined. Let it marinade for at least 3 hours or overnight.

  • In a medium sauce pot combine the rice, water, salt, and pepper. Simmer on low heat, covered with a tilted lid for about 30 minutes, or until all of the water has been cooked. When finished allow it to rest without the lid.

  • Preheat the oven to 375 deg F. Heat up a medium sauté pan with 2-3 tsp of olive oil. Sear the marinated chicken breast for 3-4 minutes on each side. Put the chicken on a sheet tray, and place it in the oven. Cook for about 15-20 minutes, or until an internal temp of 160 deg F. Take out of the oven, and let it rest 5 minutes before slicing.

  • While the chicken and the rice are cooking. Bring 3 cups of salted water to a boil. Blanch the carrots for 3-5 minutes, or until tender. Cool down in ice water, remove from water, and set aside.

  • While the water is boiling, heat up a large sauté pan on high. To the DRY pan add the cauliflower, allow it to char on all sides. Season with a pinch of salt and pepper.

  • Once the cauliflower has a nice color to it yet not soft, lower the heat to medium. Add olive oil, onions, prepped carrots, and chili flakes. Add a pinch of salt and mix until combined. Cook 5 more minutes.

  • Add soy sauce, rice wine vinegar, and agave syrup. Mix thoroughly. Simmer on lower heat for a few minutes until fragrant. Taste and adjust seasoning if necessary. Your veggies are done!

  • Place a couple of scoops of rice on the plate. Put a large spoonful of the vegetables over the rice. Finally place your sliced chicken breast over the whole thing. Remember to save the juice from the chicken and the vegetables. Enjoy!

Indo-China Chicken with Pan Roasted Cauliflower and Carrots over Brown Basmati Rice

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