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INGREDIENTS
4 boneless skinless chicken breasts
1 yellow onion diced
3 tablespoons minced garlic
1 teaspoon ground ginger
6 green onions diced
1/2 teaspoon cayenne pepper
1 1/2 tablespoons allspice
1 1/2 tablespoons thyme
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 teaspoon cloves
3 tablespoons brown sugar
2 1/2 tablespoons soy sauce our soy-free soy sauce is perfect for this!
1 3/4 teaspoons salt
1 teaspoon pepper
1/4 cup lime juice
3 tablespoons oil
RICE
1 1/2 tablespoons butter
1 yellow onion finely diced
1 tablespoon minced garlic
1 1/2 cups Jasmine rice
1/4 cup carrots diced
1/4 cup peas
1 teaspoon parsley
1 teaspoon rosemary
1 bay leaf
2 1/2 cups chicken broth
pinch of saffron
1 1/4 teaspoon salt
INSTRUCTIONS
Chicken
Mix all ingredients together in a large zip lock bag, add the chicken, and toss it around the coat the chicken.
Place in a bowl just in case there are any leaks. Marinade for at least one hour. The longer the better, so up to 24 hours would be perfect! (I only marinade mine for an hour)
When you're ready to cook, preheat your oven to 375 degrees.
Heat a large heavy bottom pan over high heat with just enough oil to barely coat the bottom.
When the pan is hot, sear both sides of the chicken until charred. (about 2 to 3 minutes each)
Remove the chicken, and set aside.
Rice
Allow the pan to cool before moving on. (you can rinse it, I do, just to cool it down quicker)
Over the medium to high heat, add the butter to the same pan.
Toss in the onion and garlic. Cook until fragrant.
Add the peas and carrots.
Stir in the rice, parsley, rosemary, bay leaf, chicken stock, saffron, and salt.
Mix well.
Place the chicken on the rice, cover, and bring to a boil.
As soon as the liquid is boiling, remove the pan from the stovetop, and place it in the oven.
Bake for 30 to 40 minutes or until the chicken is cooked through and the rice is done.
Remove from the oven and allow to rest covered for 5 to 8 minutes.
Using a fork, fluff the rice just before serving.