Wednesday, August 29, 2012

Rosie Makes Chicken And Rice.

It's lunchtime at the Hawthornes'.
We're having a chicken breast with "Mexican" rice.

Take one chicken breast.
Trim off the fat.
Give it a rub of cumin, coriander, salt, pepper, and lime zest.

I had a cube of annatto in the fridge
which I dissolved in a little water.

Annatto is derived from the seeds of the achiote trees
of tropical and sub-tropical areas.
I'm using it to add color and flavor
to the rice I'm making.
It has a slightly peppery, nutty flavor.

I poured the dissolved annatto into my rice.

More ingredients for the rice:
assorted peppers

I minced peppers of varying degrees of heat
and chopped my onions and tomatoes.

Add to rice.

Pick some cilantro
and chop it up.

Add to rice.
Stir to mix.

Or you could've just added in a can of Ro-Tel tomatoes
and be done with it.

On to the chicken bosom.
Heat oil and butter over medium high heat.
Add in chicken.
Saute 5 - 7 minutes per side,
depending on thickness.

Deglaze pan with wine.

Add in the juice of 1 lime.

Test chicken for doneness
and remove from pan.

Turn heat to high
and reduce the sauce.

Swirl in butter
 - 2-3 tablespoons -
and make a nice sauce.
This sauce was rather heady.
It had caramelized a bit - a nice surprise.

Serve chicken with sauce spooned over top.
Mound rice and top with cilantro sprig.


Quite a nice blend of flavors.

Please do not overcook your chicken.
I beg you.

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