Mike's Tropical Chicken & Rice

Name: Mike's Tropical Chicken & Rice
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Boneless Chicken Breasts; 1 can (8 oz) Dole Pineapple Chunks & Juice; 3 cup Orange Juice & Orange Chunks [reserve 1 cup]; 3 tbsp Brown Sugar; 2 small Tangerines & 1/2 tsp Zest; 2 tbsp Each: Minced Garlic - Garlic Chili Sauce - Dried Red Onions; 2 Jalapeños [chopped with seeds removed]; 2 box (32 oz) Chicken Or Vegetable Broth; 1 tbsp Each: Lemon & Lime Juice - Red Pepper Flakes - Fresh Ginger - Soy Sauce -; 1 Green & Red Bell Pepper; 1 large Mango; 1/4 tsp Black Pepper; 1 garnishes & additions; 3 tbsp Sesame Seeds [garnish]; 1/4 cup Fresh Cilantro [garnish]; 1/4 cup Fresh Green Chives [garnish]; 1/4 cup Fresh Parsley [garnish]; 1 Bottle Soy Sauce [for serving]; 1 Bottle Garlic Chili Sauce [for serving]; 1 thickener; 2 tbsp Cornstarch [more may be needed]; 1 rice; 4 cup Uncooked Rice

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Here's a spicy Carribean Chicken & Rice dish that you can make all your own! Add as little or as much citrus and garnishments as you'd like. The options are endless! Excellent work kiddos!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Here's a spicy Carribean Chicken & Rice dish that you can make all your own! Add as little or as much citrus and garnishments as you'd like. The options are endless! Excellent work kiddos!

Saved

Ingredients

40 mins

4 servings

Tropical Chicken - Rice - Garnishes
4large Boneless Chicken Breasts
1 can (8 oz)Dole Pineapple Chunks & Juice
3 cupOrange Juice & Orange Chunks [reserve 1 cup]
3 tbspBrown Sugar
2small Tangerines & 1/2 tsp Zest
2 tbspEach: Minced Garlic - Garlic Chili Sauce - Dried Red Onions
2Jalapeños [chopped with seeds removed]
2 box (32 oz)Chicken Or Vegetable Broth
1 tbspEach: Lemon & Lime Juice - Red Pepper Flakes - Fresh Ginger - Soy Sauce -
1Green & Red Bell Pepper
1large Mango
1/4 tspBlack Pepper
1garnishes & additions
3 tbspSesame Seeds [garnish]
1/4 cupFresh Cilantro [garnish]
1/4 cupFresh Green Chives [garnish]
1/4 cupFresh Parsley [garnish]
1 BottleSoy Sauce [for serving]
1 BottleGarlic Chili Sauce [for serving]
1thickener
2 tbspCornstarch [more may be needed]
1rice
4 cupUncooked Rice

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Steps

40 mins

1

Trim fat from chicken breasts. This is what a boneless, fat trimmed breast should look like. Pound to tenderize meat by placing a Ziplock Bag over your breasts and pounding them with a kitchen mallet.
2

Zest tangerine, peel and cut sections in half, chop oranges and mango, pineapples and chives, mince garlic and slice bell peppers and jalapeños.
3

Mix everything [except garnishments, cornstarch, broth and rice] together, including chicken breasts in a bowl or Ziplock Bag and refrigerate for at least 2 hours minimum to marinate. Stir occasionally and make sure your chicken is submerged.
4

Pull chicken breasts out and cut into 1"x 1" cubes and lightly season any way you'd like. [powdered ginger-lemon pepper-onion powder-garlic powder] Place on non stick tinfoil and bake at 350° for 20-25 minutes. You can also fry them. After baking or frying, set to the side. I cook mine in a T-Fal ActiFry.
5

Separate your garnishments from your marinade vegetables.
6

FOR THE MARINADE: Place the marinade and veggies + 2 cups chicken broth and 1 cup of reserved orange juice in a pan and simmer for 20 minutes. If your mixture boils down too much, add more broth. Now you can tinker with your recipe to suit your tastes. Is the marinade sweet enough? Does it need more ginger? It's all up to you. You're the Chef!
7

TO THICKEN MARINADE: Mix 2 tbs cold water and 1 tbs cornstarch and slowly add to your simmering pan. You can make this marinade as thick or as thin as you'd like, or as much as you'd like by adding more broth. You'll be hard pressed to dilute the citrus flavor by adding more broth.
8

FOR THE RICE: Rinse 4 cups rice in a bowl until the starch water runs clean then drain well. Add 2 or 4 cups chicken broth [instead of water] or whatever amount your rice package calls for, to a separate pot. Add rice, bring to a boil and stir. At boil, place lid on tight and reduce temperature to low and simmer for 15 minutes. Do not remove lid. After simmer, shut off flame and let rice stand with lid on for 10 more minutes.
9

SERVING: Pack warm rice in to a clean Ramekin. Place a clean plate on top of it. Turn the Ramekin over to place rice on serving plate. Gently top rice with some marinade reduction, add on chicken pieces and top again with your reduction.
10

GARNISH with chopped chives, parsley, cilantro, sesame seeds, orange twists and serve with soy sauce.
11

Or you can serve your rice flat on individual dishes or buffet style.

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 27, 2013 03:42

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!