Thursday, May 15, 2014

Brazilian-Style Chicken & Rice

Brazilian-Style Chicken & Rice

Chicken

  • 1½ cups orange juice
  • ¾ cup lime juice
  • 1½ Tbsp. olive oil
  • 2¼ tsp. fresh minced garlic
  • ¼ cup + 2 Tbsp. fresh mint, chopped fine
  • ¼ cup + 2 Tbsp. fresh minced cilantro
  • ¾ tsp. jalapeño peppers, seeded, diced
  • 1/8" 1 Tbsp. ground cumin
  • ¾ tsp. chili powder
  • 1½ tsp. kosher salt
  • 4 Tbsp. grated orange rind
  • 1 Tbsp. grated lime rind
  • 6 chicken breasts (4 oz each), boneless, skinless, raw


1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.

Rice

  • 1-5/8 tsp. canola olive oil
  • 1/3 cup diced yellow onions,
  • ¼" 1 cup white rice, converted
  • 2-1/3 cups hot water
  • ½ tsp. salt
  • ½ cup plum tomatoes, chopped, fine

1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.
1. Heat a sauce pan over medium heat. Add oil and onion. Sauté until onion is translucent.
2. Add rice. Stir constantly. Cook for 3 minutes.
3. Add water. Bring to a boil. Reduce heat to a low simmer. Cover and cook for 20 minutes or until rice is tender and liquid is fully absorbed.
4. Gently fold tomato into rice. Transfer to serving bowl.