Mongolian Barbecued Breast of Chicken

Submitted by MarraMamba

"with reddened annatto rice. (makes 3 1/2 cups rice). The marinade is absolutely fabulous. Very simple recipe even though the ingredients are long. from chef2chef."

 

• Ready In: 50mins
• Ingredients: 25
• Serves: 4

ingredients

• For the chicken and mongo marinade

• 11.09 ml ginger, peeled and minced
• 3 garlic cloves, minced
• 1 shallot, peeled and minced
• 14.79 ml cilantro leaf, roughly chopped
• 59.14 ml spanish sherry wine vinegar
• 29.57 ml hoisin sauce
• 22.18 ml soy sauce
• 22.18 ml rice wine vinegar
• 22.18 ml sesame oil
• 22.18 ml plum sauce
• 22.18 ml creamy peanut butter
• 22.18 ml honey
• 7.39 ml salsa, sriracha
• 4 (907.18-1133.98 g) chicken breasts, with one small wing bone attached

• For the Annatto Reddened Rice

• 236.59 ml raw long grain rice
• 29.58 ml annatto oil
• 29.58 ml butter
• 4 garlic cloves, peeled and minced
• 1 scotch bonnet pepper, stem and seeds discarded and minced
• 1 onion, diced medium small
• 1 carrot, peeled and diced med. small
• 1 stalk celery, cleaned and diced med. small
• 2 small bay leaves, broken
• salt and pepper, to taste
• 295.73 ml chicken stock

directions

1. Combine all ingredients for the marinade including chicken, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.

2. Make rice:

3. In a saucepot heat the prepared annatto oil and the butter on medium high heat.
4. Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well. Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veg.) Stir frequently.
5. Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving if desired.
6. Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.

Reviews

[Maito]

After tasting the marinade I knew I had to save some to use as a dipping sauce, and I was so glad! The only changes I made were to halve the sesame oil and omit the honey for DH's tastebuds (I didn't make the rice). Thanks for another yummy recipe, MarraMamba!