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Mongolian Barbecued Breast of Chicken

Mongolian Barbecued Breast of Chicken created by Maito

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
Serves:
Units:

ingredients

directions

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

  • In a saucepot heat the prepared annatto oil and the butter on medium high heat.
  • 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.
  • 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.
  • Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.
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RECIPE MADE WITH LOVE BY

@MarraMamba
Contributor
@MarraMamba
Contributor
"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."
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  1. Maito
    Mongolian Barbecued Breast of Chicken Created by Maito
    Reply
  2. 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!
    Reply
  3. 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.
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