Mongolian Barbecued Breast of Chicken

photo by Maito
- Ready In:
- 50mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
-
For the chicken and mongo marinade
- 3⁄4 tablespoon ginger, peeled and minced
- 3 garlic cloves, minced
- 1 shallot, peeled and minced
- 1 tablespoon cilantro leaf, roughly chopped
- 1⁄4 cup spanish sherry wine vinegar
- 1⁄8 cup hoisin sauce
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons rice wine vinegar
- 1 1⁄2 tablespoons sesame oil
- 1 1⁄2 tablespoons plum sauce
- 1 1⁄2 tablespoons creamy peanut butter
- 1 1⁄2 tablespoons honey
- 1 1⁄2 teaspoons salsa, sriracha
- 4 (8 -10 ounce) chicken breasts, with one small wing bone attached
-
For the Annatto Reddened Rice
- 1 cup raw long grain rice
- 2 tablespoons annatto oil
- 2 tablespoons butter
- 4 garlic cloves, peeled and minced
- 1 scotch bonnet pepper, stem and seeds discarded and minced
- 1⁄2 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
- 1 1⁄4 cups chicken stock
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 SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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