Top Chef Bacon Wrapped Chicken With Rice & Molasses Coffee G

Submitted by Pixies Kitchen

"Another recipe from this season's Top Chef that I am looking forward to trying for a dinner with friends."

 

• Ready In: 2hrs
• Ingredients: 25
• Serves: 6

ingredients

• 1 tomatoes, sliced thin
• 1 white onion, sliced thin
• 1⁄4 cup olive oil
• salt and pepper
• 3 sprigs thyme, leaves removed
• 24 ounces mojo criollo marinade
• 6 boneless skinless chicken breasts, cut through the side for prepared stuffing
• 1⁄2 lb bacon, sliced
• 12 ounces basmati rice, box follow instructions
• 2 pinches saffron threads
• 3 tomatillos
• 2 cups green peas, frozen
• 1 large tomatoes, quartered
• 3 habaneros
• 1 onion, diced
• salt and pepper
• 1⁄4 cup white vinegar
• 1⁄2 cup water
• 1 shallot
• 2 garlic cloves
• 1 small onion, diced
• 1 vanilla bean
• 2 cups black coffee
• 1 cup molasses
• cornstarch

directions

1. Heat oven to 300°F Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool.
2. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon.
3. Prepare rice using package directions and adding saffron. Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water.
4. In a saucepan, sauté shallot, garlic and onion with two slices of bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside.
5. In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven.
6. Serve with rice and sauces.