Return Index | Add to

MONGOLIAN BARBEQUE’D BREASTS OF CHICKEN on Annatto Reddened Rice

For the chicken and "mongo" marinade
3 cloves garlic-minced
3/4 Tablespoons ginger, peeled and minced
1 shallot, peeled and minced
1 Tablespoon cilantro leaves, roughly chopped
1/4 Cup Spanish sherry wine vinegar
1/8 Cup hoisin sauce
1 ½ Tablespoon soy sauce
1 ½ Tablespoon rice wine vinegar
1 ½ Tablespoon sesame oil
1 ½ Tablespoon plum sauce
1 ½ Tablespoon creamy peanut butter
1 ½ Tablespoon honey
1 ½ teaspoon salsa Sriracha
4) 8-10 ounce chicken breasts, with one small wing bone attached

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

To Serve:
1. Make the rice, (recipe below) and reserve.
2. Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.

For the Annatto Reddened Rice:
Yield: 3 ½ Cups
1 Cup of raw, long grain rice
2 Tablespoons Annatto Oil

2 Tablespoons butter
4 cloves garlic, peeled and minced
1 scotch bonnet, stem and seeds discarded and minced
½ 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 ¼ Cups chicken stock

1. In a saucepot heat the prepared annatto oil and the butter on medium high heat.
2. 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.
3. 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.

1999 All Rights Reserved by Norman Van Aken