Saturday, October 23, 2010

0 Citrus Chicken with Rice

I personally will take steak or pork over chicken any day, but there's no denying the health benefits of eating white chicken meat over something like beef. However, most people I know who make chicken are scared of under-cooking it (and for good reason), and therefore cook it to a point where its tough and chewy. I like this recipe because of the flavor that the citrus adds to the chicken, but the acids in the juice help to keep the chicken tender. Along with this, I have my recipe for some hearty-flavored rice. Enjoy!

Citrus Chicken

-2 lbs chicken breast
-1 orange
-2 lemons
-1 or 2 small limes
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp oregano
-1 tsp rosemary leaves
-salt and pepper

1. Preheat oven to 350F. Line a deep baking pan with parchment paper (this helps keep the juices close to the chicken).
2. Place the chicken in the pan, and add salt and pepper, garlic, onion, and rosemary.

3. Slice the orange, lemons and limes into circular, thin slices. Place the slices on top of the chicken, and throw the extra ends of the fruit around the chicken.
4. Place in the oven, and put a timer on for about 15-20 minutes depending on the thickness. At the 15 minute mark, using a fork, place some pressure onto the chicken, and if the chicken feels soft like raw chicken, then place back in the oven and cook for another 5-10 minutes, and use this method to check the chicken again. If you're nervous about raw chicken, cut it open and take a peek to see if there is any pink. Remove the chicken and let it sit for about 5 minutes when done.

Beef Broth Rice

-1 part Brown Rice to 1.5 parts broth (I used beef broth, but you can substitute with any other type of broth)
-2 cloves garlic, diced
-1 tsp onion powder
-1 tbsp butter

1. Add all the ingredients into a rice cooker, and cook until done. If doing on a stove top, cook on medium heat until all the liquid has evaporated or been absorbed.

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