Featured Recipe

Pan Roasted Free Range Chicken Breast with Organic Brown Rice Roasted Pear & Peach Pilaf

Serves 4

Organic Brown Rice Pilaf

Ingredients
2 ¼ cups chicken stock
1 C Uncooked Organic Brown Rice
1 Tbsp butter (optional)
1 Tbsp olive oil or vegetable oil
½ Cup small diced or chopped yellow onion
1 bay leaf
1 star crimson pear, roasted and diced
1 yellow peach, peeled and diced
Salt to taste

Method

1. Rinse rice several times to remove starch
2. Place oil in a 5 qt. sauce pot and heat.
3. Add onions and bay leaf and sweat onions over medium until tender and translucent.
4. Add Rice and stir. Allow rice to be coated and stir occasionally for two minutes
5. Add stock, butter, salt & stir.
6. Bring to a boil, reduce heat to low-med. And cover.
7. Cook for 45 minutes, remove from heat and allow to stand covered for another 10 minutes.
8. Uncover, fluff with a fork for best results. Before serving, add diced pear & peach to the rice, check seasoning and place on plate.

For Chicken

Ingredients:

4 skin on boneless chicken breasts (airline cut)
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 sprig of rosemary. chopped
½ lemon sliced
Kosher salt to season chicken breasts

Method:

1. In a small baking pan or bowl, combine olive oil, garlic, rosemary & lemon
2. Add chicken breasts, coat with mixture and place in refrigerator for 2 hours.
3. Remove chicken from refrigerator and sit in marinade at room temp for 30 minutes
4. Pre-heat oven to 350 degrees
5. Get an oven proof sauté or fry pan hot on top of stove
6. Pour a small amount of olive oil or vegetable oil in pan.
7. Season chicken breasts on both sides with kosher salt.
8. Add chicken breast one by one to the pan skin side down and cook for 4 minutes.
9. Remove pan with chicken from top of stove and place into oven and cook for another 5 minutes.
10. Check temperature for doneness, should be 165 degrees nearest the wing bone in the thickest part of the breast.
11. Remove from pan and place on paper towel and let rest until ready to plate.
12. You can slice the breast in two places to have a total of three sliced to lay on top of the rice if you like or, place it whole on it.

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Watch comments from Michael Tuohy

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MICHAEL TUOHY ~ Executive Chef
Grange Restaurant at The Citizen Hotel in Sacramento

A 31-year veteran of the restaurant industry, Michael’s career began at the age of 15 as a dishwasher at a neighborhood steakhouse in his hometown of San Francisco.

 

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