Garlic Cilantro Braised Chicken and Rice

Yogurt, garlic and cumin marinated chicken with lemon zest and cilantro sprig served over brown rice .

By: G. Garvin, Celebrity Chef

Prep Time: 8 hrs. 10 min
Cook Time: 1 hour

RECIPE
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Servings:

Yields 4 Servings

Ingredients:

3 cups chicken stock
2 cups brown rice
2 1/2 tablespoons lemon juice
1/2 cup fried tortilla strips
1/4 cup chipotle sauce
3/4 cup non fat plain yogurt
1 1/2 tablespoons whole clove peeled garlic, minced
1 teaspoon fresh grated lime rind
1 1/2 tablespoons canola oil
4 (61/2 ounce) chicken breast, boneless, skinless
3/4 cup shallots, peeled, minced
2 cups celery, diced 1/2 inch
2 cups carrots, diced 1/2 inch
4 sprig cilantro leaves
1 teaspoon fresh grated lemon rind

Chipotle Sauce
1/2 teaspoon lemon juice
1/2 cup non fat plain yogurt
2 teaspoons chipotle peppers in adobo sauce, canned, pureed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

Brown Rice
1 teaspoon olive oil
1 1/2 tablespoons yellow onion, diced 1/4 inch
3/4 cup brown rice
2 cups water
2 teaspoons low sodium vegetable base
4 sprig Italian parsley
4whole bay leaf
1/2 teaspoon ground black pepper

Allergens:

Milk, Soy

Nutritional Information

Directions:

Marinated chicken: In a bowl, combine yogurt, garlic, lime juice and lime zest. Place chicken in yogurt mixture. Toss to evenly coat. Refrigerate for 8 hours. Drain and discard excess marinade.
Chipotle Sauce: Combine all ingredients and mix well.
Brown Rice: Heat oil in a saucepan over medium heat. Add rice and toast, stirring occasionally for 3 to 5 minutes until rice starts to crackle and turns golden brown. Add onions and sauté for an additional 3 to 5 minutes until translucent. Add water, base, parsley, bay leaf and pepper. Cover and bring to a low simmer for 20 to 35 minutes, until tender and liquid is absorbed. Remove bay leaf and parsley sprig.
For Service: Heat oil in small roasting pan on medium high heat. Add chicken and sauté for approximately 3 minutes. Add shallots, celery and carrots. Saute for an additional 5 minutes. Deglaze pan with chicken stock. Remove pan from heat, cover and place in a preheated 350 degree oven. Bake for approximately 30 minutes until chicken is fork tender. Place !/2 cup brown rice on plate, top with 1 cup chicken vegetable mixture, 2 tablespoons fried corn tortilla strips and 1 tablespoon drizzled chipotle sauce. Garnish with 1/4 teaspoon lemon zest and cilantro sprig.