A little heat and a lot of flavor is what this dinner is full of.
Chicken breasts can sometimes get a bad rap for being dry and boring. But not these. They’re first seared on the stovetop and then finish cooking in the oven. And there’s no way you can call the sauce on top of the chicken boring.
Chipotle chiles, cherry preserves and garlic make the chicken bursting with flavor with each and every bite. And some bites had a little more kick than others.
(By the way, you’ll only use about 1/2 of a chipotle chile, so put each additional chile in a separate plastic bag and freeze for the next time you need one.)
The rice recipe instructions were a little confusing to me, but here’s what I did and it turned out amazing (I think the rice was Big Guy’s favorite part of dinner).
First cook the rice according to package direction (don’t add any fat or salt).
While the rice was cooking, I sauteed the onion and the coriander and then set aside in a bowl.
Once the rice was finished absorbing all the water, I added the onion mixture to the pot of rice (without stirring) and put the lid back on.
When the chicken and sauce were done cooking and we were ready to eat, I added the parsley and lemon juice to the rice and fluffed.
Not only was the sauce full of flavor but the lemon juice and parsley tamed the heat while the coriander really added a depth of flavor that I loved.
Just so you know, coriander is the seed of cilantro. Though in some countries, coriander can be the term used for cilantro leaves.
One of the best parts about having a sauce served with chicken is it helps keep leftovers from drying out.
And now that I have some leftover cherry preserves, this recipe is on my radar: Cherry-Port Glazed Pork Loin Roast.
I think it would be a great Sunday supper!