This is my best-ever chicken dish (but it's only the third one I've made starting with raw, as opposed to canned, chicken).
You can try these either singly or in combination. (If you use the pesto jasmine rice as a bed for the chicken, it won't be quite as fried, and some of the pesto flavor will be combined with the other flavors.)
Pesto Jasmine (Fried) Rice
- ~½ cup (Thai) jasmine rice, cooked
- Pesto (2 tbsp or so)
- Extra virgin olive oil
- Butter (regular or olive oil plant-based)
- Sea salt
Place the cooked jasmine rice in an oven-safe container. Add the pesto and mix well. Drizzle with extra virgin olive oil. Place three pats of butter on top, and sprinkle with sea salt, to taste. Bake at 350°F for 45-60 minutes.
Kimchi-Miso-Amazake-Capers Roasted Chicken
- ~¾ lb organic chicken breast, boneless
- 1-2 oz kimchi, chopped
- 1 tsp (country) miso (by Aedan)
- 1 tsp amazake (by Aedan)
- 1-2 tsp capers, with liquid
Cut the chicken breast into strips. Place into a ziploc bag or other suitable container. Combine the chopped kimchi, miso, amazake, and capers (with some of the liquid). Add your marinade to the chicken, shake well, and refrigerate for at least an hour, or overnight.
I made the pesto jasmine rice in advance, then refrigerated it, so this is how I proceeded:
Place the chicken, with marinade, in an oven-safe container. Roast uncovered at 425°F for 20 minutes. Remove from oven, take the chicken out, and make a bed of the (already cooked) pesto jasmine rice. Place the chicken on top (you can flip the pieces, if you like), and roast for at least another 15 minutes at the same temperature. (I did another 10 minutes after that, and it turned out great!)
Enjoy!