Asian Glazed Chicken with Pineapple Rice
Ingredients
- Ingredients
- 250 grams Basmati rice
- salt
- 4 Chicken breasts (about 150 grams or .3 pounds, with skin)
- 1 Tbsp honey
- 1 tsp ground paprika
- cayenne pepper
- 1 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- 1 Bok Choy
- 150 grams Pineapple (chunks)
- 1 shallot
- 3 Tbsps butter
- 150 grams Peas
- 100 milliliters Chicken broth
- 3 Tbsps Crème fraiche
- freshly ground peppers
Preparation steps
Rinse rice and cook for about 25 minutes with twice the amount of water and a little salt.
Preheat the oven to 180°C (approximately 350°F).
Rinse chicken breasts, pat dry and remove skin. Place breasts and skins on a baking sheet lined with parchment paper. Combine honey, paprika, cayenne pepper, vinegar, lemon juice and oil. Brush chicken with honey mixture. Season skins with salt and pepper and bake for about 20 minutes. Remove skin once brown and crispy, drain on paper towels. Periodically baste breasts with honey mixture.
Peel and mince shallot. Heat 2 tablespoons butter in a pan and cook shallot. Mix in peas, sauté briefly and deglaze with broth. Simmer for a few minutes, then finely mash. Add more broth, if needed, Stir in creme fraiche and season with salt and pepper.
Rinse bok choy and cut into strips. Drain pineapple. Heat remaining butter in a pan and sauté boy choy, pineapple and rice (possibly drained).
Arrange rice mixture plates and top with chicken breasts. Pour sauce over top and serve sprinkled with crumbled skin.
