Caramelized Chicken Breast on Basmati Rice
Ingredients
- Ingredients
- 4 Chicken breasts (each 140 grams)
- 2 scallions
- 2 small red chili peppers
- 100 milliliters sunflower oil
- 1 lemon (juice)
- 3 Tbsps soy sauce
- 2 Tbsps clarified butter
- 250 grams Basmati rice
- salt
- 3 Tbsps sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp Sesame seeds
- cilantro (for garnish)
- 1 Tbsp Sesame seeds
Preparation steps
The day before, rinse the chicken breasts, pat dry with paper towels and halve horizontally. Trim the scallions, rinse and cut into thin rings. Trim the chiles, rinse, remove seeds and cut into thin rings.
Mix the scallions, chiles, sunflower oil, lemon juice and soy sauce in a bowl and place the meat inside. Cover and marinate in the refrigerator overnight.
The next day, cook the rice. Melt the butter in a saucepan and cook the rice therein, briefly stirring. Pour enough water that the rice is covered about an inch. Season with salt, bring to boil, cover and cook at the lowest temperature for about 15 minutes.
Meanwhile, drain the chicken and pat dry with paper towels. Heat the sesame oil in a pan and cook the meat over medium heat on all sides, 6-8 minutes total. Add sugar, caramelize and deglaze with 50 ml (approximately 1/4 cup) of the marinade. Serve the rice in bowls and distribute the chicken on top. Garnish with fresh cilantro and sesame seeds.
