Fresh produce flavors chicken and rice dish

Try This at Home

October 30, 2005

Cindy Wolf, chef and co-owner of Charleston, thinks her Chicken Breast With Squash and Tomato Rice is best made with fresh produce from local farmers markets, but says, If you cant find these things at market, they will certainly be in your local grocery store.

Chicken Breast With Squash and Tomato Rice

Serves 4

4 boneless chicken breasts (or 8 chicken legs)

1 teaspoon powdered mild curry or salt and pepper to taste

1/4 cup olive oil, plus more for frying

1 Spanish onion, small dice

3 tablespoons butter

1 teaspoon kosher salt

freshly ground pepper

1 cup yellow and green squash mixed, small dice

1 cup rice

1/2 cups chicken stock

4 heirloom tomatoes

Marinate the chicken breast or legs in the mild curry and olive oil, if that is to your taste; if its not, use just a little salt and pepper and the olive oil. Wolf suggests 1 boneless breast or 2 legs per person. Marinate for 1 hour.

Put the chicken in a saute pan and brown on high heat in olive oil (enough to coat bottom of pan). Transfer to an oven to finish if using the leg (325 degrees, probably 5-7 minutes). The breast you can finish in the pan; no need for the oven.

In a medium sauce pot, saute the onion in butter and add kosher salt and a couple of twists of freshly ground pepper. When the onion is translucent (about 5 minutes), add the squash and saute 2 minutes. Add the rice and then the stock. Bring to a boil, taste the broth for salt, cover and turn off. Let stand for about 10 minutes.

Slice the tomatoes, lay them on the bottom of a plate, season with salt and pepper and drizzle with extra-virgin olive oil. Lay the chicken on the tomatoes and put the rice next to the chicken.

Per serving: 609 calories, 34 grams protein, 30 grams fat, 9 grams saturated fat, 50 grams carbohydrates, 3 grams fiber, 96 milligrams cholesterol, 898 milligrams sodium. Nutritional analysis by registered dietitian Jodie Shield.

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