BELFAIR, WA – Doing something a little different for this “Cheffing-it-Up” recipe. Awhile back I was at the Fremont Market and stopped by a both of this cool cat named Tyler who was selling a sauce they created called, “Blazing Citrus”by Eleven Eleven Sauce.
Now I love a great hot sauce and appreciate anyone out there getting their “hustle” on, so after trying it I told him about the channel and that I would create a dish from his sauce and feature it here. So, without further ado here is my new favorite, “Blazin Citrus Chicken & Rice”
“Blazin Citrus Chicken & Rice”
THE RECIPE:
Ingredients – chopped chicken breast, brussels sprouts, red-orange-yellow bell peppers, mushrooms, white rice, chicken stock, cilantro, onions, garlic, an orange, a lime, a lemon, olive oil, diced tomatoes
Spices – Blazing Citrus Sauce, paprika, garlic powder, salt, pepper, fresh rosemary, crushed red peppers
“MISE EN PLACE” BEFORE HITTING THE ROAD
Step 1 – Chop your chicken and marinate in the Blazing Sauce, with some powdered garlic, salt & pepper along with some chopped up cilantro.
Step 2 – Chop up 2 cloves of garlic & a Tablespoon of onion and set aside
Step 3 – Chop up a half of quarter each of red, green and yellow bell pepper
Step 4 – Chop 2 brussels sprouts
ON THE ROAD, READY TO COOK
Step 1 – First heat up your Jetboil Minimo skillet, add in a tablespoon of olive oil, heat up and then drop in your chopped garlic and onions as well as your bell pepper mixture. Cook down until they start to turn soft.
Step 2 – As the vegetables are cooking, add into the pan your chopped chicken. You’re only gong to cook it for a couple of minutes and then pull it out. You want to brown all of the sides of your meat, but not cook it fully.
Step 3- Next, you want to chop up 2 mushrooms and then drop them into your pan and then remove your chicken and set it aside.
Step 4 – As the mushrooms and vegetables cook, you want to add in your brussels sprouts and cook those for about 2 minutes and then you want to add in two slices each of lemon, lime and an orange, just getting a slight sear on them before pulling them off and setting aside.
Step 5 – Time now to add in a half a can of diced tomatoes, a tablespoon of paprika, and a half a teaspoon of salt & pepper. Mix and then add in a cup of white rice. Make sure you coat all of the rice before adding in a cup of chicken stock. Then add your chicken back into the pan. Cook this down for about 2-3 minutes.
Step 6 – With your mixture cooking, I like to add in about a teaspoon and a half of some freshly chopped rosemary, making sure to mix it in the chicken stock in the pan. Add back your seared citrus, cover and let it all cook, about 15-20 minutes or until your rice is soft and cooked through. Be patient waiting.
Step 7 -Everything cooked, now time to plate up! I have a salad with this, along with a Kona Light Beer & a Solei Grapefruit bubbly water!
Again big shout out to Tyler and Eleven Eleven Sauce for the inspiration for this dish. Check them out and you too can do this version of “Blazin Citrus Chicken & Rice!”
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