Hickory Baked Chicken + Cracked Rice Bowl
Utilizing the smokey sweetness of Falling Bark Farm's Hickory Syrup as the marinade base for the chicken imparts a unique and complex flavor with just enough sugars to add a nice caramelization when baked. Coupled with Schaller & Weber's Bavarian Style Mustard to add a little tang + come chilis for spice, the left-over marinade makes for a perfect finishing sauce the the sautéed vegetables in this health-focused rice-bowl.
Ingredients
For The Chicken
2 Boneless, Skin-on, Chicken Breasts
1/4 Cup, Falling Bark Farm Original Hickory Syrup
1/2 Cup, Red Wine Vinegar
3 Tablespoons, Schaller & Weber Bavarian Style Mustard
4 Tablespoons, Soy Sauce
4 Cloves, Garlic, Crushed
1 Tablespoon, Chili Flakes (we prefer Chilie Tepin for more of a kick!)
Salt, To Taste
1 Tablespoon, Canola Oil
For The Rice Bowl
1 Cup, Cajun Grain Cracked Brown Jasmine Rice
1 + 3/4 Cups, Water
2 Red, Yellow and/or Orange Bell Peppers, Julienned
1/2 Pound, Mushrooms of Choice, De-Stemmed + Julienned
1/2 Head Of Cabbage, Julienned
1 or 2 (depending on your spice preference) Habaneros, De-Seeded + Julienned
1/2 Yellow Onion, Julienned
4 Cloves, Garlic, Sliced
Salt, To Taste
1 Tablespoon, Canola Oil
1 Tablespoon, Butter
To Garnish
Picked Cilantro Leaves
2 Tablespoons, Peanuts, Crushed
Directions
For The Chicken
- Pre-heat oven to 350 degrees.
- Rise the chicken and pat dry.
- Combine all ingredients in a container and marinate for at least one hour and up to 12 hours.
- When ready to make the dish, heat a heavy bottomed skillet over high heat with the canola oil.
- Remove the chicken from the marinade and pat the skin side dry. Reserve excess marinade for the sauce.
- When the oil is shimmering, brown the skin side of the chicken in the skillet. 3-5 minutes.
- Flip the chicken over and allow to sear for 30-45 seconds before placing the pan with the chicken in the oven.
- Bake until cooked through, approximately 25 minutes.
For The Rice Bowl
- Rinse the rice.
- Combine rice and water in a sauce pot.
- Bring to a boil.
- Lower heat and cover with lid. Cook for 25 minutes.
- Heat a sauté pan over high heat with the canola oil.
- When the oil is shimmering, add the mushrooms. Ensure they all have surface area in the pan and allow to brown for 2-3 minutes. Flip the mushrooms and allow to brown on the other side. Be careful not to burn.
- Add in the onions and peppers and sauté together with the mushrooms.
- Add cabbage and garlic. Sauté quickly and reduce the heat to low
- The chicken should be close to done at this point. Remove chicken from oven + their pan and allow to rest for 5-10 minutes before slicing. Do not wash out the pan, you will want the juices.
- Add the reserved marinade to the pan the chicken baked in. Reduce.
- Add the butter and mix.
- Turn the heat back up on the veggies and add in the marinade sauce.
- Combine thoroughly.
To Finish
- Once the chicken has rested, slice against the grain.
- Divide the rice among two bowls.
- Top with sautéd veggies.
- Top with sliced chicken.
- Garnish with cilantro and crushed peanuts.
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