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ChefShop.com - Grilled Chicken Recipe
This works with any fowl, like a good chicken
serves 8

This is a recipe where you need to "feel" your way as you go. Changing out and adding and reducing to match your palate. Use your instinct. You can't really overdo it.

ingredients:
Olive oil
2 teaspoons chili powder or red pepper mix.
2 tablespoons fresh thyme chopped
1 onion, diced
1/2 head garlic head, finely diced
sea salt & pepper
1 chicken cut in half
2 cup Arborio Rice
4 cups Fond de Poulet - chicken stock
1/2 cup dried Black Currants
1/4 Cup Red Wine Trio Vinegar

directions:

#1: In a good sized mixing bowl, add 1/2 cup olive oil, red pepper mix, thyme, onions, garlic, salt and pepper to create a marinade. Whisk to mix.

#2: Toss and turn chicken halves in the marinade and let sit for 30 minutes in large zip lock or in the bowl.

#3: Fire up the grill to medium heat. Grill the hens until cooked.

#4: Whilst the chicken is cooking, heat olive oil in saucepan over medium-high heat. Add the rice and coat. About 3 minutes.

#5: Add the chicken stock and the currants. Bring to a soft boil. Reduce to low; cover and simmer until all the liquid is absorbed, about 15 minutes.

#6: Remove from heat and let stand, covered.

#7: Whisk 4 tablespoons of olive oil, 1/2 teaspoon red pepper mix, and trio-vinegar in small bowl, and drizzle over the rice. Serve chicken on top of the rice.

Print friendly recipe.
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recipe-436
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