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Entree
2 servings
5 minutes
50 minutes
Chef Tom Fraker
2 boneless and skinless chicken breasts, patted dry
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1 Maui Onion or Sweet Onion, diced
1 cup white rice
1 cup reduced salt chicken broth
1/2 cup water
1 Ojai Pixie Tangerine, zest only
4 Ojai Pixie Tangerines, segmented
2 tablespoons sliced almonds, optional
Heat 1 tablespoon of the olive oil in a large pan. Season the chicken on both sides and, when the oil is hot, carefully place it in the pan. Sear the chicken until golden brown on both sides. Remove the chicken and set aside.
In the same pan, add the rest of the oil and sauté the onion until translucent. Add the rice, broth, water and zest and bring to a boil. Reduce heat to a simmer and add the chicken to the pan. Cover and cook for about 20 minutes or until chicken is cooked through and liquid is absorbed.
Remove the chicken and add the segments and almonds to the rice. Heat briefly to incorporate the flavors. Arrange chicken and rice on a platter and serve.
Garnish the platter with chopped parsley.
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