Oven Roasted Chicken Breast with Rice

Oven Roasted Chicken Breast with Rice

My main goal for this recipe was to cook a juicy and flavorful chicken breast! I was very happy with the end result!

5 from 2 votes

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Course: Chicken, Main Course

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Ingredients

For The Brine

• 4 cups water
• 2 TBS salt
• 2 TBS sugar
• 1/4 onion
• 3 cloves garlic
• 1 bay leaf
• 1 tsp red pepper flakes
• 1 tsp whole peppercorns
• 2 large boneless chicken breast 1 1/4 pounds

For Rice

• oil
• 1 cup jasmine rice
• 1/4 onion large pieces
• 1-2 cloves garlic smashed
• 2 cups chicken broth warmed slightly
• 2 sprigs of cilantro
• Zest of 1 lime
• 1/3 tsp cumin
• Pinch of oregano
• Pinch of black pepper
• Salt to taste
• 1/3 cup frozen peas and carrots
• Juice of 1/2 a lime

Instructions

Directions

• In a saucepan, combine all of the ingredients for the brine, minus the chicken. Bring to a quick boil. Taste for salt and let cool at room temperature. Once cooled, pour over chicken, cover and chill for at least 24 hours. 48 hours would be even better!
• When ready to cook the chicken, remove it from the brine, place onto a plate at let it sit at room temperature for 25-30 minutes.
• For the rice, add 2-3 tablespoons of oil to a skillet and heat to medium. Add the rice, onion, garlic and serrano whole. Saute until the rice begins to toast and onion and garlic become aromatic. Pour in the warm chicken broth. Add cilantro, lime zest, cumin, oregano, black pepper and salt to taste.
• Once it comes to a boil, reduce to low, cover and cook for 7-9 minutes. Remove lid after and spread out peas and carrots on top. Continue cooking until all the liquid has been absorbed. Remove from heat and let sit.
• To finish chicken, preheat oven to 450 degrees F. In a cast iron skillet, add 3 tablespoons of oil and preheat once oven comes up to temperature.
• When ready, heat skillet until oil is hot. Lightly season the brined chicken breast with fresh cracked pepper and a pinch of salt. Sear the chicken for 5 minutes per side. Transfer to the oven and cook for an additional 13-16 minutes or until internal temperature of chicken reads 165 degrees F.
• Warm your tomatillo salsa on low while the chicken cooks. Fluff the rice with a fork and mix in the peas and carrots, then cover once again.
• Remove from oven, transfer to plate, tent loosely with foil paper and let rest for 5 minutes.
• To plate, add some salsa to the plate, then some rice and top with chicken, lime and cilantro!

Notes

Brining works well with both chicken and pork! The time does not reflect the brining time, so plan ahead when you prepare this recipe. It's worth the wait!

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

The tomatillo  salsa consist of 1 pound of tomatillos, 2-3 serranos, 1/3 onion, cilantro and salt! Simply poach the washed tomatillos with the onion and serranos in simmering water for 10 minutes. Drain and transfer to the blender. Add cilantro(to taste), a splash of the cooking water and salt to taste. Blend on high until smooth! Done! The picture above shows a double batch of salsa ingredients.

A Bold Citrus Twist! Being a busy food blogger, I am fortunate sometimes to try all kinds of products. On this occasion I was trying a line of rubs and seasonings from Spanglish Asadero out of California. He gets my attention daily with his mouth watering food post on Instagram! I used the same cooking method as the chicken above. But before I finished roasting in the oven, I basted the breast with a marinade using the Bold Citrus flavor.

As I stated, you will follow the brine and cooking method from the recipe above. You will finish by basting with the marinade sauce below.

For 2 large boneless chicken breast: I mixed 2 tablespoons of the bold citrus seasoning with juice of 1 orange and 2 tablespoons of oil. Let it sit for 10 minutes

Sear the chicken as directed above. When you flip it over to sear the second side, brush a generous amount of marinade on breast. Before transferring to the oven, add the remaining marinade and 1/2 cup of chicken broth. Finish in the oven for 13-16 minutes or until internal temperature reads 165 degrees F. If you like you can take it out after 7 minutes and baste it again with the marinade at the bottom of the skillet. I added some finely chopped parsley after basting basting.

Remove the chicken from the hot skillet onto a cutting board. Let it rest for a few minutes before slicing.

I served the chicken with a simple baked potato. Add some roasted vegetables or a green salad. Oh, maybe some rice and beans!