When in doubt....

... Look to the people in your life that support you.

Today, I posted on the Facebook group, 

"I have two chicken breasts, lemon, rice or potato.. Do not want to make Indian or Chinese tonight, not wanting to bake either... Help the Chef?"

Black Pepper Sticky Lemon Chicken over Spanish Rice

This is what became of that following conversation.

I just wanted to dedicate this post to the ladies that shared their ideas in that discussion today.. THANK YOU, I really appreciated it.. Whole thing took 45 minutes from prep to plate

Amy, Heather, Lisa, Allison and Ana, I give you:

Black Pepper Sticky Lemon Chicken over Spanish Rice

This is what I used and what I had around tonight..

1 Lemon

2 Chicken Breasts, skinned and cubed

Olive oil

1 cup of rice (long grain is what we had tonight)

1 tsp Sugar

1 tbsp Flour

1 Small Red Pepper

Fresh Sage

German Thyme

Purple Basil

Lemon Basil

Garlic

1/4 onion

Salt

Pepper

1 tsp cumin

1 tbsp paprika

1 tbsp red chili powder

1 tomato

5-6 very small (young) potatoes

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prep everything, pepper should have membrane and seeds removed. 

--POTATOES--

Boil the potatoes, start them in cold water.. yes cold water.. salt that water.. add about 1tsp of butter if you wish and bring to a boil for 1-2 minutes on a high boil.. drain but SAVING the now vegetable stock you've made.. you'll use it later on.. 

--RICE--

Dice very small

add to rice with sugar, pinch of salt.. I used a little chili powder in the rice liquid which also consisted of 1/2 of my first Pale Ale I've brewed from a kit using a few of my pops techniques as well.. Pic below

(I make rice like risotto most of the time, fry with onion--deglaze w/stock and keep adding liquid, rapidly stirring until smooth gravy-like sauce is had.. but that's a whole nother post!)

After the rice is about 1/2 cooked, start cooking the

--CHICKEN--

We use split breasts.. low cost, and you get a two each of a breast and tenderloin.. $4.35

Wait to slice the lemon until the end and have a strainer or lemon press close by.

I add all the herbs in whole, you do as you choose.. I just pluck out the bigger pieces.. I find it brings a much more intense flavor with the stalks.. 

--------------------------

First, head a good sized skillet on high heat.. 

Get the pan good and hot, and if you don't have al-clad or something that won't char on contact, use a non-stick but WATCH YOUR TEMP.. Those pans release some nasty fumes sometimes and none of us want that.. 

Add olive oil to the pan, add the VERY WELL DRAINED AND DRIED potatoes to the oil

season with salt, pepper, cumin, chili powder and paprika

Cook for about 3 - 5 minutes depending on heat and remove from oil, saving oil in the pan, they will be a little oily I know, but it will make sense here in a sec..

Add Chicken to that same pan, add a little more oil if you must to prevent burning, but not too much as you are then boiling in oil.. after chicken has left the pink stage and is going to white.. (not too long after as it will still cook and finish after)

Add Flour, mix to form a nice RUE and add the potatoes back in..

The potatoes now are giving the rest of the oil to the rue, making a delicious paste.. 

add a little, and I mean a little pinch of salt here before adding liquid.. stir well and cook the chicken/potato rue for another 1 - 2 minutes, making sure not to burn it.. adjust flame accordingly

ADD YOUR POTATO STOCK NOW -- or around 1 1/2 cups (it's what I had)

ADD LEMON SLICES ON TOP.. THICK, SAVE/DISCARD SEEDS and SAVE last 1/4 of lemon for juice

Season with a light peppering again, add whole (or chopped) greens and COVER for 15 minutes

Stir and check sauce at least once.. if you need to add more liquid, the stock or water is fine, just a little though

turn off heat, let it sit for 1-2 minutes uncovered, remove lemons, squeeze remaining lemon in

Serve with fresh diced tomatoes and ENJOY!!!

~ Chef Dad ~

<3 Thank you again, ya'll rock!! <3