Bistro Chicken Breast with Basmati Rice

From chef Alex Guarnaschelli: The aroma of cooking rice with chicken is so comforting. This recipe has a hint of spice and a touch of vinegar to take you to the doors of a classic bistro in search of a simple, tasty chicken dish. This rice can be made with (fish or) vegetables in place of the chicken for a great Meatless Monday or a tasty vegetarian meal to mix up the week’s dinner choices. You can cook it, freeze it, and reheat it all in the same Ziploc Endurables® Large Pouch. Simple as that.

Ingredients

  •   
  • 1
    cup Basmati rice
  • 4
    tablespoons extra-virgin olive oil
  • 2
    teaspoons kosher salt
  • 3
    tablespoons grainy mustard
  • ½
    teaspoon ground cumin
  • ½
    teaspoon sweet paprika
  • 2
    large cloves garlic, minced
  • 2
    boneless, skinless chicken breasts (6-7 oz. each)
  • 2
    cups very hot chicken stock
  • 2
    cups very hot chicken stock
  • 4
    scallions, thinly sliced, green and white parts both
  • 1
    tablespoon red wine vinegar

Directions

  • 1

    Get a pot of water ready to later cook the rice by first selecting a pot that is just a bit larger than the Endurables® Pouch. Then, fill with water to about 2 inches below the rim of the pot. Bring the water to a gentle boil over medium heat.
  • 2

    Meanwhile, with the zipper open, microwave the rice, with 2 tablespoons of the oil in the Endurables® Pouch on a microwave-safe dish for 1 min. on HIGH; add 1 teaspoon of salt and stir. Continue microwaving 1 to 2 min or until the rice is lightly toasted, stirring after each minute.

  • 3

    In a medium bowl, combine the remaining olive oil, salt, grainy mustard, cumin, paprika and garlic. Coat the chicken breasts with the mustard mixture, massaging seasonings evenly into all sides of chicken.
  • 4

    Add the 2 cups of hot chicken stock to the rice and gently, slowly squeeze the air from the Endurables® Pouch. Sprinkle the scallions on the rice and lay the chicken breasts on top of the rice and scallions.  Squeeze the air out again and close the zipper. Use tongs to carefully add the Pouch to the pot of boiling water, pressing the Endurables® Pouch into the water with tongs to completely submerge it under the boiling water.
  • 5

    Cook 40 min, adjusting the heat as necessary to keep the water at a gentle boil. For best results, try to completely submerge the Endurables® Pouch in the boiling water. Add more hot water to raise the water level if need be.
  • 6

    Use a pair of tongs to remove the Endurables® Pouch from the water and transfer to a flat surface. Carefully unzip the Endurables® Pouch and allow the steam to escape. Test the chicken for doneness. It should read 165⁰ F in the thickest part of the meat. Spoon the rice and chicken into a serving dish and sprinkle with the red wine vinegar.

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