St. Bessie's Bistro Chili and Garlic Rubbed Roasted Chicken Breast Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes


St. Bessie's Bistro Chili and Garlic Rubbed Roasted Chicken Breast

Rice cakes (see recipe
1 cup sambal paste (see note)
1/2 cup (1 bulb) roasted garlic (see note)
9 tablespoons olive oil (divided)
2 whole chicken breasts, split with bone in and skin on
Salt and pepper to taste
2 poblano peppers, sliced
2 cubenella peppers, sliced
2 banana peppers, sliced
6 cups chicken stock, reduced to 2 cups
2 tablespoons butter
Salt and pepper

Make rice cakes first.

Preheat oven to 375 degrees.

Combine sambal paste, roasted garlic and 2 tablespoons olive oil to form a paste. Coat chicken breasts with paste mixture on all sides. Season with salt and pepper to taste. Place chicken on roasting rack or parchment-lined sheet. Cover top of breasts with remaining paste. Roast 15 to 20 minutes until paste has slight crust to it, or until chicken is cooked through.

While chicken roasts, finish rice cakes: Heat large skillet with 4 tablespoons oil until hot, nearly smoke point. Carefully add rice cakes, 2 at a time. Cook until brown on both sides, 3 to 4 minutes per side. The cakes should be crispy on outside and deep golden brown in color. Transfer to serving platter.

Heat remaining 3 tablespoons olive oil in medium skillet and add peppers. Saute 3 to 5 minutes. Add any pan drippings from roasting pan and the reduced stock. Simmer until slightly reduced. Turn off heat and stir in butter. Season with salt and black pepper to taste. To serve, place chicken breasts over rice cakes and pour sauce directly over chicken breasts. Makes 4 servings.

Notes: Sambal paste is a red chile paste. It may be labeled samba sauce.

To roast garlic, remove excess outer papery skins from whole garlic bulb and cut 1/4 to 1/2 inch off top to expose cloves. Drizzle 2 teaspoons olive oil over top. Place on baking sheet and roast in preheated 350-degree oven about 45 minutes or until cloves are soft and tender. Gently squeeze garlic puree out of cloves.

Rice cakes
2 tablespoons olive oil
3 tablespoons butter (divided)
1/2 medium onion, finely chopped
1 1/2 cups arborio rice
5 cups chicken stock, preferably homemade
1/2 cup cooked black beans
1 link cooked andouille sausage, diced
1 teaspoon ground cumin
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Over medium heat in large skillet or 4-quart saucepan, heat olive oil and 1 tablespoon butter. Add onion. Cook until translucent. Add rice and stir to coat grains of rice with oil, about 1 minute. Add just enough warm chicken stock to barely cover rice and stir continuously until rice has absorbed most of the stock. Add additional chicken broth, about 1 cup at a time, until grains of rice are tender. Add black beans, andouille sausage and cumin. The rice should look creamy and have a very little bite to it. Turn heat off and stir in remaining 2 tablespoons butter and Parmesan cheese until well incorporated. Season to taste with salt and pepper. Pour rice mixture into large baking pan and cool completely. This can be done 1 to 7 days in advance. When cool, form into 4 equal patties.

Razzle Dazzle Recipes

Don't forget to visit our other Recipe Site at
That's My Home