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
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.
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.