PARK CITY CHICKEN

PARK CITY CHICKEN image

Number Of Ingredients 14

3 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups quick-cooking brown rice
3 cups chicken stock
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning
4 cloves garlic, chopped
1 red, yellow and orange bell pepper, seeded and thinly sliced
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle; or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin (a palmful)
2-3 tablespoons honey (2 healthy drizzles)
1/4-1/3 cup real maple syrup (eyeball it)
1 cup cashews

Steps:

In a medium pot over medium heat combine one tablespoon EVOO, about one turn of the pan, and one tablespoon butter. When the butter melts into EVOO, add in the chopped onion, cook for two minutes, then add the rice and cook for three minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes. While the rice is cooking, make the chicken: heat a large skillet over high heat. Add the vegetable oil, about two turns of the pan, then the chicken. Season the chicken with the grill seasoning. Brown the chicken on both sides, then move the chicken off to one side of the pan. Add the remaining thinly sliced onions, garlic and peppers. Cook for 2-3 minutes, then add the vegetables and meat together. Add the chipotle peppers and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. the cashew nuts. Top the rice with the cashew chicken and serve. Enjoy!