About the Dish

  • Brown Rice

    Brown Rice

  • Chicken Breast

    Chicken Breast

  • Orange

    Orange

  • Lime

    Lime

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Spice Blend

    Spice Blend

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Shallot

    Shallot

  • Brown Sugar

    Brown Sugar

  • Spinach

    Spinach

  • Cilantro

    Cilantro

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover and cook until all liquid has been absorbed and rice is tender, 35-40 minutes. • Remove from heat, leaving covered until ready to serve.
2
MISE EN PLACE • Juice orange. • Halve lime. Juice one half; cut remaining half into wedges. • Peel, halve, and thinly slice shallot. • Pick and chop cilantro leaves. • Chop bacon.
3
• Season chicken on all sides with a total 1/4 teaspoon kosher salt. • In a bowl, combine orange juice, lime juice, 1 tablespoon vinegar and pibil spice blend. • Add chicken. Marinate for 15 minutes, turning once.
4
• Transfer chicken to a paper towel-lined plate. Reserve marinade. • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook undisturbed until bottom begins to blacken, about 4 minutes. • Reduce heat to medium. Cook until chicken is opaque throughout, 3-4 minutes. • Transfer chicken to a plate.
5
Reduce heat to low. Add marinade to skillet. Cook until reduced to a thick glaze, about 1 minute.
6
Return chicken and any resting juices to skillet. Turn to coat in glaze. Keep warm until serving.
7
• Place a skillet over medium heat. When hot, add bacon. Cook, stirring occasionally, until bacon is browned and crispy. • Using a slotted spoon, transfer bacon to a bowl. Leave fat in skillet. • To skillet, add shallot. Cook, stirring, until softened, about 1 minute. • Stir in sugar and remaining 3 tablespoons vinegar.
8
In a large bowl, toss together spinach and hot bacon vinaigrette. Top with bacon.
9
• Divide rice between 2 plates. Top with chicken and glaze, and garnish with cilantro. • Serve with salad and lime wedges on the side, and enjoy!

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