La Bomba Pesto Chicken & Rice

This is a spicy and flavourful chicken dish inspired by a local restaurant and it pairs beautifully with wild rice and maple glazed veggies!

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La Bomba Pesto Chicken & Rice

Yield 4

Author Kirsten Deneka

Prep time

40 Hour

Cook time

1 Hour

Total time

41 Hour

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Ingredients

Chicken:

• 4 chicken breasts
• Salt & Pepper
• 2 tbs p' data-amount-secondary='28 g'>2 tbsp butter + 2 tbs olive oil
• 1/2 cup chicken broth (or vegetable)

Basil pesto:

• 1 cup loosely packed basil
• 3 1-inch cubes pecorino romano
• 1/4 cup roasted peanuts (can use pine, walnuts or almonds)
• 1 clove garlic
• 1/4 - 1/2 cup extra virgin olive oil
• 2 tsp lemon juice
• Salt & Pepper to taste

Maple glazed vegetables:

• 450 g Brussel sprouts
• 3 carrots
• 1/4 cup butter
• 1/2 cup broth
• 2 tbsp maple syrup
• Salt & pepper to taste

Rice:

• 2 cups wild rice
• 3 3/4 cup chicken broth
• 2 tbsp butter
• Salt & pepper to taste

• 1/2 cup La Bomba Italiano Sauce (you can also sue Calabrian chili pesto, hot antipasto spread)
• 1 - 1 1/2 cups shredded mozzarella
• 1 cup chopped marinated artichokes
• 1/2 cup grated pecorino romano

Instructions

For rice:

1. Rinse rice under cold water in a bowl until water runs semi-clear.
2. Add rice and broth to a rice cooker along with 1 tsp salt. We're doing this first so the rice gets a head start!

For chicken:

1. Butterfly the chicken and season on both sides with salt & pepper.
2. Heat a large pan on medium-high heat and add olive oil and butter. Sear the chicken for about 3-4 minutes on both sides. Remove the chicken and add wine to deglaze.
3. Let the wine cook out for about 2-3 minutes then add broth and bring to a simmer on low heat.
4. Add the chicken back, cover and let simmer for about 15-20 minutes while you prep the rest of the ingredients.
5. When ready to assemble the chicken, turn your oven to the broil setting.
6. Place the chicken on a foil-lined baking sheet and top with a spoonful of the la bomba sauce and spread it out. Add artichokes and sprinkle with cheeses and broil in the oven for 5 minutes or until the cheese is bubbly and remove.

For pesto:

1. In a small food processor, add cheese, nuts and garlic and blitz until it is a fine crumb. Add basil and lemon juice and pulse until incorporated.
2. Slowly add in olive oil until it is your desired consistency.
3. Season to taste with salt & pepper and set aside.

For maple glazed vegetables:

1. Peel and slice carrots into desired size. Trim the stems off the brussel sprouts and slice them in half.
2. Add the carrots to a pan with butter and olive oil on medium heat and allow to sauté for 5-7 minutes.
3. Make room in the pan and add the brussel sprouts. Sauté all together for another 5 minutes, seasoning with salt & pepper.
4. Add broth and cook until the liquid has evaporated (5 minutes.)
5. Add maple syrup, and any additional salt and sauté for another 2 minutes. Taste for doneness and remove.

Recommended Products

Aroma Housewares 6-Cup Rice & Grain Cooker

Hybrid Nonstick 14-Inch Frying Pan with Steel Lid

KitchenAid KFC3516IC 3.5 Cup Mini Food Processor

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Chicken, Pesto, Rice

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