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Chipotle Blackberry BBQ Chicken & Mediterranean Brown Rice Salad (Cooking With Carolyn)

Ingredients
For the sauce
  Extra virgin olive oil 2 Tablespoon
  Red onion/Shallot 2 Tablespoon, finely chopped
  Garlic 2 Clove (10 gm), mince
  Chipotle pepper in adobo sauce 1 , chop (use 2 peppers if want it spicy)
  Blackberry jam 3⁄4 Cup (12 tbs) (Seedless)
  Tomato paste 2 Tablespoon
  Honey 1 Tablespoon
  Apple cider vinegar 2 Tablespoon
  Kosher salt 1 Teaspoon
  Ground cumin 1 Teaspoon
  Coriander 1⁄2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
For the chicken breast
  Chicken breast boneless skinless 4 , halves (butterflied in halves)
  Olive oil 1 Tablespoon
  All purpose seasoning 2 Teaspoon (Grand diamond seasoning)
For mediterranean brown rice salad
  Basmati brown rice 1 Cup (16 tbs), cooked, drained
  Low sodium chicken broth/Water 1 1⁄2 Cup (24 tbs)
  Extra virgin olive oil 1 Tablespoon
  Kosher salt 1 Pinch
  English cucumber 1⁄2 Small, chop
  Cherry tomatoes 1⁄2 Cup (8 tbs), chop
  Red onion 1⁄2 Small, chop
  Fresh italian parsley 3 Tablespoon
  Fresh mint 3 Tablespoon
  Fresh basil 3 Tablespoon
  Kalamata olives 1⁄4 Cup (4 tbs), halves (Optional)
  Greek feta cheese 1⁄2 Cup (8 tbs), cubed (Optional)
  All purpose seasoning To Taste (Grand Diamond)
For the dressing
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Kosher salt To Taste
  Black pepper 1⁄2 Teaspoon
Directions

FOR THE CHIPOTLE BLACKBERRY BBQ CHICKEN

GETTING READY
1. Finely chop the shallots and mince the garlic, keep it aside.
2. Cut the chicken breast in halves.

MAKING
3. In a sauce pan heat the olive oil and sauté the onions until soft.
4. Add garlic and sauté for 1-2 minutes.
5. Add the chipotle pepper, blackberry jam, tomato paste, honey, salt, cumin, coriander lastly the apple cider vinegar and water.
6. Stir all the ingredients well until all combined.
7. Reduce the heat to medium and let it simmer for 15-20 minutes or until the sauce thickens.
8. In the meantime heat up the grill pan or a skillet, season the chicken with grand diamond seasoning and olive oil.
9. Cook the chicken breast on each side for 6 to 7 minutes over medium-high heat.
10. Once done remove and let the chicken rest on a plate for 5 minutes.
11. Once the sauce is ready brush the desired amount onto the chicken breast.

SERVING
12. Serve the chipotle blackberry bbq chicken along with Mediterranean brown rice salad on the side.

FOR THE MEDITERRANEAN BROWN RICE SALAD

GETTING READY
1. Chop the English cucumber, fresh tomatoes, red onion, fresh Italian parsley, mint, fresh basil and keep it aside separately.
2. Slice the kalamata olives in halves, keep it aside.
3. Cube the feta cheese, optional, keep it aside until needed.

MAKING
4. Rinse the rice 1-2 times until the water is clear, remove the starch and drain the water.
5. In a saucepan combine the rice, chicken broth, 1 tablespoon of olive oil and salt.
6. Over medium heat bring it to a boil uncovered; allow the broth to boil just until it is at the level of the rice.
7. Reduce the heat to low, cover it with a lid and cook the rice for 20 minutes.
8. Once the rice is cooked, remove from heat and fluff it up with a fork and allow it to cool.
9. Once the rice has cooled add the cherry tomatoes, cucumbers, red onion, parsley, mint, basil, olives, and cheese.
10. Taste the dish before you add the seasoning mix or salt because the olives and feta cheese contain some amount of salt in them.
11. Add the grand diamond all-purpose seasoning. Stir well.
12. In a small bowl, combine and whisk the lemon juice, olive oil, salt and pepper.
13. Add the dressing to the rice salad and stir.

SERVING
14. Serve the Mediterranean brown rice salad along with chipotle bbq chicken.
15. Serve cold or at room temperature as well.

Things You Will Need
Grill pan / skillet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Restriction: 
High Protein
Preparation Time: 
50 Minutes
Cook Time: 
60 Minutes
Ready In: 
110 Minutes
Servings: 
4

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