Spring Family Dinner (part 1)

This is a recipe adapted from Spicy Hawaiian Chicken Rice Bowl (Rumbi Copycat) found here myrecipemagic

The recipe Perfect Chicken is from therecipecrayonbox

I have made a few changes to the recipe to fit our taste. We made this dinner on Easter, March 31, 2013.

We try to have a special dinner for all holidays during the year and hope you will enjoy this recipe for any occasion.

Chicken

*5 Fresh Chicken Breasts

Mix rub together in small bowl:

*3/4 teaspoon Salt
*3/4 teaspoon Black Pepper
*3/4 teaspoon Garlic Powder
*3/4 teaspoon Onion Powder
*3/4 teaspoon Smoked Paprika

Rub and Searing

Rub on the mixed seasonings all sides of the chicken. Set aside while you prepare cast iron skillet/frying pan.

Put 2-3 tablespoons of olive oil in skillet/frying pan on stove and heat on medium heat, only heat until hot but not to hot you don’t want the oil to burn or splatter. Ouch!

I like to cook two breasts at a time 2 to 3 minutes on medium heat. The meat should come off easily from the bottom of skillet/frying pan when you turn them over. Cook the same on the other side of chicken breast. (Using a splatter guard helps from getting hot oil on you and keeps your kitchen clean from the oil.)

Place seared chicken in a cast iron pot/dutch oven or put on platter until you have seared all your chicken breasts.

After all meat is seared, deglaze the skillet/ frying pan with about a 1/2 cup water. (It will steam up so be careful.) Then pour the deglazed juice over seared chicken beasts.

Place the cast iron pot/Dutch oven in a pre-heated oven at 350*F for 25-40 minutes or cook until internal temperature is 165*F with meat thermometer.

Remove from the oven. Place chicken on a non-porous service to cool for 5 -10 minutes.

Cut breasts or shred depending on how you want to use the chicken in your recipe dish. I cut into chunks for the rice bowls.

Deglazing pan.

Cut chicken into chunks and add to stir-fry.

Chicken and Teriyaki Sauce Rice bowls

Teriyaki Sauce

*3/4 cup Sam Seal Teriyaki Sauce
*1 teaspoon Lite Soy Sauce
*1 teaspoon Chili Garlic Sauce (Asian section of grocery store)
*1 teaspoon Fresh Ginger
* pinch of Salt
*1 tablespoon Brown Sugar

Combine above ingredients in a small sauce pan on medium heat on the stove and bring to a boil. Remove from heat and serve over chicken, veggie rice bowl.

Add if needed:

*1 tablespoon cornstarch
*2 tablespoon cold water

To make sauce thicker.

Vegetables for Rice Bowls

* 1 1/2 cups Baby Carrots cut each carrot into four strips or julienne the carrots
* 1 1/2 cups Celery sliced and washed
* 1 1/2 cups Zucchini sliced
* 1 1/2 cups Broccoli Florets or head of Broccoli cut as desired

In a wok, I use my pan Wok on my gas stove on medium heat or if you have an electric fry pan you could use that too, follow the directions of your electric fry pan. (Add 1 to 2 Tbsp. of canola oil . (I used olive oil). Heat Wok just until hot and add carrots first, cook for 1 or 2 minutes then add broccoli and celery cook an additional 1 to 2 minutes. Then add zucchini , cook until they start to turn more transparent.

Add your previously cooked and cubed chicken to Wok with vegetables . Serve over rice, you can add sauce as a drizzle over vegetables and chicken or in individual rice bowls or add sauce all at once.

This is the finished Chicken and teriyaki sauce with veggies, now all we need is the rice.

This is supposed to be like Rumbi Rice but I’m just going to call it Coconut rice. I made it in a rice cooker but you could just follow the recipe found here myrecipemagic
Coconut Rice

In my rice cooker I used half water and half light coconut milk. If you are using your rice cooker use as directed on your rice cooker.

* 1 1/2 cups water
* 1 1/2 cups light coconut milk
* 1/2 tablespoon Sugar ( optional)
* 2 1/2 cups long grain rice (I like the short grain rice)

You could just make regular rice and just replace the light coconut milk with water for less calories, it would be just as good.

Cook as your rice cooker suggests. (Our rice cooker took 55 minutes to steam/cook.)