Chicken Breast with Wild Garlic on Pecorino Rice
Chicken Budget Recipes Meat Dishes Gluten-Free Recipes Rice
I had a tray of chicken breast fillets in the freezer. I kept putting off taking it out because I had more colorful cravings, and chicken breast doesn't really fit into that category. I like chicken breast, I add it often to my menu, but the truth is it needs help in the flavor department. The beautiful wild garlic I found at the market inspired me. I thought it was capable of transforming the well-behaved chicken breast into a wild one. I also made it a bit spicy.
Ingredients
Pan-Fried Chicken with Wild Garlic
500g chicken breast
1 bunch wild garlic (approx. 35g)
1/2 teaspoon hot pepper paste
3 tablespoons olive oil
salt, black pepper, chili flakes
Pecorino Rice
1 portion oven-baked rice
25g pecorino (Parmesan or other hard cheese)
black pepper
Servings: 4
Calories: 520 cal/serving (275 cal chicken + 245 cal rice)
How to prepare chicken breast with wild garlic on pecorino rice
- Cut the chicken breast into thick strips about one and a half fingers wide (approx. 2cm). Pat dry with paper towels, then sprinkle generously with salt, freshly ground black pepper and chili flakes. Drizzle with some of the oil and massage it in. They can be left at room temperature for 30 minutes.
- Prepare the oven-baked rice following the recipe here. This time I used regular long-grain rice, not basmati, and it turned out just as well.
- Heat a wide cast iron or non-stick pan (about 25cm) and fry the chicken strips on all sides (about 2 minutes per side), they will brown nicely. Even if they're not cooked through to the center now it's ok, they'll return to the pan later. Fry the strips in batches so they're not crowded. Remove the chicken to a bowl.
- Add the remaining oil and hot pepper paste to the pan. Stir quickly until the paste dissolves in the oil, then add the finely chopped wild garlic. Stir and saute for 2 minutes. Sprinkle with a little salt.
- Add the chicken strips back to the pan and stir to coat with the wild garlic. Put the lid on and leave for 2 minutes. Stir again, put the lid back on and leave for another 1 minute.
- When the rice is done, fluff it with a fork, adding the finely grated pecorino and grinding black pepper.
- Spread the rice on a platter, arrange the chicken strips on top and pour the sauce from the pan over them. If desired, sprinkle more pecorino on top. It's good even at room temperature or reheated. If you're careful not to overcook the chicken, it will remain succulent even after it cools and sits for a few hours.
