Chicken Kitchen Chop Chop

Name: Chicken Kitchen Chop Chop
Cuisine: American
Ingredients: 1 whole bone-in chicken breast, skin on (about 1 1/2 pounds); 3 tablespoons extra virgin olive oil (enough to coat the chicken); Salt and freshly ground pepper to taste; 1 cup yellow rice; 2 1/4 cups low-sodium chicken stock; 2 plum tomatoes, seeded and diced; 4 ounces romaine or iceberg lettuce, shredded (about 2 cups); 1/4 cup diced red onion; 1/2 cup shredded cheddar cheese (optional); 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon curry powder; 1 tablespoon olive oil; 1 garlic clove, finely chopped; Salt and freshly ground black pepper to taste

7 steps

Updated at: Thu, 22 Aug 2024 22:37:56 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per recipe

Calories2795.5 kcal (140%)

Total Fat167.5 g (239%)

Carbs152.6 g (59%)

Sugars12.2 g (14%)

Protein160.7 g (321%)

Sodium3890.1 mg (195%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1chicken breast

whole bone-in, skin on

3 tablespoonsextra virgin olive oil

enough to coat the chicken

salt

to taste

freshly ground pepper

to taste

1 cupyellow rice

2 ¼ cupslow-sodium chicken stock

2plum tomatoes

seeded and diced

4 ouncesromaine lettuce

or iceberg, shredded

¼ cupred onion

diced

½ cupshredded cheddar cheese

optional

¼ cupmayonnaise

1 tablespoondijon mustard

1 tablespooncurry powder

1 tablespoonolive oil

freshly ground black pepper

to taste

Instructions

Step 1

Preheat the oven to 350ºF.

Step 2

Place the chicken breasts skin-side up on a baking sheet. Coat with the olive oil and season both sides with salt and pepper. Place in the middle rack of the oven and bake for about 35 minutes or until cooked through. Allow the chicken to rest for about 10 minutes.

Step 3

Meanwhile, in a heavy-bottom saucepan with a tight-fitting lid, heat the chicken broth over medium-high heat until it comes to a boil. Add the rice, stirring for the first minute, then cover and reduce to a low simmer. Cook until rice is plumped and soft, about 20 minutes.

Step 4

While the rice is cooking, make the curry mustard sauce. Combine the mayonnaise, mustard, curry powder, olive oil, garlic, salt, and pepper in a bowl. Add a little water to thin it out if necessary.

Step 5

When the chicken is ready to handle, peel off the skin and remove the meat from the bone. Discard the skin and bone and chop the chicken into chunks.

Step 6

Pour the rice onto a large platter. Top with the tomatoes, lettuce, and onions, and place the chicken on top. If you are using cheddar cheese, put it on top of the hot chicken so the cheese melts a bit.

Step 7

Pour the sauce over the dish. Serve hot.