Chicken and Spicy Pickled Watermelon Rind Rice Bowls

Name: Chicken and Spicy Pickled Watermelon Rind Rice Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb cooked, boneless, skinless chicken breast (shredded or a rotisserie chicken is fine too - I used the refrigerated shortcuts); 3 cups cooked white rice (feel free to substitute brown rice); 1 fennel bulb (cut into sections); 3 cups watermelon rind; 1 tsp Kosher salt; 1 jalapeno (thinly sliced); 1 garlic clove (chopped); ½ cup unseasoned rice vinegar; ½ tbsp honey; 5 scallions (diced); 1 cup coarsely chopped parsley; ¼ cup unseasoned rice vinegar; 1 tbsp olive oil; 1 tbsp toasted sesame oil; 1 tbsp honey; ½ jalapeno

12 steps

Prep:10minCook:30min

Not only is this chicken rice bowl beautiful, but it tastes great! Ready in under 45 minutes, this is a recipe the whole family will enjoy.

Updated at: Wed, 16 Aug 2023 21:58:20 GMT

Nutrition balance score

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Ingredients

4 servings

1 lbboneless skinless chicken breast

cooked, shredded or a rotisserie chicken is fine too - I used the refrigerated shortcuts

3 cupswhite rice

cooked, feel free to substitute brown rice

1fennel bulb

cut into sections

Spicy Pickled Watermelon Rind

3 cupswatermelon rind

½ cuprice vinegar

unseasoned

½ Tbsphoney

Spicy Scallion Sauce

5scallions

diced

1 cupparsley

coarsely chopped

¼ cupunseasoned rice vinegar

1 Tbspolive oil

1 Tbsptoasted sesame oil

1 Tbsphoney

0.5jalapeno

Instructions

Step 1

Preheat oven to 400°F.

Step 2

Using a large knife, cut off the fennel fronds. Then cut off the root end of the fennel. Remove any tough outer layers, cut into sections, and place on a baking sheet.

Step 3

Spray with olive oil spray and season with salt and pepper.

Step 4

Bake for 30 minutes or until it starts to brown.

Spicy Pickled Watermelon Rind

Step 5

Toss rind and a large pinch of salt in a medium bowl. Let sit at room temperature, tossing every 5 minutes or so, until rind releases some liquid and begin to soften, about 15 minutes.

Step 6

Whisk jalapeno, garlic, vinegar, honey, and a large pinch of salt in an airtight container large enough to contain the watermelon rind.

Step 7

Using a slotted spoon, transfer the watermelon rind to the bowl with the vinegar mixture. Stir to coat. You can also store in a mason jar. Refrigerate until ready to use.

Spicy Scallion Sauce

Step 8

Place the scallions, parsley, vinegar, olive oil, sesame oil, half of jalapeno and honey in a food processor/blender until smooth.

Step 9

Add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; jalapenos range in spiciness. Add more if desired.

Rice Bowls

Step 10

Place the cooked rice in your favorite bowl and top with roasted fennel, chicken, spicy pickled watermelon rind and the scallion sauce.

Notes

Step 11

The Spicy Scallion Sauce can be made 3 days ahead. Just store in an airtight container in the refrigerator until ready to use. Stir before serving.

Step 12

The Spicy Pickled Watermelon Rind can be made a week in advance, just store in an airtight container in the refrigerator. Store any leftovers in the refrigerator as well.

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