Cooking Instructions
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Step 1
Finely chop the
Garlic (3 cloves)
and set aside.
Step 2
Finely dice one of the
Shallots (2)
and set aside.
Step 3
Slice the remaining shallot into quarter inch slices, and place in a large bowl.
Step 4
Core
Roma Tomato (1)
and cut it into one inch diced pieces, and place in the large bowl with the shallot.
Step 5
Pit, peel, and cut the
Avocado (1)
into one-inch diced pieces, and place in the large bowl.
Step 6
Cut the remaining
Roma Tomato (1)
lengthwise into four wedges. Scoop out the seeds and discard. Slice the tomato into half inch diced pieces, and set aside.
Step 7
Remove leaves from
Fresh Cilantro (15 g)
and discard stems. Roughly chop the leaves and set aside.
Step 8
Juice
Limes (2)
into a small bowl.
Step 9
In a small bowl, soak the
Saffron Threads (as needed)
in a half cup of warm water.
Step 10
Pat dry the
Chicken Breasts (2)
with paper towels.
Step 11
Place the chicken breast in between two pieces of plastic wrap. Pound and evenly flatten the chicken with a meat mallet, then place in a medium bowl.
Step 12
Add three quarters of the chopped garlic,
Extra-Virgin Olive Oil (30 mL)
,
Salt (6 g)
, and three quarters of the lime juice to the bowl. Mix until well coated. Cover and refrigerate for ten minutes.
Step 13
In a small bowl, combine the
Chicken Base (1 pckg)
,
Salt (2 g)
, and
Water (300 mL)
. Mix until well combined.
Step 14
In a medium saucepan over medium high heat, add
Extra-Virgin Olive Oil (15 mL)
. Add the diced shallot, diced half inch tomato, and cook for one minute.
Step 15
Add the rice and cook for one minute, stirring occasionally.
Step 16
Add the soaked saffron and its liquid, half of the white
White Cooking Wine (60 mL)
, and chicken broth.
Step 18
Cover, and cook for fifteen minutes.
Step 19
Turn off heat, fold in the cilantro, and keep warm.
Step 20
Add
Extra-Virgin Olive Oil (15 mL)
to a medium saute pan over medium heat. When the oil is hot, add the chicken breast and cook for three minutes on each side or until cooked through.
Step 21
Remove chicken from pan and keep warm.
Step 22
Add the remaining marinade and the white
White Cooking Wine (60 mL)
and cook for two minutes until slightly reduced.
Step 23
Add the
Arugula (55 g)
to the large bowl with the roma tomatoes, avocado, and shallots.
Step 24
Add
Salt (2 g)
,
Extra-Virgin Olive Oil (15 mL)
, and the remaining lime juice. Gently mix until well combined.
Step 25
In the center of two plates evenly distribute the rice. Top with chicken breast. Spoon sauce over the chicken. Top with arugula salad.
Step 26
Serve with
Jasmine Rice (140 g)
and enjoy!
