Park City Chicken Recipe

Name: Park City Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoon extra virgin olive oil (EVOO); 1 tablespoon butter; 1 large onion, 1/4 finely chopped, 3/4 thinly sliced; 2 cups quick-cooking brown rice; 3 cups chicken stock; 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces; 2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning; 4 cloves garlic, chopped; 1 red, yellow and orange bell pepper, seeded and thinly sliced; 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle; or substitute 1 1/2 tablespoons ground chipotle powder; 1 tablespoon ground cumin (a palmful); 2-3 tablespoons honey (2 healthy drizzles); 1/4-1/3 cup real maple syrup (eyeball it); 1 cup cashews

Servings: persons

3 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups quick-cooking brown rice
3 cups chicken stock
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning
4 cloves garlic, chopped
1 red, yellow and orange bell pepper, seeded and thinly sliced
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle; or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin (a palmful)
2-3 tablespoons honey (2 healthy drizzles)
1/4-1/3 cup real maple syrup (eyeball it)
1 cup cashews

1
In a medium pot over medium heat combine one tablespoon EVOO, about one turn of the pan, and one tablespoon butter. When the butter melts into EVOO, add in the chopped onion, cook for two minutes, then add the rice and cook for three minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes.
2
While the rice is cooking, make the chicken: heat a large skillet over high heat. Add the vegetable oil, about two turns of the pan, then the chicken. Season the chicken with the grill seasoning. Brown the chicken on both sides, then move the chicken off to one side of the pan.
3
Add the remaining thinly sliced onions, garlic and peppers. Cook for 2-3 minutes, then add the vegetables and meat together. Add the chipotle peppers and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. the cashew nuts.
4
Top the rice with the cashew chicken and serve. Enjoy!

1354

kcal

Calories

Fat

125

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoon extra virgin olive oil (EVOO), 1 tablespoon butter, 1 large onion, 1/4 finely chopped, 3/4 thinly sliced, 2 cups quick-cooking brown rice, and more.

Yes, Park City Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Park City Chicken

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