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October 23, 2013

The Tasty Table - Pan Seared Tropical Marinade Chicken w/ Saffron Rice Pilaf and Roasted Vegetables

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Produced by: Rick Potrikus
Original Air Date: October 23, 2013

We're starting a new feature on Dimensions. Once a month, we’ll be joined by Chef Walter Wright, from the Center for Culinary Arts at the Keiser University campus here in Tallahassee. He'll be bringing us some great recipes, nutrition information and kitchen tips to help bring out the Master Chef in all of us.

In the premiere of The Tasty Table, Chef Wright will show us a great dish with a bit of a summer flair: a succulent breast of chicken, seasoned with the perfect mix of tropical fruits and juices. It can be served with a quick and easy roasted vegetable medley side dish and saffron rice.

View this recipe on allrecipes.com.

Recipe

Pan Seared Tropical Marinade Chicken w/ Saffron Rice Pilaf and Roasted Vegetables

Ingredients

  • 4 washed chicken breast or leg quarters
  • 3/4 cup diced pineapple
  • 1 cup fresh ripe mango
  • 3/4 cup fresh ripe papaya
  • 3 oz fresh squeezed lemon juice
  • 16 oz fresh squeezed orange juice
  • 4 sprigs fresh thyme (leaves only)
  • 4 cloves fresh minced garlic
  • 1 oz fresh chopped shallot
  • salt and pepper to taste
  • 1 oz cooking oil
  • 2 yellow squash, washed
  • 2 green zucchini, washed
  • 1 red onion, peeled and sliced 1/4 inch thick
  • olive oil
  • 5 cloves fresh garlic coarsely chopped
  • salt and pepper to taste

Directions

  1. Take a resealable bag or plastic container and place inside the chicken, 1/4 cup pineapple, 1/4 mango, 1/4 cup papaya, 2 oz lemon juice, 8 oz orange juice, 4 sprigs thyme, 3 cloves of minced garlic, and 1/2 oz minced shallot.
  2. Let this marinate in the refrigerator for at least 4 hours but not more than 30 hours.
  3. Remove chicken from bag and discard the remaining liquid and other seasonings.
  4. Season the chicken on both sides of the meat with salt and pepper. Use as much as desired.
  5. In a hot, non-stick pan place 1 oz of oil and wait for 30 seconds before adding the chicken. Place chicken in the pan and begin to cook. You are looking for a golden brown color but if it begins to over-brown then turn down your heat or finish cooking in the oven.
  6. Once the chicken has reached an internal temperature of 165 degrees, let the chicken rest for 3-5 minutes before slicing/serving.
  7. For roasted vegetables: You may use any of your favorite vegetables for this dish. I have chosen mine which are posted above. After washing all vegetables, you'll want to cut the vegetables to a size that you're comfortable with. For example, I cut my vegetables into 1 inch cubes except for the onion. Toss the cut vegetables in olive oil and garlic and then season with salt and pepper. Place on a sheet pan and bake at 350 degrees until the vegetables are tender with a light char around the edges.

 

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