Pacific Rim Aromatic Rice Recipes

PACIFIC RIM CHICKEN WITH WILD WEST SAUCE

Steps:

• In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
• Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
• Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
• For Sauce:.
• In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
• Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

AROMATIC MEXICAN RICE

Steps:

• Rough chop tomatoes, onion & peeled garlic.
• In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both.
• In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes.
• Add the diced carrots and saute for 2 minutes.
• Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier.
• Add the chicken broth, salt, jalapenos, parsley & bring to a boil.
• Cover, reduce heat to simmer and cook for 15 minutes.
• Open pot and scatter peas on top. Recover and let sit for 5 minutes.
• Fluff with fork and serve.
• Discard jalapenos or use to decorate the dish.

LION'S HEAD STEW

Steps:

• In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.
• In large, deep skillet, heat 1-inch oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.
• In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
• In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth and pepper flakes. Bring to simmer.
• Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly.
• If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables.