I love raspberries. I love chicken. And I'm learning to love brown rice. So this recipe should be a hit, right?
1 cup fresh raspberries
3/4 cups hoisin sauce (Found in the Chinese cooking section - I only used 1/4 cup to decrease the amount of sodium)
5 tbsp. rice vinegar, divided (Also found in the Chinese cooking section)
1 large clove garlic (I didn't mince mine...yucky mistake...mince before adding)
1 slice orange peel zest (I forgot this, but it sounds like great flavor!)
1tbsp. fresh ginger, chopped
1/8 tsp. black pepper
1 pinch cayenne pepper
1 1/2 lbs. boneless skinless chicken breasts (Stay tuned for my chicken mistake...)
2 1/2 cups water
1 cup brown rice
1/3 cup green onions (scallions), thinly sliced (I forgot these as well, but they'd be delicious)
P.S. I made a mistake and accidentally bought split chicken breasts with ribs attached...time consuming to pick out all the bones, but it still tasted good. Also the linked recipe says to BBQ the chicken, but I baked mine according to the directions on the chicken package and it was still great!
1. Combine raspberries, hoisin sauce, 3 (of the 5) tbsp. rice vinegar, garlic, orange zest, ginger, pepper, and cayenne pepper in blender or food processer. Blend until smooth (about 1 minute). Set aside 1/4 cup for dipping sauce.
2. Use the rest of the marinade to cover the thawed chicken in a medium bowl. Coat chicken evenly, cover the bowl, and refrigerate for at least 2 hours, no more than 24 hours.
3. Place chicken in baking dish and bake according to directions on package of chicken.
4. Combine water and rice in medium saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook rice for 40 to 50 minutes, or until most of the water has been absorbed. Sprinkle remaining 2 tbsp. of rice vinegar and green onions over rice and stir thoroughly.
Not the simplest or quickest recipe ever, but it sure was tasty! I served the chicken over the rice, as pictured above, but I think a green veggie (maybe asparagus) would taste great with it as well! All in all, I'd give this recipe a B, just for personal preference.