Chicken Breasts with Plum Salsa and Basmati Rice
Description
For this recipe, chicken breasts are seasoned with rosemary, pan-fried, then served over basmati rice with a sweet and spicy plum and habanero salsa.
Ingredients
•
3/4 pound plums, pitted and chopped
•
1/2 medium red onion, minced
•
3 habanero peppers, seeded and minced
•
3 tablespoons minced fresh cilantro
•
1 teaspoon sugar
•
1 1/2 cups water
•
1 cup uncooked basmati rice, rinsed and drained
•
3/4 pound boneless, skinless chicken breasts
•
2 teaspoons fresh rosemary, minced
•
salt and pepper to taste
•
2 teaspoons vegetable oil
Directions
1
Combine plums, onion, habaneros, cilantro, and sugar in a bowl. Cover the bowl with plastic wrap; refrigerate salsa about 30 minutes.
2
Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes. Cool slightly; fluff with a fork.
3
Meanwhile, season chicken with fresh rosemary, salt, and black pepper.
4
Heat oil in a large skillet over medium-high heat. Add chicken breasts; brown about 1 minute per side. Reduce heat to medium; cook about 5 minutes more per side. Serve chicken over rice with plum salsa.