Delicious. Only changes were I used brown basmati rice in place of white and black cherry all-fruit in place of cherry preserves. Served with suggested CL salad.
Chipotle Chicken with Coriander Rice
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- Calories: 419
- Fat: 8.2g
- Saturated fat: 1.5g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 1.1g
- Protein: 40g
- Carbohydrate: 44g
- Fiber: 1g
- Cholesterol: 109mg
- Iron: 3mg
- Sodium: 486mg
- Calcium: 38mg
- 3/4 cup uncooked long-grain white rice
- 1 tablespoon olive oil, divided
- 1/2 cup chopped onion
- 1 teaspoon coriander seeds
- 1/2 teaspoon kosher salt, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/4 cup cherry preserves
- 2 teaspoons chopped canned chipotle chiles in adobo sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1. Preheat oven to 450°.
- 2. Cook rice according to package directions, omitting salt and fat.
- 3. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and coriander; sauté 1 minute. Stir in rice and 1/4 teaspoon salt; sauté 1 1/2 minutes. Stir in parsley and lemon juice.
- 4. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side. Place chicken on a baking sheet. Bake at 450° for 5 minutes or until done. Return skillet to medium-high heat. Add stock; cook 1 minute, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, cherry preserves, and remaining ingredients; cook 3 minutes or until reduced to about 1/4 cup. Serve sauce with chicken and rice.
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