- ½ cup Neitral oil
- 1 ½ lbs Chicken breast, boneless, skinless, cut in half horizontally
- 4 large Yellow onion, chopped
- ½ cup Lemon juice
- ½ cup Cider vinegar
- 1 Bay leaf
- 4 cloves Garlic, minced
- 2 tbsp Dijon mustard
- ½ tsp Cayenne powder
- ½ tsp Black pepper, freshly ground
- 1 tsp Salt
- 1 ¾ cups Water
- 1 cup Basmati rice
- 1 tsp Salt
- 2 tbsp Neutral oil
- For garnish Parsley, chopped
- In a large container or zip-lock bag, combine neutral oil, chicken, onions, lemon juice, cider vinegar, bay leaf, garlic, Dijon mustard, cayenne, black pepper and salt. Marinate for at least 3 hours and up to 12 hours.
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
- Remove chicken from marinade, reserving marinade. In a large skillet, heat neutral oil over medium-high. Add chicken and saute for two minutes per side. Transfer to a plate and set aside.
- Use a slotted spoon to scoop the onions out of the marinade and add to the same hot skillet. Cook until they are soft and starting to caramelize, about 5 minutes. Add remaining marinade and bring to a boil. Reduce heat and allow to simmer for about 10 minutes.
- Return the chicken and drippings to the sauce. Cover and simmer until chicken reaches an internal temperature of 75°C / 165°F, about another 10 minutes.
- Using a fork, fluff the rice. Serve chicken over rice.
- Alternatively, you can use chicken thighs but cooking time will differ
- Alternatively, you can serve chicken with fried plantain or sauteed spinach or kale
- If you prefer, garnish chicken with chopped green olives