Pan-fried chicken breasts with plum salsa and basmati rice
Chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and chilli salsa. Pair with green beans and toasted pine nuts.
Ingredients
Serves: 2
- 350ml water
- 180g basmati rice, rinsed and drained
- 350g plums, stones removed and chopped
- 1/2 medium red onion, minced
- 3 habanero or Scotch bonnet chillies, seeded and minced
- 3 tablespoons minced fresh coriander
- 1 teaspoon sugar
- 350g boneless, skinless chicken breast fillets
- 2 teaspoons fresh rosemary, minced
- salt and pepper to taste
- 2 teaspoons vegetable oil
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- Place water in a medium saucepan, and stir in the rice. Bring to the boil. Cover, reduce heat and simmer 20 minutes. Remove from heat, cool slightly and fluff with a fork.
- In a medium bowl, mix until well combined the plums, onion, chillies, coriander and sugar. Cover, and refrigerate about 30 minutes.
- Meanwhile, season chicken with fresh rosemary, salt and pepper.
- Heat vegetable oil in a large frying pan over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.
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Reviews & ratings
Average global rating:
(19)
Reviews in English (16)
This was very tasty. I pretty much followed the recipe with one minor change. I pureed a little bit of the salsa and marinated the chicken in that overnite to infuse a little bit of the plum flavor. I wasn't able to find haberno peppers so I used jalapenos and used less. I think next time I'll use the full amount as it wasn't as hot as I was afraid it would be. I added a bit of chicken stock to the pan as I cooked the chicken too. I'll make this again. Yummy summery recipe. - 04 Jul 2005 (Review from Allrecipes US | Canada)
this ended up being too hot to enjoy, and i love hot food. next time i will have to either use a different kind of pepper or cut back on the peppers. - 18 Jul 2007 (Review from Allrecipes US | Canada)
Wow, what a delicious recipe! A warning for those who don't like spicy foods -- this one is HOT! I am from Arizona and enjoy spcy foods but the salsa, even with only two habaneros, had a lot of heat to it. I pureed half of the salsa and cooked it, hoping to mellow that hotness from the peppers, and it worked a little, but everyone agreed that the fresh salsa was much better. The salsa by itself is a keeper but on the chicken it really pops! Try this recipe, and maybe use a less spicy pepper (although it might spoil the festive color!) and you'll be surprised at how tasty the two flavors are together! - 12 Jul 2006 (Review from Allrecipes US | Canada)