Chabé Cast Iron Chicken
Ingredients
Chabé Sweet + Spicy Marinade
- 10 cloves Fresh Garlic, minced
- 4 Tablespoons Fresh Ginger, minced
- 1/2 cup Honey
- 5-6 Tablespoons Chabé
- 4 Tablespoons Rice Wine Vinegar
- 6 Tablespoons Soy Sauce
- 2 Tablespoons Sesame oil
- 1½ Tablespoons Fresh Lime Juice
- 6 Boneless Chicken Breasts or Thighs
- 1½ cups Basmati Rice
- 1 teaspoon Kosher Salt
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- ½ White Onion
Garnish
- Sliced Green Onions
- Sesame Seeds
- Avocado
- Lime Wedges
Instructions
- In a medium bowl combine ginger, garlic, honey, Chabé, rice wine vinegar, soy sauce, sesame oil and fresh lime. Whisk together until all ingredients are well incorporated. Reserve ⅓ cup of the marinade and set aside.
- Place your prepared chicken into a large ziplock bag and pour the marinade over it. Seal the bag and place the meat in the refrigerator. Marinate the chicken for at least 45 minutes, and up to 3 hours.
- While the chicken is marinating, cook your rice, slice your vegetables, and prepare your garnish.
- When the chicken is ready, heat a tablespoon of peanut oil in a large cast iron skillet over medium heat.
- Cook the chicken on both sides until cooked through. The chicken should be golden and even a little charred. Transfer the chicken to a large platter and tent with aluminum foil.
- Using the same skillet cook your onions until they begin to soften, then add your peppers, and salt and pepper to taste. Cook 2-3 minutes more. Remove the peppers and onions from the skillet and set aside.
- Finally add your reserved marinade to the pan and simmer until slightly thickened. Pour into a small ramekin to serve alongside the chicken.
- Prepare Chabé Cast Iron Chicken bowls by placing some of your rice in the bottom of the bowl. Top with peppers and onions and one chicken breast sliced. Garnish with sesame seeds, green onions, avocado, and a squeeze of lime.
