Grilled Chicken With Mango Salsa And Paella Rice Recipe

INGREDIENTS:

For the chicken

• 4 boneless and skinless chicken breast
• 2 Tablespoons olive oil
• 3 Tablespoons Old Bay Seasoning
• Fresh pepper to taste
• Juice of 1 lemon

For the Paella rice

• Pinch saffron
• 1 Tablespoon olive oil
• ½ red onion, diced
• 2 cloves garlic, minced
• 1 cup brown rice
• 1 cup Rotel tomatoes
• 1½ cup water
• pinch of salt
• ½ cup frozen peas

INSTRUCTIONS:

1. In a ziplock bag, combine chicken breast, olive oil, Old Bay Seasoning, pepper and olive oil. Marinated in refrigerator for 30 minutes.
2. Preheat the grill on medium high and grill the chicken 5-6 minutes per side or until no longer pink in the middle.
3. Rice
4. For the rice, let the saffron soak in a little hot water for few minutes. In a saucepan, heat 1 Tablespoon olive oil over medium high heat. Add onion and garlic and cook 2 minutes. Stir in the rice, saffron, Rotel tomatoes, water, salt and peas. Bring to boil and reduce heat. Simmer 30 minutes or until all the liquid has been absorbed and the rice is tender.
5. Remove from the heat and fluff the rice before serving.
6. Notes: Slice your chicken breast , serve on rice and top with salsa

Source: Citron Limette

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