“Bonfires are funny, aren’t they? They make you remember all sorts of things.”
—Tifa Lockhart, FFVII
For the chicken:
- ¼ cup lime juice (about 1 or 2 limes)
- ¼ cup organic tamari soy sauce
- ½ tablespoon hot chili powder
- ½ tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1 tablespoon honey
- 6 garlic cloves, finely minced or pressed
- 4 skinless, boneless organic free-range chicken breasts
- ¼ cup white wine
For the rice:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 10½ oz. long-grain brown rice, jasmine or basmati (about 1½ cups)
- 8 oz. raw tomatoes, washed and chopped
- 1 carrot, scrubbed and chopped (about ½ cup)
- ¼ yellow onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 tablespoon sea salt
- 4 cups chicken broth
Mix together lime juice, soy sauce, cumin, coriander, chili powder, olive oil, honey, and garlic in a shallow baking pan, stirring thoroughly. Lay the chicken breasts in, breast-side up, then flip to breast-side down. Cover and refrigerate for an hour, turning the breasts over halfway through.
While the chicken is marinating, heat the butter and oil over medium-high heat in a heavy-bottomed soup pot or Dutch oven. Add the rice and saute until it starts to turn golden, about 2 minutes. Add tomatoes, carrot, onion, garlic, and salt. Stir and continue cooking for about 10 more minutes, until onions are translucent.
Slowly pour in broth, bringing to a simmer. Continue cooking until all the broth has been absorbed. Lower heat to very low and cover for 5 minutes. Remove from heat and set aside for 15 minutes.
While the rice is cooking, preheat the oven to 375 degrees. Turn the chicken breasts to breast-side down and pour the white wine over them. Bake for 20-30 minutes, flipping the breasts after about 10 or 15 minutes. Check that the internal temperature has reached at least 160 degrees.
Arrange 4 plates. Put a half-cup scoop of rice on each plate and pat it down to make a nest for the chicken. (You’ll have rice left over; save it to serve at another meal with Ifrit’s Adobo-Achiote Chicken.) Place each breast on a plate and top with the pan juices. Serves 4.