Crunchy Macadamia Nut Chicken over Tropical Fruit Paella

Name: Crunchy Macadamia Nut Chicken over Tropical Fruit Paella
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 59 milliliters canola oil; 473 milliliters chicken stock; 1 teaspoon dried thyme; 2 Tbsps flour; 1 Tbsp garlic, chopped; 2 Tbsps ginger, peeled and chopped; 2 Tbsps green onions, chopped, white parts only; 237 milliliters jasmine rice; 1 teaspoon kosher salt; 1 lemongrass, stalk pounded; 177 milliliters macadamia nuts; 1 mango, pitted, peeled and diced; 237 milliliters mango chutney; 118 milliliters mayonnaise (I use Hellmans); 59 milliliters olive oil, divided; 1 onion, diced; 1 papaya, seeded, peeled and diced; 2 Tbsps grated parmesan cheese; 1 smalls pineapple, peeled and diced (you could use canned and then dice); 118 milliliters pineapple, diced (again, you could use canned and then dice); 237 milliliters quick-cooking rolled oats; 1 large red bell pepper, seeded and diced; 4 servings salt & freshly ground black pepper, to taste; 680 grams boneless skinless chicken breast halves (about each); 118 milliliters unsalted butter, melted (depending on the size of your chicken breasts, you may need more. This amount was enough for us); 118 milliliters water chestnut, chopped

The recipe Crunchy Macadami It works well as a pricey main course.

Instructions

Tropical Fruit Paella:.

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Tropical Fruit

Put the rice in a sieve and rinse under cold running water until the water runs clear.

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Water

Rice

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Sieve

Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add onion and sautee for about 3 minutes, until soft.

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Onion

Add the rice, lemongrass and salt and stir well.

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Lemon Grass

Rice

Salt

Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed.

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Stock

Rice

Remove and discard the lemongrass.Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat.

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Lemon Grass

Cooking Oil

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Frying Pan

Add the ginger and garlic and sautee for 4 to 5 minutes.

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Garlic

Ginger

Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through.

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Water Chestnuts

Bell Pepper

Green Onions

Fruit

Add this mixture to the rice and toss to combine. Keep warm until serving time.Pineapple Chutney Dipping Sauce:.

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Chutney

Pineapple

Rice

Combine all of the ingredients in a bowl and mix well. Set aside.Chicken:.

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Whole Chicken

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Bowl

Put the rolled oats in a food processor and pulse until finely chopped.

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Rolled Oats

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Food Processor

Transfer to a bowl.

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Bowl

Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together.

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Macadamia Nuts

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Food Processor

Add the nuts to the oatmeal and mix well.

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Oatmeal

Nuts

Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.In a large skillet, heat the canola oil over medium-high heat.

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Chicken Breast

Parmesan

Salt And Pepper

Canola Oil

Butter

All Purpose Flour

Thyme

Oats

Dip

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Frying Pan

Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through.

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Chicken Breast

Transfer to paper towels to drain.To

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Paper Towels

Serve:.Put a spoonful of the paella in the center of each plate and top with a chicken breast.

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Chicken Breast

Serve with the dipping sauce alongside.

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Dipping Sauce

Equipment

Ingredients

Servings:

59milliliters

canola oil 473milliliters

chicken stock 1teaspoon

dried thyme 2Tbsps

flour 1Tbsp

garlic, chopped 2Tbsps

ginger, peeled and chopped 2Tbsps

green onions, chopped, white parts only 237milliliters

jasmine rice 1teaspoon

kosher salt 1

lemongrass, stalk pounded 177milliliters

macadamia nuts 1

mango, pitted, peeled and diced 237milliliters

mango chutney 118milliliters

mayonnaise (I use Hellmans)59milliliters

olive oil, divided 1

onion, diced 1

papaya, seeded, peeled and diced 2Tbsps

grated parmesan cheese 1smalls

pineapple, peeled and diced (you could use canned and then dice)118milliliters

pineapple, diced (again, you could use canned and then dice)237milliliters

quick-cooking rolled oats 1large

red bell pepper, seeded and diced 4servings

salt & freshly ground black pepper, to taste 680grams

boneless skinless chicken breast halves (about each)118milliliters

unsalted butter, melted (depending on the size of your chicken breasts, you may need more. This amount was enough for us)118milliliters

water chestnut, chopped

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Rabble Tempranillo. It has 4.1 out of 5 stars and a bottle costs about 23 dollars.