Ingredients
Scale
- 3 - 4 bone-in, skinless chicken breast
- 2 cups of raw white rice - plus a dash of turmeric added to the water - cook the rice as directed
- Fresh jalapeno - grilled
- Fresh avocado - sliced
- Lemon slices
- Honey for drizzling
For the Rub:
- Heart of the celery - about 4 stalks with the leaves
- 4 cloves of garlic
- 1 tsp. of pepper corns
- 1 tsp. of salt
- 1 tsp. of turmeric
- 2 tsps. of dried oregano
- 1 tbs. of fresh lemon juice
- 1 tsp. of olive oil
Instructions
- Pace the peppercorns and the rest of the spices in a mortar and pestle an crush the seasonings.
- Remove the seasonings and place the garlic in the mortar and pestle and crush the garlic; add the garlic to the crushed seasonings.
- Add the celery with the leaves a few at a time and crush them in the mortal and pestle; then add to the seasonings.
- Add the lemon juice and the olive oil to the celery, garlic and seasonings and stir.
- Add this rub to the chicken breasts; cover and refrigerate for at least one hour or up to overnight.
- Preheat Oven 375 degrees F.
- Prepare the rice as directed with a dash of turmeric in the water to give the rice a nice golden color.
- Make a rack out of celery stalks for the chicken breasts and place the celery stalks in a large cast iron frying pan.
- Place the chicken breasts on the celery stalks and place in the oven.
- Bake for 50 – 60 minutes or until the internal temperature reaches 165 degrees F: and the juices run clear.
- Grill the jalapeno in a small cast iron frying pan until a nice char is reached on all sides.
- Serve the chicken over the rice with the sliced grilled jalapeno, sliced lemon, the sliced avocado and a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
