Careme

Instructions

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1. 1.

   Prepare the vegetables: slice 1 green bell pepper into thin strips, thinly slice 8 ounces Walla Walla sweet onion, and mince 2 garlic cloves.

2. 2.

   Pat 1 pound chicken breast fillets dry and slice them across the grain into 1/2-inch strips. Toss the chicken with:

   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon smoked paprika

   Let the seasoned chicken stand for 10 minutes while starting the rice.

3. 3.

   Combine 1/2 cup long-grain rice, 1 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove it from the heat and let it stand, covered, for 5 minutes before fluffing.

4. 4.

   Make the mojo mixture by zesting 1 lime and then squeezing 2 tablespoons juice from it. Stir the zest and juice together with 1 tablespoon red wine vinegar, 2 tablespoons water, and the prepared garlic.

5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in one layer and sauté for 5 to 7 minutes, turning occasionally, until browned and its thickest pieces reach 165°F. Transfer the chicken to a clean plate.

6. 6.

   Add 1/2 tablespoon olive oil to the same skillet. Add the prepared green pepper and Walla Walla onion, season with 1/4 teaspoon kosher salt, and sauté for 5 to 6 minutes until crisp-tender and lightly browned.

7. 7.

   Pour the mojo mixture over the vegetables and simmer for 1 minute, scraping up the browned bits. Return the cooked chicken and any accumulated juices to the skillet; toss and cook for 1 to 2 minutes, until glazed and hot.

8. 8.

   Divide the fluffed rice between two shallow bowls. Plate the mojo chicken, green pepper, and onion over the rice and spoon the skillet juices on top.