Sundari's Coconut Vinegar Chicken with Red Rice

Sundari's Coconut Vinegar Chicken with Red Rice

This recipe uses Medella Coconut Vinegar as part of the marinade. 🥥 It contains natural prebiotics, and does not give out a very sharp taste like other types of vinegar. Recipe down below:

What you'll need:

For the marinade

For everything else:

  • Red Rice, cooked separately with chicken broth.
  • Organic, antibiotic-free Chicken Breasts, 4 pcs
  • Ground Rosemary, to taste
  • Ground Oregano, to taste
  • Ground Parsley, to taste
  • Pepper, to taste
  • Medella Coconut Cooking Oil, 1-2 tbsp to sear chicken
  • Fresh Parsley leaves for garnish

What you'll need to do:

  1. Prepare the marinade in a large shallow bowl. 
  2. Pierce chicken breasts with a fork all over, and marinate for at least 30 minutes in the fridge, covered.
  3. Pre-heat your cast iron skillet for 5 minutes, then drizzle oil, just enough to cover the base of skillet.
  4. Meanwhile, pre-heat oven at 180°C.
  5. Arrange chicken pieces on the skillet, cook for about 8 mins on one side, then another, sprinkling the seasoning on both sides. 
  6. Flip chicken breasts and turn off the heat. 
  7. Baste chicken with the liquid on the base of the pan. Then carefully (remember your mittens), transfer the skillet into the oven.
  8. Bake for 15 mins at 170°C in fan mode. 
  9. Check if it is cooked through, bake a little longer if needed.
  10. Garnish with freshly-cut parsley leaves, serve with red rice.

vinegar chicken with rice-02.png

For more recipes, visit https://sundarinest.com/never-go-hangry or follow me on Instagram at @sundarijournal!

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