We’re thrilled to feature guest chef Caroline Artiss—renowned chef, author, and social media influencer with over 20 years of experience in the food industry. From launching her own YouTube cooking show to competing on BBC America’s Chef Race and filming her own series for Malaysian TV, Caroline brings a world of culinary expertise to this delicious recipe!
For the chicken:
Serves 2
Ingredients:
- 1 whole Pasture Project chicken
Method:
Roast the whole chicken in the oven for 40 minutes (35 for convection) or until a meat thermometer reads 165°F. Slice one chicken breast for this recipe, then refrigerate the rest to use in the next two recipes—coming soon!
For the Spanish rice:
Feeds 2-4
Ingredients:
- 1 1/2 cups white long grain rice rinsed in water and drained
- 1 tbsp Tomato puree / paste
- 3 cloves Garlic chopped
- 3/4 cup chopped onions
- 1/2 cup chopped red pepper
- 1/2 tsp Cumin powder
- 3 cups Chicken / vegetable stock
- Salt / pepper
- 2 tbsp tbsp Oil
Method:
Using a heavy based pan with a lid, add the oil and heat on medium/low. Add the rice and stir for a minute to coat all the grains in oil and brown a little even. Then add in your garlic, onions, cumin and red peppers and stir together for another minute. Add the tomato puree, stir in, then the chicken stock and salt and pepper. Heat until it begins to bubble then turn the heat to the lowest setting possible, place lid on and leave to cook very gently for 10-15 minutes.
To see if the rice has cooked, lift the lid, all the liquid should be gone, use a fork to gently move the rice and it should be fluffy and cooked through and not soggy. Even when you turn the heat off and leave a lid on the rice will continue to cook, be careful that the bottom of the rice doesn’t burn. I personally like to leave my rice alone to cook and not stir too much, over stirring can cause mushy rice. I use a fork to break it up, and leave it to one side if it’s a bit under cooked and let it slowly steam through.
For the Jalapeno, Cilantro, Lime Dressing:
Ingredients:
- 1 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 large jalapeno
- 3 cloves of garlic
- 1 tsp salt
- 1/3 cup lime juice
- 1/2 cup olive oil
- 1 tbsp honey
- 1 tbsp water
Method:
Blend all together until smooth, add an extra tablespoon of water if too thick. Store in an airtight container in the fridge for up to 1 week.
Save some of this dressing for recipe no 2 (coming soon)
