It’s that time of the week again, time for “Chopped Challenge Thursday”!
This week the first four responses came from Miss Muffet Bond (yes, my Mom!) with Mozzarella, Amanda Kamermayer with Thyme, Liz Ragland with Sun Dried Tomatoes and technically the fourth came from DeAndre Matthews with Kumquats. Unfortunately kumquats don’t come into season until November, so I had to go with my number five response from Amy Black with Rhubarb.
I had already decided on a Kumquat Thyme Chicken with Sun Dried Tomato and Mozzarella Risotto when Rhubarb came into my life. Now what? I decided to stick with the plan yet replace the kumquat with lemon and top the chicken with the rhubarb. I cooked the rhubarb in red wine vinegar, brown sugar and lemon to give it a sweet, tart and acidic bite on top of the chicken. The result ended up being so delicious, I was actually glad I was thrown that Rhubarb curve ball in the last hour!
The final result of “Chopped Challenge Thursday” Week Two: Lemon Thyme Chicken topped with a Rhubarb Date Chutney on a bed of Sun Dried Tomato Mozzarella Risotto
Lemon Thyme Chicken
- 2 tbsp olive oil
- 1 lemon (juiced)
- 2 cloves garlic (crushed)
- 1 tbsp thyme
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 large chicken breasts
Rhubarb Date Chutney
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1/2 cup brown sugar
- 1/2 lb rhubarb (sliced thin)
- 1 tbsp lemon juice
- 2 sprigs thyme
- 1/2 cup dates (pitted and chopped)
Sun Dried Tomato Mozzarella Risotto
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups arborio rice
- 6-7 cups chicken stock
- 1 tsp black pepper
- 1/2 tsp sea salt
- 1/2 cup parmesan cheese
- 1 cup mozzarella cheese (shredded)
- 1/4 cup sun-dried tomatoes
- 2 tbsp fresh basil (chopped)
Start by making the marinade for the chicken. Combine the first 6 ingredients in a small mixing bowl. Pour over the chicken in a large Ziploc bag or shallow dish.
Start by bringing the red wine vinegar, water and brown sugar to a simmer. Next, add the rhubarb.
Start by bringing the chicken stock to a boil in a large sauce pan. On the next burner heat the olive oil over medium-high heat. Add the onions and cook down for 5-7 minutes.
Add the garlic and cook for an additional minute. Next, add the rice and cook for 1-2 minutes.
As soon as the rice has absorbed all of the liquid, add another ladle of chicken stock. Continue this process for the next 15-20 minutes or until the rice is soft and the risotto is creamy. Continue stirring throughout the process so that the rice does not stick to the bottom of the pan and burn.
Don’t be scared of risotto, it’s not hard to make, it just takes some love and attention (like me, hehe!)
Taste the risotto as you go, if you run out of chicken stock and it still isn’t to your creamy, delicious standards, don’t fret, just add water to the boiling pot and ladle that in until the risotto is perfect. You will know, I did a little happy dance when I tasted mine and it was perfect!
Also, don’t forget about the chicken on the grill while making the risotto. It only needs to be flipped once, so I give you permission to leave the risotto unattended for 60 seconds to flip the chicken!
To finish the risotto add in the salt, pepper, cheeses, sun-dried tomatoes and basil.
At this time the chicken should have those perfect grill marks and be ready to go.
Plate up the dish by placing the risotto on the side or under the chicken breast, then spoon the sauce from the chutney over the chicken, it gives it an amazing juiciness. Next, place the chutney on top of the chicken and serve!
I’m loving the results of these Chopped Challenges, I could definitely eat this dish over and over again!
♦ Gluten Free Option: Since rice is naturally gluten-free, so is risotto, that makes this entire recipe gluten-free!