Food

Glazed Rainbow Carrots with Panko Breaded Chicken and Roasted Bell Pepper Jasmine Rice

img_20161110_20473820161110_204921img_20161110_205950Glazed Carrots 

6 Carrots(2 of each color)

1/4 cup of cranberries

3 tablespoons of butter(salted)

2 tablespoons of orange juice

2 teaspoons of dark brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 tsp salt(optional)

Panko Breaded Chicken

2 cups of panko bread crumbs

3 boneless chicken thighs

1 teaspoon of cayenne pepper

2 teaspoons of chicken broth

1 teaspoon chicken bouillon

2 teaspoon all purpose seasoning

Carrots

  • Melt the butter in a sauce pan over low heat
  • Add cranberries, orange juice, sugar, cinnamon, and cayenne pepper
  • Once the sugar dissolves add the carrots, and cover until they are tender
  • Uncover the pot when the carrots are tender, and coat the carrots in the glaze

Chicken

  • Slice chicken thighs
  • Season with cayenne pepper, chicken bouillon, all purpose seasoning
  • Add chicken broth
  • Coat each piece in panko bread crumbs
  • Place on baking sheet, and pour oil over the chicken (1/4 teaspoon of oil per piece)
  • Bake at 400 for 10 to 15 mins, or until golden brown

Rice

  • Boil 1 cup of water and 1 cup chicken broth
  • Add 1 cup of Jasmine rice
  • Cover the pot, reduce heat, and simmer for 15 minutes
  • When the rice is cooked, add a few tablespoons of  roasted red bell paste, I bought one from Trader Joe’s.

Give it a try guys. Please ask me any questions you may have. Have fun.

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11 thoughts on “Glazed Rainbow Carrots with Panko Breaded Chicken and Roasted Bell Pepper Jasmine Rice

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