Hickory Baked Chicken + Cracked Rice Bowl

Utilizing the smokey sweetness of Falling Bark Farm's Hickory Syrup as the marinade base for the chicken imparts a unique and complex flavor with just enough sugars to add a nice caramelization when baked. Coupled with Schaller & Weber's Bavarian Style Mustard to add a little tang + come chilis for spice, the left-over marinade makes for a perfect finishing sauce the the sautéed vegetables in this health-focused rice-bowl.

Ingredients

For The Chicken

2 Boneless, Skin-on, Chicken Breasts

1/4 Cup, Falling Bark Farm Original Hickory Syrup

1/2 Cup, Red Wine Vinegar

3 Tablespoons, Schaller & Weber Bavarian Style Mustard

4 Tablespoons, Soy Sauce

4 Cloves, Garlic, Crushed

1 Tablespoon, Chili Flakes (we prefer Chilie Tepin for more of a kick!)

Salt, To Taste

1 Tablespoon, Canola Oil

For The Rice Bowl

1 Cup, Cajun Grain Cracked Brown Jasmine Rice

1 + 3/4 Cups, Water

2 Red, Yellow and/or Orange Bell Peppers, Julienned 

1/2 Pound, Mushrooms of Choice, De-Stemmed + Julienned

1/2 Head Of Cabbage, Julienned

1 or 2 (depending on your spice preference) Habaneros, De-Seeded + Julienned

1/2 Yellow Onion, Julienned

4 Cloves, Garlic, Sliced

Salt, To Taste

1 Tablespoon, Canola Oil

1 Tablespoon, Butter

To Garnish

Picked Cilantro Leaves

2 Tablespoons, Peanuts, Crushed

Directions

For The Chicken

1. Pre-heat oven to 350 degrees.
2. Rise the chicken and pat dry.
3. Combine all ingredients in a container and marinate for at least one hour and up to 12 hours.
4. When ready to make the dish, heat a heavy bottomed skillet over high heat with the canola oil.
5. Remove the chicken from the marinade and pat the skin side dry. Reserve excess marinade for the sauce.
6. When the oil is shimmering, brown the skin side of the chicken in the skillet. 3-5 minutes.
7. Flip the chicken over and allow to sear for 30-45 seconds before placing the pan with the chicken in the oven.
8. Bake until cooked through, approximately 25 minutes.

For The Rice Bowl

1. Rinse the rice.
2. Combine rice and water in a sauce pot.
3. Bring to a boil.
4. Lower heat and cover with lid. Cook for 25 minutes.

1. Heat a sauté pan over high heat with the canola oil.
2. When the oil is shimmering, add the mushrooms. Ensure they all have surface area in the pan and allow to brown for 2-3 minutes. Flip the mushrooms and allow to brown on the other side. Be careful not to burn.
3. Add in the onions and peppers and sauté together with the mushrooms.
4. Add cabbage and garlic. Sauté quickly and reduce the heat to low

1. The chicken should be close to done at this point. Remove chicken from oven + their pan and allow to rest for 5-10 minutes before slicing. Do not wash out the pan, you will want the juices.
2. Add the reserved marinade to the pan the chicken baked in. Reduce.
3. Add the butter and mix.
4. Turn the heat back up on the veggies and add in the marinade sauce. 
5. Combine thoroughly.

To Finish

1. Once the chicken has rested, slice against the grain.
2. Divide the rice among two bowls.
3. Top with sautéd veggies.
4. Top with sliced chicken.
5. Garnish with cilantro and crushed peanuts.

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