Mixing and mingling global flavors bring a fresh spin to classic dishes. The grilled chicken and mango salsa bring a taste of the Islands while the saffron-scented rice reminds us of popular Spain’s Paella.
If you never used Old Bay Seasoning, next time you are out grocery shopping, look for the yellow can. Full of flavor, it is a staple in my pantry. I prefer to buy the low salt Old Bay Seasoning.
Great on seafood, chicken and meat, it is a blend of herbs and spices. Some of the seasonings include, mustard, paprika, celery seed, bay leaf, black and red pepper, cinnamon, cloves, allspice, cardamon, salt, ginger.
When choosing chicken breast, my preference goes to free range organic chicken. They are juicier and tender.
For the paella rice, my key ingredient is a can of Rotel tomatoes. It adds great flavor to the rice.
I am lucky enough to be able to use my grill all year round, but if you don’t have access to a grill, you can broil the chicken breast.
Serve with mango salsa.
- 4 boneless and skinless chicken breast
- 2 Tablespoons olive oil
- 3 Tablespoons Old Bay Seasoning
- Fresh pepper to taste
- Juice of 1 lemon
- Pinch saffron
- 1 Tablespoon olive oil
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 cup brown rice
- 1 cup Rotel tomatoes
- 1½ cup water
- pinch of salt
- ½ cup frozen peas
- In a ziplock bag, combine chicken breast, olive oil, Old Bay Seasoning, pepper and olive oil. Marinated in refrigerator for 30 minutes.
- Preheat the grill on medium high and grill the chicken 5-6 minutes per side or until no longer pink in the middle.
- For the rice, let the saffron soak in a little hot water for few minutes. In a saucepan, heat 1 Tablespoon olive oil over medium high heat. Add onion and garlic and cook 2 minutes. Stir in the rice, saffron, Rotel tomatoes, water, salt and peas. Bring to boil and reduce heat. Simmer 30 minutes or until all the liquid has been absorbed and the rice is tender.
- Remove from the heat and fluff the rice before serving.
- Notes: Slice your chicken breast , serve on rice and top with salsa