Cooking for two

Sauce turns ordinary bird extraordinary

Citrus Chipotle Chicken
Citrus Chipotle Chicken

The ingredient in this chicken dish that elevates the humble fowl to extraordinary is sorghum molasses. Sorghum syrup, as it is sometimes called to avoid confusion with molasses from cane sugar, adds a distinctive sweet, spiciness to the sauce that other sweeteners don't have. If you don't have sorghum, substitute honey or maple syrup. Sugar cane molasses will add an unpleasant bitter flavor.

The sweetness of the sorghum is tempered with the bright citrus flavors of orange and lime and a punch of smoky heat from minced chipotle in adobo.

Serve with roasted asparagus and brown rice to soak up and savor any extra sauce.

Citrus Chipotle Chicken

Juice from 2 oranges

Juice from 2 limes

3 tablespoons sorghum molasses

1 tablespoon minced chipotle in adobo

2 boneless skinless chicken breasts

Salt and ground black pepper

Olive oil or coconut oil

Fresh cilantro, for garnish

In a small bowl, whisk together the orange juice, lime juice, sorghum and chipotle.

Season chicken on both sides with salt and pepper.

In a large skillet, heat enough olive oil or coconut to coat over medium heat until hot, but not smoking. Add the chicken and cook, turning once, until browned on both sides. Pour in orange juice-sorghum mixture and reduce heat to medium-low. Cover and cook, turning chicken occasionally, for 10 minutes or until chicken reaches an internal temperature of 165 degrees. Transfer chicken to a plate or serving platter and tent with foil. Bring sauce in pan to a boil and simmer, stirring frequently, until reduced and thickened, about 5 minutes. Serve over chicken.

Makes 2 servings.

Jasmine rice is more aromatic than other varieties, and brown jasmine is a good compromise when brown and white rice diners are eating together. Brown jasmine rice is not quite as hearty (or chewy) as other brown rices, but still has a satisfying "bite" and a marginally better nutritional profile than white rice.

Cooking times and directions vary by manufacturer, but the following recipe is what works best for me. You may need to adjust the cooking time and/or water. This recipe makes about four servings -- I've yet to find a reliable recipe/method for making just two servings. Freeze the extra for another meal.

Brown Jasmine Rice

1 cup brown jasmine rice, rinsed

1 1/2 cups water

Salt

In a 1-quart saucepan with a tight-fitting lid, bring rice, water and salt to a boil. Stir, cover, and reduce heat to low. Simmer, undisturbed, for 30 minutes. Remove from heat, let stand (do not remove lid) for 10 minutes. Fluff with a fork and serve.

Makes a scant 3 cups rice.

Food on 04/15/2015

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