Monday, November 14, 2011

Spicy Roasted Chicken and Vegetables

Finally, I bought some sriracha.
After having sriracha at our favorite Japanese restaurant, we had to have some. Sriracha has a great clean heat, all with a short list of pronounceable ingredients and a natural red color.

We've had it in a pot pie for a little extra zing. I've made a quick stir fry with chicken and green beans, spicy enough to warrant milk with dinner. Chili is next on my list.

While I purchased the sriracha on purpose, the brussel sprouts were a whim. Everything comes together here with a simple roasted dinner. If you don't have or don't care for the sprouts, use your favorite vegetables. More peppers, green beans, broccoli, anything you'd like.

Spicy Roasted Chicken and Vegetables:
Serves 2

1 cup brown rice
1/4 cup olive oil
1/4 cup low-sodium soy sauce
1 teaspoon garlic, minced
1 teaspoon cilantro
2 teaspoons sriracha, double it for more heat

2 pieces chicken breast or thighs
2 small or 1 medium yellow onion
2 medium bell peppers or 3 handfuls baby bell peppers
1/2 pound brussel sprouts

Cook rice according to directions. Heat oven to 400 degrees.
Whisk the olive oil, soy sauce, garlic, cilantro and sriracha. Marinate the chicken in half of the sauce while you cut up the vegetables.
Cut the onions and peppers into larger bite-sized pieces
Wash, trim, and halve the brussel sprouts.

Toss vegetables with remaining sauce. Spread vegetables and chicken out on a roasting pan or stoneware. Roast in the oven 25-30 minutes until the chicken is done and the vegetables have browned nicely. 
Cut up the chicken if you'd like. Serve chicken and vegetables over rice.

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