Paprika Chicken

Okay, so for the last couple days I've been giving my older brother a crash course in the culinary arts because he's considering going into the industry as well. Basically going over knife skills, basics on cook times, butchery, ect...

Today was focused on quartering ( butchering ) a chicken and how to make a proper vinaigrette. What you see is a paprika dusted chicken breast that has been freshly butchered, fennel and radish salad dressed with a orange dijon vinaigrette, and super tender wild rice. to garnish there is orange reduction and sweet pea shoots.

the preparation for this dish is:

wild rice

salad

vinaigrette

chicken 

 So with wild rice it's a lot different from regular rice in that it's not a 2:1 water to rice ratio, one cup of this stuff takes about 2- 2 1/2 litres of water (crazy eh?? ) and also take about 45 minutes to boil and cook until properly tender. You'll know it's done once it's kinda exploded like popcorn, and when you taste it it should still have a little bite left to it, but not too much other wise it'll just taste like sticks. Once you've cooked it properly, strain it and then mix in some salt and butter for flavour.

So as soon as you put your rice on to cook turn your oven on too 400 and lay both of your chicken breasts on a plate skin side up and season with salt and pepper, afterwards dust with paprika. Wait until you have 15 minutes left in the rices' cook time then heat up a pan to just past medium with some olive oil and place skin side of  the chicken down to get it crispy, sear it for two minutes then flip and sear for another two minutes. Now put it in the oven , pan and all, for 14 minutes, flipping them at the 7 minute point to cook it evenly. These will be ready when you can poke it and it's firm with only a slight bit of give.

Now for this part, do it after you season the chicken and before you put it in the oven. So that should give you about half an hour to get it ready.

Vinaigrette 

1 teaspoon of dijon mustard

1/4 cup blood orange vinegar

1/2 cup olive oil

salt&pepper

All you need to do is whisk this all together in the same bowl until it forms a solution and it's done, it should take 3 minutes or less.

For that actual salad, you just slice half of a fennel bulb and 4 radishes as thinly as possible and wait until the rice and chicken are done before you toss it with the vinaigrette. To garnish this dish just use a small bunch of pea shoots. 

For those of you who try this dish, I hope you enjoy it as much as we did !!!! this is Chef signing off and hoping you all have a great day with great food !