Beer is a fairly new exploration area for me. I’ve long been a fan of hard cider, and will continue to be, but I am finally learning to appreciate beer. I’ve become a big fan of Gose and Sour varieties, and even a porter or stout can turn my head if I’m in the right mood. It seems that beer brewing is the new cool hobby to have, but I haven’t quite gotten that excited about it yet.
I did, however, have my first beer brewing experience this summer, and it was a lot of fun! I even forgot what we brewed – I don’t think I ever got to taste test – but that’s okay, because in the midst of brewing, my friend Bryant made this fabulous meal! Recipe credit on this goes to his creativity, because I fell in love with this dish and begged him for his method shortly after finishing the meal!
This recipe uses a special sauce that Bryant had on hand and found at Costco, but if you don’t happen to have a club membership, I’ve seen these sauces at Kroger. However, I have found it difficult to find this specific sauce in my grocery store, so I recommend buying a few bottles on Amazon here.
To start, we’ll need to poach some chicken breasts. Butterfly two large chicken breasts and place in the bottom of a large pot, being sure not to overlap the breasts. Sprinkle salt and pepper evenly over the chicken breasts, then add two bay leaves and 2 cloves of minced garlic. Cover with 1” of cold water, then cover and bring the pot to a boil. After boiling, reduce the heat to a simmer and cook for 15 minutes, or until chicken is cooked through.
Preheat the oven to 350° F. While the chicken cooks, prepare 1 cup Arborio rice according to package directions. Just add one cup rice, a pinch of salt, and 2 cups water to a small stock pot and cook for 15-20 minutes, stirring occasionally. Once rice is cooked, remove from heat.
When chicken is finished, discard bay leaves, remove chicken to a plate to rest and set aside.
Use butter to coat the bottom and sides of a 9×13 baking dish. Then, spoon the rice into the dish and spread evenly. Place 3-4 Tablespoons of butter pats on top of the rice. Sprinkle with dried basil and 2 cloves of minced garlic.
Layer 1 bunch of trimmed asparagus over top of the rice (trim by cutting off the bottom 1-2 inches of the stalks and discarding).
Slice the chicken into strips and layer on top of the asparagus. Pour the entire bottle of red pepper sauce over the chicken.
Bake uncovered for 15-20 minutes, until the asparagus is done.
Enjoy while warm!
- 2 large chicken breasts
- 2-3 bay leaves
- Salt & pepper
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed
- 1 cup uncooked Arborio rice + ½ tsp salt
- 1 tsp dried basil
- 2 cloves garlic, minced
- 4 T butter
- 11.7 oz Robert Rothschild Farm Roasted Red Pepper and Onion Sauce (see note)
- Pre-heat oven to 350° F. Butterfly chicken breasts and place in bottom of a large pot, making sure not to overlap. Sprinkle salt and pepper over top, then place bay leaves and garlic. Cover chicken with 1” of cold water, then bring pot to a boil. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, until chicken is cooked through
- While chicken is cooking, cook 1 cup Arborio rice. Place 1 cup rice in a small saucepan with two cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes
- Once rice is done, remove from heat. When chicken is done, discard bay leaves and remove chicken to a plate to rest
- Butter the bottom and sides of a 9x13 baking dish
- Scoop rice into baking dish and spread evenly. Place butter pats over rice, then sprinkle with basil and minced garlic
- Trim bottom of asparagus then place over rice in a single layer
- Slice chicken into strips and place over asparagus, then cover with red pepper sauce
- Bake uncovered for 15-20 minutes, until asparagus is tender.
- Remove from oven and enjoy while warm!