865. BACON-WRAPPED CHICKEN with RICE and MOLASSES COFFEE GLAZE

serves 6


1 tomato, sliced thin
1 white onion, sliced thin
1/4 cup olive oil
Salt and pepper to taste
3 sprigs of thyme, leaves removed
1 bottle mojo criollo marinade
6 boneless/skinless chicken breasts, cut through the side for stuffing
1/2 lb bacon, sliced

1 box basmati rice, follow instructions
2 large pinches of saffron threads

3 tomatillos
2 cups green peas, frozen
1 large red tomato, quartered
3 habaneros
1 onion, diced
Salt and pepper to taste
1/4 cup white vinegar
1/2 cup water

1 shallot
2 garlic cloves
1 small onion, diced
1 vanilla bean
2 cups black coffee
1 cup molasses
Cornstarch

Heat oven to 300 degrees. Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon.

Prepare rice using package directions and adding saffron.

Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water.

In a saucepan, sauté shallot, garlic and onion with two slices bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside.

In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven.

Serve with rice and sauces.


courtesy of: Top Chef, Season 3: Miami / Bravo TV