Chicken Steak,served with Herbed Rice, Veggies and Buttery Mayo Sauce

Chicken Steak Recipe With Pan Roasted Vegetables & Herbed Rice is a complete and delicious meal in itself. flavorsome chicken served with herbed vegetables that are pan roasted.The chicken is marinated in a lovely marinade that is bursting with flavors that include fresh parsley, lemon, garlic and the rice,cooked with mixed herbs and a subtle flavor from parsley diffuse a nice aroma and, this is a perfect side dish to serve. The rice is perfectly seasoned and smells heavenly of garlic-butter. Moreover, I prepared a butter-coriander sauce to spread over the steak as it adds more flavor to the dish.

Ingredients:

For the Chicken Steak:

1 Chicken breast

For the Chicken Marinade:

6 cloves Garlic , finely chopped

2 tablespoons Mixed Herbs (Dried)

2 tablespoons Lemon juice

2 tablespoons Extra Virgin Olive Oil

1/2 teaspoon Tabasco Original - Hot Sauce

1/2 tablespoon Red Chilli Flakes

4 sprig Parsley leaves , finely chopped 

2 teaspoons Honey

½ teaspoon dark soya sauce 

Salt , salt to taste 

2 teaspoons All Purpose Flour (Maida)

1/4 cup Water

For the Pan Roasted Veggies:

1 Carrot, cut into strips 

6 Baby corn , cut into strips 

10 Green beans (French Beans) , cut into diagonals

1 Red Bell pepper (Capsicum) , cut into strips 

1 tablespoon Extra Virgin Olive Oil

4 cloves Garlic , finely chopped 

1 shallot or pearl onion 

Salt , to taste 

For Garlic-Butter Herbed Rice:

1 cup long grain white rice

1 cup water

1.5 cup vegetable stock

1 teaspoon Salt

1 tablespoon Olive Oil

2.5 tablespoon Butter

1.5 tablespoon minced garlic

1 teaspoon mixed herbs (dried)

⅓ cup parsley

¼ teaspoon pepper

For the Buttery Mayo Sauce:

1 teaspoon salted butter

2 tablespoon mayonnaise

¼ teaspoon coriander leaves(optional)

Method:

Chicken Steak:

Thoroughly wash and clean the chicken keeping the entire breast piece intact. 

In a mixing bowl, combine the garlic,lemon juice, olive oil, tabasco sauce, red chilli flakes, soya sauce, honey and salt. 

Add the chicken breast into this bowl, and massage the marinade onto the chicken. Rest this for about an hour. 

Heat a skillet on medium flame, once hot, place the chicken on it and cook on both sides for about 2 minutes on each side, basting the remaining marinade while pan roasting the chicken. Once done, transfer to a plate and allow it to rest. 

Heat the same pan on medium heat, add the remaining marinade into this pan. 

Make a slurry by mixing the all purpose flour along with the water and add this slurry into the pan which has the marinade. 

Bring to a single boil and allow the sauce to cook and thicken and turn off the flame. This is the sauce for the chicken steak. 

Pan Roasted Veggies:

Heat a skillet on medium-high heat with some olive oil, add the garlic and saute until it turns into a light brown colour. This will take about a minute. 

Next add the vegetables that are cut into strips and saute until they are just about cooked, yet crunchy at the same time. 

Add the salt, mixed herbs, parsley, salt and  mix well. Turn off the flame and set aside. 

Garlic-Butter Herbed Rice:

The only trick to make the perfect Garlic Butter rice or any rice recipe for that matter is, cooking rice fluffy.

Use long grain white rice and toss rice in a bit of oil. 

Coating rice with fat ensures the rice grain remains separate and fluffy after cooking. 

Add 2.5 cups of water for each cup of rice. 

Season well with salt.

Once the water comes to boil reduce the flame, cover and cook on low heat. It should take somewhere around 12-15 minutes. 

At the end of cooking time all the water would have evaporated and rice is cooked. 

Let it rest covered for another 5-6 minutes as the rice needs to be fluffy. 

Don’t forget to season the rice well with salt.

Before adding rice to the skillet make sure it is cold enough.

One needs loads of fresh garlic. Peeling and mincing garlic is a daunting task but please don’t go for the bottled ones that lack flavor.

In a saucepan heat oil. Stir in rice and stir fry for 2-3 minutes to coat the rice well with fat.

Using a fork loosen the rice grains. Keep the pan uncovered and let the rice cool down completely.

Melt butter in a skillet and once butter is hot but and before it starts to get brown add minced garlic.Stir fry garlic for 1-2 minutes until it is brown and crispy.

Add parsley. Cook for 30 seconds until fragrant.

Now,add cooled down rice, pepper, and salt if required.Toss the rice gently until it is evenly coated with butter, garlic, and herb.

For extra garlic flavor sprinkle some crispy garlic chips on top while serving.

Buttery Mayo Sauce:

Heat butter in a small pan. 

Once the butter is hot put mayonnaise into it and stir continuously so that the mayonnaise doesn't get sticky.

After 2-3 mins mayonnaise would get dissolved in the butter and a beautiful aroma would come out.

Now,add the coriander leaves and switch off the burner.

Finally, make a bed of garlic-butter herbed rice and put the chicken steak on it. Spread the buttery mayo sauce over both the rice and the steak. Serve the dish hot with pan roasted veggies.