Chicken Breasts with Plum Salsa and Basmati Rice Recipe - Allrecipes.com
Chicken Breasts with Plum Salsa and Basmati Rice Recipe
  • READY IN 50 mins

Chicken Breasts with Plum Salsa and Basmati Rice

Recipe by  

"Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
  2. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
  3. Meanwhile, season chicken with fresh rosemary, salt, and pepper.
  4. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2005

This was very tasty. I pretty much followed the recipe with one minor change. I pureed a little bit of the salsa and marinated the chicken in that overnite to infuse a little bit of the plum flavor. I wasn't able to find haberno peppers so I used jalapenos and used less. I think next time I'll use the full amount as it wasn't as hot as I was afraid it would be. I added a bit of chicken stock to the pan as I cooked the chicken too. I'll make this again. Yummy summery recipe.

 
Most Helpful Critical Review
Jul 18, 2007

this ended up being too hot to enjoy, and i love hot food. next time i will have to either use a different kind of pepper or cut back on the peppers.

 

17 Ratings

Jul 12, 2006

Wow, what a delicious recipe! A warning for those who don't like spicy foods -- this one is HOT! I am from Arizona and enjoy spcy foods but the salsa, even with only two habaneros, had a lot of heat to it. I pureed half of the salsa and cooked it, hoping to mellow that hotness from the peppers, and it worked a little, but everyone agreed that the fresh salsa was much better. The salsa by itself is a keeper but on the chicken it really pops! Try this recipe, and maybe use a less spicy pepper (although it might spoil the festive color!) and you'll be surprised at how tasty the two flavors are together!

 
Sep 03, 2009

The salsa is to die for! We have a plum tree and like southwest spicy food. We made this recipe 3 times and also used the salsa on pork tenderloin. Muoy Bueno! We have made the salsa with serrano, habaneros and jalapenos and all are excellent. Guests loved it!

 
Mar 02, 2010

I am actually reviewing only the salsa, which is outstanding and would go well with chicken (or pork) prepared any way.

 
Oct 04, 2010

Great recipe. But since I'm not suicidal, I nixed the three habaneros and just used a jalapeno.

 
Aug 18, 2007

Delicious recipe!! I altered the plum salsa a little - used 1 1/2 jalapenos instead of habaneros and I also added the juice of 1/2 of a lime. It was excellent - and a little less spicy, although spicy enough. I cooked the chicken on our foreman with a glaze of melted butter and lime juice. I really loved this...although it wasn't my husband's favorite.

 
Apr 25, 2011

This was very good, minus the habanero peppers. I only added one and a half and the salsa was still way too hot and overpowered everything. Other than that, it tasted pretty good and I will probably try to make it again without the peppers!

 

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Nutrition

  • Calories
  • 660 kcal
  • 33%
  • Carbohydrates
  • 98.5 g
  • 32%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 48.2 g
  • 96%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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