Ginger Papaya Chicken and Rice Ingredients

Ingredients

2 Boneless/Skinless Chicken Breasts (medium)

2 Tablespoons Olive Oil

1 Red Pepper

1 Medium Sweet Onion

1 Small Ginger Root (fresh – about 2 teaspoons – grated)

1 Medium Lemon (and its zest)

1 Large Papaya

1 C. Brown Instant Rice

1 teaspoon Ground Garlic

1 teaspoon Ground White Pepper

1 teaspoon Dried Tarragon

1/8 teaspoon Cayenne Pepper

1/3 Cup Honey 1/4 Cup Water

Instructions

Dice the onion and red pepper small and add to a large frying pan with the olive oil.

Sauce on medium heat until onion becomes tender. About 10 minutes

Add the zest of the whole lemon, spices and grated ginger to the pan and saute another 2 minutes.

Add the juice from half the lemon, water and the honey to the pan and stir until mixed completely and simmer begins. Taste. If sauce is not tart enough, add a little more lemon juice. If sauce is too tart, add a little more honey. If too thick, add a few tablespoons of water.

Lower the temperature a little. Add the two whole chicken breasts to the pan and make sure they are touching the bottom of the pan.

Cover the pan and let cook for about 6 minutes. Stir occasionally.

Flip the chicken breasts. Cover and cook another 6 minutes.

Ensure that the chicken breast is cooked through by making a small cut in the thickest section and looking inside. Juices should run clear and no pink should be visible.

When cooked, remove chicken breasts from pan and set aside to rest.

Cook the rice according to its directions.

When rice is done, take 3/4 of the pepper and onion sauce and mix it into the rice completely.

Save the last quarter to put over the chicken once plated.

Cut the papaya in half long-ways and deseed and remove the husk (easily done with a large spoon).

Dice the papaya into large chunks to serve with the chicken and rice.