Chef Chris Pandel's Roasted Amish Chicken with Charred Gazpacho and Toasted Rice

Amish

You've seen the Healthy Bites challenge on LHC, now it's time to make it yourself!  Can you do it for less than $20?  Prove it!

 Roasted Amish Chicken with Charred Gazpacho and Toasted Rice                INGREDIENTS QUANTITY UNIT     Whole Amish Chicken1   Ea     Brown Jasmine Rice2   Cups     Vidalia Onion, Minced2   Ea     Cucumber, Peeled and Diced1   Ea     Zucchini, Sliced Lengthwise2   Ea     Heirloom Tomato4   Ea     Poblano Chile1   Ea     Head of Garlic1   Ea     Corn2   Ears     Lime4   Ea     Kosher SaltTaste      Vegetable Oil2   tsp     Cilantro1   Bunch                                                                                                     RECIPE YIELD:      Will feed up to Four people         METHOD & TECHNIQUE:         Remove the backbone from the chicken, Season it lightly with kosher salt and roast on a rack with a baking dish below it for forty five minutes at 350 degrees.  Allow the chicken to rest for ten to fifteen minutes before carving.     minutes.  Remove the chicken from the oven and allow it to rest for ten to fifteen minutes before carving.      For the rice, toast the rice in the vegetable oil until the rice smells nutty and has turned a few shades darker brown.  Add the onion and continue to cook until the onion is tender.  Add lime zest and cilantro stems along with a pinch of kosher salt to the rice.  Cover with      cook with the rice until the onion is tender.  Add lime zest and cilantro stems along with a pinch of kosher salt to the rice.     Cover with three cups of water and bring to a boil.  Turn the rice to a simmer and cook covered for ten to fifteen minutes.       Remove the rice from the heat and fluff with a fork after ten minutes.             For the charred gazpacho, place zucchini, the remaining onion, tomato, garlic cloves (with skin), and poblano under the broiler to char.     Once the vegetables are nicely charred but not burnt process them with a food processor along with the cucumber until it resembles a salsa     chunky sauce.  Season the sauce with lime juice and salt.                     To serve: Slice the bird into as many portions as are needed, lay the chicken on a bed of rice and finish with the charred gazpacho and    some torn cilantro.                    

You can learn more about Chef Chris Pandels and Balena by visiting their website.

Balena is located at 1633 North Halsted Street in Lincoln Park.

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