If your family is anything like mine, chicken is on the menu 75% of the time. As a result, I’m always trying to find ways to keep interesting.
Admittedly, I generally like my meals fast and easy. However, every now and again I will do something like this stuffed chicken roll that takes a little more work but is totally worth it.
Of course you can shortcut this recipe by using ready-cook basmati or brown rice, but for what you see here I used wild rice. If you do the same, to save time, you can make the rice two days before. From there you can use skinless chicken breast, but here again, I bought mine skin-on and then skinned it myself.
An unnecessary thing in most cases, but this recipe is part of the TABASCO 10 Ingredient Challenge, which I am honored to be a part of. This year’s 10-ingredients are:
- TABASCO® Original Red, Green Jalapeno, or Chipotle Sauce
- Fennel (bulb or fennel seed)
- Rice (brown, basmati, jasmine or wild)
Do you see why I skinned it myself? I need the skin to render some fat for flavor and to brown the chicken rolls before they were finished in the oven. For some acidity, I used both TABASCO® Green Sauce and for more flavor I added in the Chipotle Sauce and of course toasted some fennel seeds along with sauteeing the fennel bulbs for flavor building.
So while I was limited by the ingredients, I really love the results of these stuffed chicken rolls, as did the family, who had no idea I had any limitations on the dish pictured.
Now for the fun part, the challenge continues for the next four days, so stay tuned for more for of this Chopped-style challenge from Tabasco.
This conversation is sponsored by TABASCO. The opinions and text are all mine.