1. Heat oven to 300°F Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool. 2. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon. 3. Prepare rice using package directions and adding saffron. Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water. 4. In a saucepan, sauté shallot, garlic and onion with two slices of bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside. 5. In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven. 6. Serve with rice and sauces. ---------------------------------------------------------------------------
Nutrition
Ingredients
