Marinated Chicken Breast with Rice

For the marinated chicken breast with rice, wash the chicken breast and remove any fat and vision. Cut once crosswise and pat dry. Wash the chili pepper, remove the seeds, the white walls and cut into fine pieces. Peel and grind the ginger. Put everything in a bowl with pepper and soy sauces and mix.

Leave to marinate in the refrigerator for about 2 hours, mixing again in between. Mildly wash the chili pepper, remove the seeds, leave whole if possible and cut into fine rings. Heat chicken stock and red wine. Let chili rings steep in it, strain and keep warm in bowl.

Cook rice as directed on package directions. Remove chicken breasts from marinade and pat dry, they should have taken on good color.

Strain the marinade and set aside for the sauce. Heat a pan, pour in the canola oil and sear the chicken breasts until well browned all over, then wrap tightly in aluminum foil and place in a preheated oven at 60 degrees for 10 minutes, by which time they should be cooked through. Rub fat from the pan (best done with a kitchen towel).

Melt butter in pan, remove from heat, pour in potato flour and whisk to combine.

Put the pan back on the stove and let the flour brown. Again, remove from heat and deglaze with marinade. Return to the heat and reduce to a creamy sauce with the chicken and red wine stock.

The marinade should make the sauce

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