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Olena Chicken

Featured in the Honolulu Star-Advertiser on September 6, 2017.

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Ingredients:

Olena Chicken

  • 4 boneless, skinless, organic chicken breasts

Olena Paste:

  • 1 cup olena (turmeric) rhizomes, cleaned well and unpeeled (available at some grocery stores and farmer’s markets)
  • 1 cup coconut oil or olive oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper

Directions:

Olena paste:

  1. In a blender, add olena, oil, vinegar, cumin, salt, and red pepper.
  2. Blend until it becomes a very smooth paste.
  3. Reserve 1/4 cup and store remaining mixture in a sealed container in the refrigerator for later use.

Chicken:

  1. In a zipper bag (or mixing bowl) add chicken breasts and 1/4 cup of olena paste.
  2. Close bag and massage the contents so that the chicken is thoroughly coated with the paste.
  3. Let marinate for at least 30 minutes.
  4. Heat a large frying pan (one with a lid) over medium/medium-high heat for about 5 minutes.
  5. Lightly oil pan, then add chicken.
  6. Cook on the first side for about 3 minutes or until golden.
  7. Flip chicken and cook for 3 minutes on the other side.
  8. Cover pan and reduce heat to low to slowly finish cooking chicken, about five minutes or until the thickest part of the chicken reaches 165°F.
  9. Serve with rice and vegetables.

Makes 4 servings.

Note: Olena paste also goes well with fish, shrimp, or bone-in chicken on the grill, and in rice (add 1 tablespoon of paste per cup of rice at the beginning of the cooking process).

Approximate Nutrient Analysis per serving: (not including rice and vegetables):
300 calories, 17 g fat, 8 g saturated fat, 100 mg cholesterol, 650 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugar, 34 g protein

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