A Spanish inspired dish

Shredded Citrus Poached Chicken Over Red Rice

A Spanish inspired dish
Photography by Corey White

After a hard day of work at the office, my boss invited some of us over to have drinks and relax.  As most social gatherings go, people got hungry as the night went on.  I jumped at the chance to raid someone else’s kitchen and make something delicious.  I wanted something that would be filling, but with light flavors so I decided to play off a Spanish palette and go with bright citrus flavors balanced with smokey paprika.




  • 1 Pale Ale Beer
  • 1 Cup Orange Juice
  • 1/3 Cup Lemon Juice
  • 1 Tbsp Red Raspberry Preserve
  • 1 Heaping Tbsp Sun Dried Tomatoes and Crushed Garlic (You can usually find it near the pestos and pasta sauces)
  • 1/4 Cup Paprika
  • 1 Tbsp Rosemary
  • 1 Tbsp Crushed Red Pepper
  • 1 Tbsp Black Peppercorns
  • 1 Tbsp Garlic Salt
  • 5-6 Frozen Chicken Breast Tenderloins
  • 2 – 2 1/2 Cups Frozen Slivered Green Beans
  • 1 1/2 Cups Frozen Corn
  • 1 Tbsp Butter x 2




  • 1/2 Sweet Yellow Onion – Diced
  • 1 Clove Garlic – Diced
  • 3 Vine Ripe Tomatoes – Diced
  • 1/3 Cup Paprika
  • 2 Tbsp Ground Black Pepper
  • 2 Tbsp Salt
  • 1 Tbsp Garlic Powder
  • 2 Tbsp Olive Oil
  • 1 1/2 Cup Jasmine Rice
  • 2 1/2 Cups Water (Use low sodium Chicken Stock if you have it)



  1. In a large sauce pan combine the orange juice, beer, lemon juice, raspberry preserve, and butter
  2. Bring to a boil
  3. Reduce to a simmer
  4. Add frozen chicken tenderloins, and seasonings
  5. Cook 7-10 minutes
  6. Add sun-dried tomato & garlic mixture
  7. Cook 3-5 more minutes
  8. Remove chicken and shred with forks, if it doesn’t shred, put it back in the poaching liquid for another 3-5 minutes
  9. Bring sauce back to a boil and reduce until reaching sauce consistency (dip in a metal or wooden spoon, run your finger across and if the sauce sticks it’s ready)
  10. Get another pan up to medium high heat
  11. Heat up the second Tbsp of butter
  12. Add green beans and corn
  13. Saute until most all liquid is dissolved
  14. Add chicken to reheat
  15. Slowly add in sauce, stirring constantly until the chicken and veggies are evenly coated, set aside the remaining sauce
  16. When rice is finished, plate over rice



Before we start, it’s best to note that Jasmine Rice is it’s own little tricky beast.  Unlike white rices it becomes gummy and risotto like it it’s cooked with too little liquid, and can just become a porridge if you add too much liquid.  It’s also extremely starchy and needs to be rinsed AT LEAST 3 TIMES until the water is clear, if it’s still foggy, rinse it again!
  1. Rinse your rice!
  2. Heat a large pot with the water to medium high
  3. Add salt
  4. Bring to a boil
  5. Heat a pan to medium high heat
  6. Add the olive oil
  7. Add the garlic, and onion
  8. Saute until they onions are sweated (transparent, not browning yet)
  9. Add the tomatoes
  10. Then add the rice and stir thoroughly
  11. Cook with the veggies for 3-5 minutes
  12. Transfer it all to the boiling water
  13. Add all seasonings and stir to combine
  14. Cook 13-15 minutes until most all the liquid is dissolved, stir it every couple minutes
  15. Remove from heat and let sit 5 minutes
To finish this dish off place a scoop of rice on your plate, and top it with the chicken, drizzle with some extra sauce and garnish with parsley.  As you can see in the photo I did a little side with it of thin slice cherry tomatoes drizzled with balsamic and fresh cracked black pepper.  I really wanted to do a deconstructed Caprese Tartare, but I didn’t have a food processor, basil, or mozzarella.  Either way this dish turned out excellent, everyone really liked it, and it couldn’t have been pulled off without the help of my Sous Chef of the evening J. Corey White.  Make this for your friends, and they’ll love it, make it for yourself and you’ll love yourself, it’s really that simple.  PS:  It works amazing in breakfast burritos too!

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