Mustache Ride Pulled Chicken and Sauteed Veggies w/ Rice

Prep Time: 15 Minutes | Cooking time: 45 Minutes | Total Time: 1 Hour

Feeds: 2

Ingredients:

1 Cup White or Brown Rice

2 Cups Water

4 Cups Chopped Cabbage (about 1/4 of a head of cabbage)

1/2 Large Sweet Onion - Chopped into Large Squares

1 Red Bell Pepper - Chopped into Large Squares

1 - 2 Medium Pieces of Bok Choy (Optional)

2-3 Pieces of Chicken Breast or Thighs

5 Tablespoons Avacado Oil

1 Tablespoon Sesame Oil (Optional)

1 Tablespoon Soy Sauce

2 Tablespoons Mustache Ride

Preferred Salt to Taste

Directions:

- Preheat oven to 400 degrees Fahrenheit

- In a medium sized bowl, add chicken, 3 Tbsp of avacado oil, 1 Tbsp of Mustache Ride, and dealers choice for salt. I would typically add a hefty pinch of kosher salt per piece of chicken. (If you're using sea salt, be sure to use a little less as it tends to be a pretty salty salt). Mixed all the ingredients thoroughly together to coat the chicken and let sit while oven preheats.

- Rinse rice until water runs clear. Add to rice cooker or follow instructions on rice container for cooking in a pot. Start cooking while chicken is marinading to give the rice enough time to cook thoroughly and in time for everything else to finish

- Once oven is ready, add the chicken to an oven-safe pan and place in oven. Bake for 15-20 minutes or until internal temperature reaches 165 degrees.

- Heat up 2 Tbsp of avacado in a medium sized pan on medium heat. Once oil is shimmering, add the onion and bell pepper and a pinch of salt. Mix well and often until onion is almost translucent and bell pepper has softened. About 10-15 minutes.

- Once onions and bell peppers have reached your desired tenderness, add the cabbage and bok choy. Mix thoroughly to coat the cabbage and bok choy with the oil already in the pan and add more oil as needed (Optional: Add sesame oil here). Once all veggies are coated with oil, add 1 Tbsp of Mustache Ride. Mix thoroughly again to ensure Mustache Ride is evenly mixed with veggies. Cook for another 10 minutes or until cabbage is becoming translucent and slightly caramelized, but still remaining crunchy.

- Once chicken is finished pull from oven, place on cutting board, and use two forks to pull apart along the grain to make it stringy.

- When cabbage is cooked to your liking add 1 Tbsp soy sauce to all veggies and mix thoroughly. Let cook for another few minutes stirring often then pull off the heat.

- Once rice is done, fluff with a fork

- You're ready to plate! Add a bed of rice on the bottom, then a layer of veggies, and then the chicken on top. Add any other toppings such as sesame seeds and/or scallions for garnish. Mix around in the the bowl to introduce the rice to the spices and enjoy!