Name: Creamy Tomato Chicken with Honey-Glazed Vegetables and Crispy Tapioca Crust
Prep time: 37 min
Cook time: 38 min
Total time: 75 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pieces chicken breast (8 ounces each, pounded to 1/2 inch thickness); 2 cups tomato (fresh, diced); 1 cup milk cream; 1/2 cup milk; 3 tablespoons butter; 2 tablespoons honey; 3 tablespoons mayonnaise; 2 cups rice (uncooked); 1/2 cup tapioca (small pearls); 1 cup peas (fresh or frozen); 1 cup corn (fresh or frozen); 1/2 cup olives (pitted and sliced); 1/4 cup refined wheat flour; 2 tablespoons corn starch; 2 tablespoons oil; 1 tablespoon harina (cornmeal); 4 cups water (for rice); 1 banana (sliced, for garnish); 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper

Creamy Tomato Chicken with Honey-Glazed Vegetables and Crispy Tapioca Crust

A classic American comfort dish featuring tender pan-seared chicken in a rich tomato cream sauce, topped with a crispy tapioca crust, served alongside buttered rice and honey-glazed vegetables. This dish combines savory and slightly sweet flavors with a delightful textural contrast.

75 min

Medium

4 servings

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Taste Profile

Sweet5/10

Salty5/10

Sour3/10

Umami6/10

Spicy2/10

🥄 Texture

The dish contrasts a crisp, light tapioca crust on the chicken with a rich, velvety tomato-cream sauce that coats each bite. The chicken itself is tender and juicy from searing and simmering, while the honey-glazed peas and corn add a slightly sticky, tender-vegetable bite and the rice provides a soft, fluffy base.

👃 Aroma

A warm, savory aroma of sautéed tomatoes, butter and cream dominates, brightened by a faint honeyed sweetness and gentle black pepper notes. Underneath there is a subtle briny olive note and toasted starch scent from the crispy tapioca crust.

🍷 Pairs Well With

A medium-bodied unoaked Chardonnay or a dry Riesling (for a touch of acidity to cut the cream) pairs well; alternatively a light-bodied Pinot Noir or a crisp pilsner would complement the savory and sweet elements.

🥗 Side Dishes

Simple mixed green salad with a lemon vinaigrette to add acidity, roasted or steamed asparagus for an earthy contrast, or crusty bread/garlic bread to mop up the creamy tomato sauce.

Ingredients(24 items)

14 pieces chicken breast (8 ounces each, pounded to 1/2 inch thickness)

22 cups tomato (fresh, diced)

31 cup milk cream

41/2 cup milk

53 tablespoons butter

62 tablespoons honey

73 tablespoons mayonnaise

82 cups rice (uncooked)

91/2 cup tapioca (small pearls)

101 cup peas (fresh or frozen)

111 cup corn (fresh or frozen)

121/2 cup olives (pitted and sliced)

131/4 cup refined wheat flour

142 tablespoons corn starch

152 tablespoons oil

161 tablespoon harina (cornmeal)

174 cups water (for rice)

181 banana (sliced, for garnish)

192 teaspoons salt

201 teaspoon black pepper

211 teaspoon garlic powder

221 teaspoon onion powder

231/2 teaspoon paprika

241/4 teaspoon cayenne pepper

Instructions

Rinse the rice under cold water and cook in 4 cups of water with 1 teaspoon salt for 18-20 minutes until tender. Drain and set aside.

While rice cooks, prepare the chicken: Season both sides of each chicken breast with salt, black pepper, garlic powder, and onion powder.

In a shallow bowl, mix 1/4 cup refined wheat flour with 1 tablespoon corn starch. Dredge each chicken breast in the flour mixture, coating both sides evenly.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Once hot, carefully place the chicken breasts in the pan and sear for 6-7 minutes on each side until golden brown. Transfer to a plate.

In the same skillet, add 2 tablespoons butter and sauté the diced tomatoes for 3-4 minutes until they begin to break down.

Add the milk cream and milk to the tomatoes, stirring constantly. Reduce heat to medium and simmer for 5 minutes.

Stir in the mayonnaise, 1 tablespoon honey, paprika, and cayenne pepper until well combined. The sauce should be smooth and creamy.

Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 8-10 minutes until the chicken is cooked through (internal temperature 165°F).

In a separate saucepan, melt 1 tablespoon butter over medium heat. Add the peas, corn, and sliced olives. Drizzle with 1 tablespoon honey and cook for 5-6 minutes until vegetables are tender and lightly glazed.

In a small bowl, combine the tapioca pearls with 1 tablespoon corn starch and 1 tablespoon harina to create a coating mixture.

Just before serving, sprinkle the tapioca-cornstarch mixture evenly over the top of each chicken breast in the sauce, creating a crispy crust layer.

Plate the cooked rice as the base, top with a chicken breast and generous sauce, arrange the glazed vegetables on the side, and garnish with fresh banana slices for a touch of sweetness.

Serve immediately while the tapioca crust is still crispy and the sauce is warm.