Chicken With Raspberry Vinegar
Juicy chicken breasts are cooked with shallots and raspberry vinegar, then served over flavorful rice with fresh raspberries, creating a tangy, fruity Mediterranean-inspired meal perfect for special occasions.
Ingredients
- 4 chicken breasts, skinned, boned, and cut in half
- salt and pepper ⓘ
- 5 Tbsp. olive oil and vegetable oil
- 1/2 lb. shallots or small boiling onions ⓘ
- 1 cup chicken broth ⓘ
- 3 Tbsp. raspberry vinegar or red wine vinegar ⓘ
- 3/4 cup quick cooking rice ⓘ
- 1/2 cup fresh raspberries or thawed and drained frozen raspberries ⓘ
Instructions
- Lightly sprinkle chicken breasts with salt and pepper.
- Heat a 4 or 6-quart pressure cooker; add 5 Tbsp. of oil and brown the chicken breasts.
- Add shallots, chicken broth, and raspberry vinegar to the cooker.
- Close the cover securely and place the pressure regulator on the vent pipe.
- Cook for 3 minutes at 15 pounds pressure with the pressure regulator rocking slowly.
- Allow the cooker to cool at once.
- Remove the chicken and keep warm.
- Return the pan to heat and bring the liquid to a boil.
- Stir in the quick cooking rice and remove from heat; let stand for 5 minutes.
- Gently stir in the fresh raspberries.
- Serve the chicken with the raspberry rice mixture.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in the raspberry vinegar for a couple of hours before cooking. If you don't have raspberry vinegar, red wine vinegar is a great substitute. You can also add a touch of honey or brown sugar to balance the acidity if desired. To save time, use pre-chopped shallots or even diced onions.
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh salad to complement the flavors. It pairs beautifully with Zucchini Pilaf for a complete meal. For a heartier option, consider offering crusty bread on the side to soak up the delicious sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken and rice in a microwave-safe dish, cover it with a damp paper towel, and heat in short intervals until warmed through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Raspberry Vinegar contains roughly 607 calories, with 8g protein, 47g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (34% of the Daily Value), vitamin C (28% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2002mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but they should be fully thawed before cooking to ensure even cooking. If using a pressure cooker, increase the cooking time slightly to ensure they are cooked through.
What can I substitute for shallots?
If you can't find shallots, small yellow or white onions can be used as a substitute. They will add a slightly different flavor but will work well in the recipe. You might want to use a bit less onion than the recipe calls for, as they are typically stronger in flavor.
How can I make this dish vegetarian?
To make a vegetarian version, replace the chicken with firm tofu or tempeh, and use vegetable broth instead of chicken broth. You can also add more vegetables, such as bell peppers or zucchini, to enhance the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).