[CH] This Was Tonights Dinner
RST G (synapse7@home.com)
Mon, 03 May 1999 22:18:01 -0400
This could've been spicier and I would've been really happy but I made
it so my hubby could tolerate it. It was really great.
* Exported from MasterCook *
Jerk Chicken w/Grilled Veg. Salsa & Cilantro Vinaigrette
Recipe By : Risa Golding (and Bobby Flay)
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb boneless skinless chicken breast halves --
washed/dried
salt and pepper -- to taste
6 tbsp jerk seasoning blend
Jerk sauce -- at room temperature
1 1/2 cups cooked rice -- brown or white
CILANTRO VINAIGRETTE -- From Bobby Flay
2 cups cilantro leaves (tightly packed)
2 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp garlic -- minced
1 tbsp red onion -- finely chopped
1 tbsp honey
1/2 cup olive oil
salt and freshly ground pepper
GRILLED VEGETABLE SALSA:
1 med Vidalia onion -- cut in 1/4" slices
1/2 med red bell pepper -- cut in two
1/2 yellow bell pepper -- cut in two
1 jalapeno pepper -- minced
1/2 serrano pepper -- minced
1 scallion -- chopped coarsely
3 cloves garlic -- minced
1/2 15.5 oz can black beans -- rinsed & drained
For chicken: Rub chicken with oil and then rub in the Jerk seasoning
blend on both sides. Place the chicken in a shallow dish and refrigerate
for 4-6 hours or more.
When ready to cook, heat up a grill (whichever you are using - grill
pan, charcoal grill, gas grill, or GF Grill). Cook chicken until soft
but done, when you puncture it you shouldn't see any pink and the juices
should run clear. About halfway, turn the chicken over. This should take
around 15-20 minutes.
For Vinaigrette: Combine the cilantro, vinegar, lime juice, garlic,
onion and honey in a blender and puree. With the motor running, slowly
add the oil until emulsified. Season to taste with salt and pepper and
pour into a squeeze bottle. May be prepared up to 1 day ahead and
refrigerated. Bring to room temperature before serving. makes 1 cup.
For salsa: Heat a grill pan (or a charcoal grill, gas grill or GF
Grill). When hot, brush a small amount of oil on it or spray some
cooking spray over it. Grill onion slices, red pepper strips. When brown
or black on each side, remove from grill. When cool enough to handle,
coarsely chop. Set aside.
Chop scallions and tomatoes coarsely. Mince chiles. Heat a nonstick
skillet over medium-high heat.When hot, add scallions, chiles and
garlic. Saute until scallions are a little soft, 1-2 minutes. Add
tomatoes, grilled veggies and black beans. Saute until tomatoes
breakdown a bit, 5-7 minutes. Sprinkle with salt and pepper to taste.
Take off heat and set aside.
To plate: Spread 3/4 cup of rice in center of plate. Cut chicken breasts
into 6 pieces each, on the diagonal. Fan them out along one half of the
plate. Place 3 Tbsp. of grilled veg salsa in the middle of the plate (on
top of rice). Drizzle cilantro vinaigrette around plate. Drizzle some
jerk sauce over chicken. If you wish, dollop some sour cream on top of
the chicken also.
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RisaG