| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Gma5 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Piri Piri, in all |
| 3 | c | Jicama Orange Salad |
| 4 | Skinned and boned chicken | |
| breast halves about 6 | ||
| ounce each | ||
| 4 | t | Emeril's Southwest |
| Seasoning in all | ||
| 2 | T | Chili powder |
| 2 | T | Paprika |
| 1 | T | Ground coriander |
| 1 | T | Garlic powder |
| 1 | T | Salt |
| 2 | t | Ground cumin |
| 1 | t | Cayenne pepper |
| 1 | t | Crushed red pepper |
| 1 | t | Black pepper |
| 1 | t | Dried leaf oregano |
| 2 | c | Diced, peeled jicama |
| 1/2-inch dice | ||
| 3 | Peeled seedless oranges, cut | |
| into sections | ||
| about 1 cup | ||
| 2 | T | Freshly squeezed orange |
| juice | ||
| 1/4 | c | Finely chopped red onions |
| 3 | T | Finely chopped red bell |
| pepper | ||
| 3 | T | Chopped fresh cilantro |
| 1/2 | t | Salt |
| 3 | Turns freshly ground black | |
| 1 1/3 | c | Olive oil |
| 4 | Fresh jalapeno peppers | |
| coarsely chopped | ||
| stems seeds and | ||
| all | ||
| 2 | Fresh poblano peppers | |
| 1 | T | Crushed red pepper |
| 1 | t | Salt |
| 8 | Turns freshly ground black | |
| 1 | T | Minced garlic |
INSTRUCTIONS
I can't think of better eating on a warm summer evening than this light, easy-to-make dish. The unusual, tangy heat of the Piri Piri--a Portuguese/African rendition of the Creole or Cajun chili pepper condiment--is offset by the cool, refreshing flavors of the salad. Prepare the Piri Piri at least a week ahead. Prepare the Jicama Orange Salad, and set aside. Sprinkle 1 teaspoon Southwest Seasoning on each chicken breast, using your hands to coat both sides thoroughly. Heat 1 tablespoon of the Piri Piri in a large skillet over high heat. Add the chicken and saute' until brown, for about 3 minutes on each side, then turn again and cook for another 2 minutes, for a total of 8 minutes. Remove from the heat, and remove the chicken with tongs. Heat the remaining 7 tablespoon Piri Piri in a small saucepan until hot and bubbling, for about 2 minutes. To serve, place 1 chicken breast on each of 4 plates and top with 3/4 cup of the Jicama Orange Salad. Spoon 1 1/2 tablespoon of the heated Piri Piri over all. Makes 4 main-course servings. Emeril's Southwest Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 1/2 cup. Jicama Orange Salad: Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture. It usually grows in tropical climates and looks something like a turnip. Combine all the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in a airtight container make about 3 cups, about 4 salad servings. PIRI PIRI: Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature. When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature. Makes about 3 cups. From Emeril's New Orleans Cooking by Emeril Lagasse and Jessie Tirsch continued in part 2
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Nutrition (calculated from recipe ingredients)
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Calories: 5114
Calories From Fat: 2796
Total Fat: 316.3g
Cholesterol: 292.4mg
Sodium: 13615mg
Potassium: 5052.9mg
Carbohydrates: 412.5g
Fiber: 54.8g
Sugar: 95.3g
Protein: 174.5g