| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
2 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breast halves; washed & dried |
|
|
Salt and pepper; to taste |
| 6 |
tb |
Jerk seasoning blend |
|
|
Jerk sauce; at room temperature |
| 1 1/2 |
c |
Cooked rice; brown or white |
| 2 |
c |
Cilantro leaves; (tightly packed) |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Fresh lime juice |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Red onion; finely chopped |
| 1 |
tb |
Honey |
| 1/2 |
c |
Olive oil |
|
|
Salt and freshly ground pepper |
| 1 |
md |
Vidalia onion; cut in 1/4" slices |
| 1/2 |
md |
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 |
cn |
(15.5 oz) black beans; rinsed & drained |
INSTRUCTIONS
CILANTRO VINAIGRETTE
GRILLED VEGETABLE SALSA
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.
Recipe by: Risa Golding (and Bobby Flay)
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on May 03, 1999,
converted by MM_Buster v2.0l.
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