| 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 | ts | Emeril's Southwest Seasoning; in all |
| 2 | tb | Chili powder |
| 2 | tb | Paprika |
| 1 | tb | Ground coriander |
| 1 | tb | Garlic powder |
| 1 | tb | Salt |
| 2 | ts | Ground cumin |
| 1 | ts | Cayenne pepper |
| 1 | ts | Crushed red pepper |
| 1 | ts | Black pepper |
| 1 | ts | Dried leaf oregano |
| 2 | c | Diced; peeled jicama |
| ; (1/2-inch dice) | ||
| 3 | Peeled seedless oranges; cut into sections | |
| ; (about 1 cup) | ||
| 2 | tb | Freshly squeezed orange juice |
| 1/4 | c | Finely chopped red onions |
| 3 | tb | Finely chopped red bell pepper |
| 3 | tb | Chopped fresh cilantro |
| 1/2 | ts | Salt |
| 3 | Turns freshly ground black pepper | |
| 1 1/3 | c | Olive oil |
| 4 | Fresh jalapeno peppers; coarsely chopped, | |
| ; stems seeds, and | ||
| ; all | ||
| 2 | Fresh poblano peppers; coarsely chopped, | |
| ; stems, seeds, and | ||
| ; all | ||
| 1 | tb | Crushed red pepper |
| 1 | ts | Salt |
| 8 | Turns freshly ground black pepper | |
| 1 | tb | Minced garlic |
INSTRUCTIONS
EMERIL'S SOUTHWEST SEASONING JICAMA ORANGE SALAD PIRI PIRI 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
A Message from our Provider:
“Jesus: he understands”