Apr 28, 2011

Party with a salsa chicken salad...a carribean one at that :)


As the heat turns on way before the beginning of the official summer of 2011 (we ain't complaining though!), time for some of the Caribbean stuff. Mango, fruits and citrus with some of the oomph of Basmati and some of the ouch of jalapeno roasted grilled chicken..

Mango-pineapple and pepper Chicken Rice salad: Recipe adapted from The NYtimes.

Ingredients:
1 pound boneless, skinless chicken thighs, cut into 2-inch chunks . You can use the regular breasts too
1/4 cup finely chopped scallions
2 tablespoons chopped cilantro stems 
One smallish onion. Sliced
1 big tomato. Sliced
One red bell pepper
One green pepper
1 big jalapeno sliced thinly.
1 large mango, cut into small cubes (or use 2 small mangoes). 
1/2 a cup of chunked pineapple.
1/4  cup or a bit less of almonds or cashews. optional!
3 garlic cloves, finely chopped 
 1/2 teaspoon light brown sugar
1 1/2 teaspoon black pepper
1/2 teaspoon kosher salt 
2 tbsf Worcestershire sauce
A pinch cayenne
2 tbsf  olive oil

Let the parrty begin :) Hey we have all the colors and all the oomphs and ahh's. So it is got to be a party :)

Prepare Basmati according to package directions. Plate it on the salad dish, once done.

In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl. 

Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 2 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic, jalapeno and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Add the onion and peppers and saute for another minute Pour in the Worcestershire and cook, scraping up any browned bits from the bottom of the pan, about 1 minute.
Remove pan from heat and immediately add nuts, mango, tomato, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary. Serve over the bed of Basmati

Have it with some margarita...summer is just begining :)



Happy eating and healthy living!












1 comment:

The Japanese Redneck said...

Chock full of veggies.