Kelly the Culinarian: Cooking with Kelly: Chicken fiesta

Tuesday, May 27, 2008

Cooking with Kelly: Chicken fiesta

It's finally summer! I love the flavors of summer. Everything is fresh, bright and verdant. While my tomato seeds died, the seedlings I bought are fairing well.

Until they give off fruit, I'm onto buying. But I devised a tomato-rich recipe for chicken for the happy day when I have more tomatoes than I know what to do with.

This dish includes lime and chipotle marinated chicken breast grilled with melted cheese and topped with sour cream. It's served alongside Mexican-style rice and pinto beans along with a homemade rustic salsa. PS - Mexican food is really hard to photograph attractively.
You need:
Two chicken breasts
10 limes
Chipotle salsa
1/2 cup shredded cheddar cheese
2 tablespoons of sour cream
5 tomatoes
3 onions
2 green onions
1 jalapeno pepper
1 bunch cilantro
1.5 cups rice
1 packet taco seasoning
1 can pinto beans

3 cloves garlic

Olive oil

To start with the chicken, I marinaded it in a chipotle salsa and the juice of three limes for three hours. Make sure to trim the breasts of fat and blot with a paper towel before putting on the grill for 12 minutes or until cooked throughout.
For the salsa, you'll want to finely chop five small tomatoes, two small onions, a half-cup of cilantro, two green onions and one jalapeno pepper. I take the rib and seeds out, but that's up to you as to how much heat you'd like. I also added the juice of a half of a lime to keep the flavor going and help break down the salsa into one flavor. Refrigerate for an hour before serving.

For the rice, I brown a clove of minced garlic and a half of a chopped onion in two tablespoons of olive oil. Then, I added 1.5 cups of long-grain rice and allowed it to brown for five minutes, stirring constantly. Next, add three cups of water and one packet of taco seasoning, stir to coat and bring to a boil. Stir every so often and keep cooking until all the water is absorbed/evaporated. Stir in another three tablespoons of chopped cilantro for a fresh flavor and another tablespoon of the chipotle salsa.

Drain and rinse the beans. Brown another clove garlic and half an onion in a tablespoon olive oil. Add the beans and stir to coat in oil. Just warm the beans and add salt and pepper.
I know it's multi-stepped but you could save time if you'd like to buy some of the elements. It sure is tasty.


Katie Zeller said...

It may be hard to photograph.... but it's easy to imagine the tastes... I love Mexican, and the only way I can get it here is to make it... Thanks for the help!

Valerie Harrison (bellini) said...

I agree that it may be hard to photogragh attractively...but it sure tastes out of this world:D