Red Jalapeno Chicken with Curtido

Menu PartEntree
Cuisine TypeLatin
Red Jalapeno Chicken

Chef-owner Juan Sanjuan

Gloria’s Restaurant

Huntington Park, Calif.

Who isn’t looking for a new take on chicken? This recipe turns out a colorful and flavorful center-of-the plate item. Chef Juan Sanjuan preps all the vegetable while the chicken is marinating. He specifies cutting the veggies with a chiffonade technique, or into thin strips.


1½ to 2 cups frozen red jalapeno puree, thawed

2 boneless, skinless chicken breasts

1 white onion, cut into strips

1 tomato, cut into strips

1 cucumber, seeded and cut into strips

¼ cup mango strips

¼ cup red onion strips

1½ cups hot cooked rice

2 tbsp. butter

2 tbsp. finely chopped cilantro

1 tsp. minced garlic


  1. In shallow bowl, combine red jalapeno puree and chicken; marinate chicken for several hours in the refrigerator.
  2. Remove chicken from marinade and grill or saute on all sides until internal temperature reaches 160 F.
  3. Meanwhile, combine white onion, tomato, cucumber, mango and red onion. Stir butter, garlic and cilantro into hot rice.
  4. To serve, plate chicken on rice and top with vegetable mixture.

Photo courtesy of Perfect Puree of Napa Valley


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