Red Jalapeno Chicken with Curtido
Chef-owner Juan Sanjuan
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
- In shallow bowl, combine red jalapeno puree and chicken; marinate chicken for several hours in the refrigerator.
- Remove chicken from marinade and grill or saute on all sides until internal temperature reaches 160 F.
- Meanwhile, combine white onion, tomato, cucumber, mango and red onion. Stir butter, garlic and cilantro into hot rice.
- To serve, plate chicken on rice and top with vegetable mixture.
Photo courtesy of Perfect Puree of Napa Valley