[CH] This Was Tonights Dinner

RST G (synapse7@home.com)
Mon, 03 May 1999 22:18:01 -0400

This could've been spicier and I would've been really happy but I made
it so my hubby could tolerate it. It was really great.

                     *  Exported from  MasterCook  *

         Jerk Chicken w/Grilled Veg. Salsa & Cilantro Vinaigrette

Recipe By     : Risa Golding (and Bobby Flay)
Serving Size  : 2    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            boneless skinless chicken breast halves --
washed/dried
                        salt and pepper -- to taste
   6      tbsp          jerk seasoning blend
                        Jerk sauce -- at room temperature
   1 1/2  cups          cooked rice -- brown or white
                        CILANTRO VINAIGRETTE -- From Bobby Flay
   2      cups          cilantro leaves (tightly packed)
   2      tbsp          red wine vinegar
   1      tbsp          fresh lime juice
   1      tbsp          garlic -- minced
   1      tbsp          red onion -- finely chopped
   1      tbsp          honey
     1/2  cup           olive oil
                        salt and freshly ground pepper
                        GRILLED VEGETABLE SALSA:
   1      med           Vidalia onion -- cut in 1/4" slices
     1/2  med           red bell pepper -- cut in two
     1/2                yellow bell pepper -- cut in two
   1                    jalapeno pepper -- minced
     1/2                serrano pepper -- minced
   1                    scallion -- chopped coarsely
   3      cloves        garlic -- minced
     1/2  15.5 oz can   black beans -- rinsed & drained

For chicken: Rub chicken with oil and then rub in the Jerk seasoning
blend on both sides. Place the chicken in a shallow dish and refrigerate
for 4-6 hours or more.

When ready to cook, heat up a grill (whichever you are using - grill
pan, charcoal grill, gas grill, or GF Grill). Cook chicken until soft
but done, when you puncture it you shouldn't see any pink and the juices
should run clear. About halfway, turn the chicken over. This should take
around 15-20 minutes. 

For Vinaigrette: Combine the cilantro, vinegar, lime juice, garlic,
onion and honey in a blender and puree. With the motor running, slowly
add the oil until emulsified. Season to taste with salt and pepper and
pour into a squeeze bottle. May be prepared up to 1 day ahead and
refrigerated. Bring to room temperature before serving. makes 1 cup.

For salsa: Heat a grill pan (or a charcoal grill, gas grill or GF
Grill). When hot, brush a small amount of oil on it or spray some
cooking spray over it. Grill onion slices, red pepper strips. When brown
or black on each side, remove from grill. When cool enough to handle,
coarsely chop. Set aside.

Chop scallions and tomatoes coarsely. Mince chiles. Heat a nonstick
skillet over medium-high heat.When hot, add scallions, chiles and
garlic. Saute until scallions are a little soft, 1-2 minutes. Add
tomatoes, grilled veggies and black beans. Saute until tomatoes
breakdown a bit, 5-7 minutes. Sprinkle with salt and pepper to taste.
Take off heat and set aside.

To plate: Spread 3/4 cup of rice in center of plate. Cut chicken breasts
into 6 pieces each, on the diagonal. Fan them out along one half of the
plate. Place 3 Tbsp. of grilled veg salsa in the middle of the plate (on
top of rice). Drizzle cilantro vinaigrette around plate. Drizzle some
jerk sauce over chicken. If you wish, dollop some sour cream on top of
the chicken also.



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RisaG