[CH] Tonight's Dinner - Chile Pepper Chicken

RisaG (radiorlg@yahoo.com)
Mon, 4 Mar 2002 17:26:51 -0800 (PST) 

This was tonight's dinner. Chile Pepper Chicken with
Fresh Tomato Salsa. I served it with basmati rice that
I cooked in the microwave with some garlic powder (a
puerto rican friend told me to do this - she got it
from her MIL who is a wonderful cook) and a bit of
salt. It was fabulous.

My DH loved it and even tried some scotch bonnet sauce
on it (I was amazed).

                     *  Exported from  MasterCook  *

                Chile Pepper Chicken w/Fresh Tomato
Salsa

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Chiles                          
Poultry
                Salsa

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        CHICKEN:
   4                    boneless skinless chicken
breast halves
                        CHILE PASTE:
   2      tsp           Red Lion medium chili powder
   1      tsp           granulated garlic
   1      tsp           freshly ground black pepper
     1/2  tsp           powdered ginger
     1/2  tsp           ground cumin
   2      tbsp          water
                        juice of 2 limes
                        SALSA:
   1      cup           grape tomatoes -- halved
     1/2  lg            red onion -- chopped
   1      lg clove      garlic -- minced
   3      tbsp          fresh cilantro -- chopped
   1      tbsp          cilantro-infused olive oil
   1      tbsp          lime juice -- fresh
     1/2  tsp           sugar
     1/4  tsp           ground cumin
     1/2  tsp           sea salt
   1      small         ripe chile pepper -- minced
                        Garnish:
                        chopped chile
                        chopped cilantro

Prepare Chicken:

In a small bowl, combine the spices and the water. Mix
well. Add a touch of cilantro oil here if you wish.
Place chicken in ziploc-type bag. Cover with fresh
lime juice. Rub it in. Then top with chile paste. Rub
that in too. Let sit, in sealed ziploc-type bag, for
1-2 hours.

When ready to cook, sprinkle with salt. 

Preheat George Foreman Grill. When hot, brush with
cilantro-infused oil. Put chicken on and cook for 5
minutes or so until no longer pink inside. 

To serve: Place 1 chicken breast on each plate. Top
with salsa and another side dish. Sprinkle each plate
with some chopped chile and chopped cilantro.


Prepare Salsa:

Place tomatoes, onion, garlic, and cilantro in a small
bowl. In another small bowl, combine the oil, lemon
juice, sugar, salt, cumin and chiles.  Mix well. Pour
dressing into tomato mixture. Combine well. Set aside.


                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

I served the chicken with some cooked rice. To make
microwaved seasoned rice: Place 1 cup of basmati rice,
2 cups of water, 1 tsp salt and 1 tsp garlic powder
into a microwavable container. Cover with plastic
wrap, and leave one end open to vent the steam so it
doesn't explode. Drizzle a bit of oil in. Cook on HIGH
for 4 minutes. Then cook for another 8 minutes on MED
(50%). Open carefully (with vented side away from you)
and fluff rice with a fork. The garlic powder really
ups the flavor.

To make this hotter, add some hot sauce or use a
hotter variety of chile powder in the chile paste.



=====
RisaG

MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 03/01/02

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