After two and half weeks of kitchen remodeling we are back in the kitchen and cooking once again.
This is a delightful and easy recipe that can be used in more than one way.
Hope you like it.
- 1/2 cup packed coarsely chopped cilantro leaves and tender stems
- 1/3 cup lime juice from about 6 limes
- 1/3 cup extra-virgin olive oil
- 4 medium cloves garlic, peeled
- 1 tablespoon dark brown sugar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon crushed red pepper flakes
- 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes (or chicken breast)
- 1 large red bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
- 1 large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
- 1 large white onion, cut into 1 1/2-inch cubes and separated into 3-layer segments
- Wooden skewers, soaked in water for at least 30 minutes prior to use
- Place all the ingredients up to the chicken into a blender and whirr until smooth.
- Place chicken and the marinade in a plastic bag, seal and refrigerate for at least an hour and up to five.
- Arrange on skewers the chicken, sweet peppers and onion sections.
- Grill until meat is done and veggies are tender crisp.
NOTES: I served this with warmed flour tortillas and a “tomato salad of sliced cherry tomatoes, 2 chiles minced, 1/3 c chopped cilantro, salt, pepper, and about 1/8 c of olive oil, and slices of avocado. Made wonderful wraps. You could also serve on a bed of rice with any other sides you might like, such as a Mexican slaw.
SOURCE: Adapted from Serious Eats
Get ready for this, because it is utterly amazingly good.
We were eating a few weeks ago at a fairly high-end restaurant for lunch and I ordered a chicken sandwich. While the taste was fine, the meat was dry and too thick, and I realized I could do better.
And after looking at a few recipes, I developed my own version with the stuff I like, and it was, grand, if I do say so for myself.
So follow the rules, and I tell ya, you will not be disappointed.
Seriously, follow the rules, no exceptions (except for the sauce, which is a more personal taste and if you don’t like jalapeños, well you are a sad case, but leave ’em out, and the cilantro too, but gosh that makes you a total wimp.).
- 2 chicken breasts
- 8 strips of bacon, cut in half and fried crisp
- lettuce, crunchy iceberg is best
- thinly sliced red onions (very thin)
- panko crumbs
- barbecue sauce or your favorite brand or recipe
- 4 slices of provolone cheese
- 1/2 c mayo
- 2 tbsp chopped cilantro
- 1 jalapeno, seeded and finely diced
- pepper to taste
- 4 buns (your favorite type)
- Butterfly each breast half and then slice in half giving you 4 pieces.
- Prepare a bowl with warm water and about 1/2 c salt. Stir until salt has dissolved, and then place the fillets in the brine. Refrigerate for all long as 12 hours, but preferably around 4-6.
- When ready, dry off the fillets.
- Heat a fry pan with a tablespoon of olive oil.
- Paint one side of a fillet with barbecue sauce, press that side into a dish of panko crumbs (you can use others but I like the added crunch from these). Paint the other side and flip over and press more panko crumbs on the other side. Slide carefully into the hot pan. Do this with remaining fillets and brown the chicken on both sides.
- Remove to a rack and place in a preheated oven of 400° for about 20 minutes to finish cooking.
- When ready to finish dish, place a slice of provolone on each and shut off oven and let the cheese just melt.
- Meanwhile, combine the mayo, cilantro, jalapeño and pepper in a bowl and whisk until mixed.
- Place buns, cut side down in the fry pan and just brown a bit.
- Then assemble the sandwich and serve immediately.
NOTES: You could easily grill the chicken if you wish, and leave off the panko too with just the barbecue sauce. The point of the barbecue sauce however is to give a subtle sweet twang so don’t drown it in sauce. If you wish, you could make the sauce with mayo and some avocado and whirr it up in the blender. You could also caramelize the onions.
SOURCE: Sherry Peyton