Tuesday, April 7, 2009
Green Chili Chicken with Roasted Asparagus & Pepper Hash
Ever want to find a way to make boring old chicken less boring and old? The other day I picked up some lovely free range, organic chicken breasts, and found myself asking the same question. Because chicken has such mild flavor and must be cooked all the way through to avoid intestinal distress or worse, it's a challenging protein to work with. The answer came to me in a flash. I'd also picked up at the grocery store some canned green chilies from Hatch, New Mexico, near where my mother grew up. Channeling Bobby Flay, I decided to make a marinade in my blender out of them, and then to broil them for a grilled flavor. I also had some lovely organic asparagus - in season right now and affordable. I decided to serve everything over a rice and bean hash studded with lovely red bell peppers. The resulting dish was both gorgeous and flavorful - the perfect combination. So without further ado, here's my recipe.
Domestic Diva's Green Chili Chicken with with Roasted Asparagus & Pepper Hash
2 organic chicken breasts
1 small can green chillies
2 tbsp honey
1 lime, juiced
1 garlic clove
salt & pepper
2 cups brown rice, cooked
1 can pinto beans, drained and rinsed
1 onion, chopped
1 garlic clove, chopped
1 bell pepper, diced
1 tbsp lime juice
2 tbsp fresh dill
1 tbsp olive oil
2 tbsp olive oil
1 bunch asparagus
salt & pepper
In a blender, combine the marinade ingredients and puree. Season to taste with salt and pepper. Place the chicken breasts in a bowl and pour the marinade over them, coating them well. Allow to marinade for at least 30 minutes. Then, to cook the chicken by either broiling or grilling it until cooked through. Allow the chicken to rest for 5 minutes and then cut into thin slices.
To make the hash, heat a heavy bottomed saute pan or cast iron pan over medium high heat. Add the olive oil. Then, saute the onion and pepper until lightly caramelized, about 10 minutes. Add the garlic and saute for one minute longer. Then, add the rice and beans, cooking for an additional five minutes. Add the lime juice and dill, stirring to combine. Season to taste with salt and pepper.
Preheat the oven to 350 degrees. To make the asparagus, place it in a roasting pan and drizzle with the olive. Salt and pepper it to taste. Then, cook it in the oven for ten minutes, or until tender.
To plate, place the hash in the bottom of the dish. Lay some asparagus across the top. Finish it by adding the slices of chicken. Enjoy!
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