Grilled Chicken Fiesta Salad

The first time I ever had this meal was in Galveston Texas at Yagas Cafe, thanks Mike.  It was my first job I had got when I moved down there to go to culinary school.  I put off from ordering the fiesta salad on my lunch breaks because for some reason it didn't appeal to me.  Well the day finally came when I was so tired of all the other menu items I threw the towel in and though what the heck!  To my surprise it was the most flavorful, tangy, fresh salad I had ever eaten.  I was immediately hooked I kid you not.  I was eating it with chicken, with out chicken, even in burritos.  The other menu items from that day forward were none existent because nothing could compare.  So if that story doesn't have you convinced you have to make this I am sorry for your stubbornness.  It is your loss though!!  

This is something I like to make a day in advanced cause the longer the veggies get to soak in the rice vinegar the better!  If you are having to serve the day of that will do as well.  It can be served with chicken or vegetarian style and one is just as good as the other.  

For the Chicken style fiesta salad butterfly 3 boneless skinless chicken breast.  Season with S&P and other spices of choice.  I used kickin chicken =)  Grill to the utmost perfection and you should be good to go!

 

While the chicken is grilling away or even if you opted out of eating chicken wash all of your veggies and get ready to slice and dice.  You will be cutting one of each green, orange, red and yellow bell pepper, 1/2 purple onion, 3 jalapeños and 1 bunch of cilantro.  Once everything is uniform place in bowl and season with S&P and 1/4-1/2 cup seasoned rice vinegar.  I use 1/2 cup but that may be to acidic for some.  I could drink that stuff outta the bottle honestly!  

For the sides you can serve with black beans which I do prefer as well as spanish rice.  Something about the extra fiber and starch just gets you fuller.  This is a very light dish tons of crunch, bold & fresh flavor that leaves you not feeling guilty.   So on that I bid you a fare well sweet summer until we meet again.  

Hatch Chile Chicken Paella

It was just Searcy and I this morning in a clean house with John out on a job.  I was kinda excited because I had bought three new cookbooks yesterday I could not wait to look at!  As I sat reading through my new treasures I couldn't get chicken out of my head.  Sundays I always think deserve a special meal.  One that would take too long to even consider for a week night, and one you just can't find the time to squeeze in on a saturday.  Although it was my plan to be in my kitchen all day I whipped this paella out in 1 1/2 hours.  That is not including my store time.  I stayed in the poultry section for 30 minutes sulking that they didn't have split breast with ribs with the skin on it.  I thought OMG I am going to have to think of something else to cook but alas I got the heck over it and grabbed the skinless chicken and merrily went on my way.  This recipes was originally going to have piquillo peppers in it but that too I could not find at the store.  During the check out I did however noticed a $5.00 bag of roasted Hatch chile peppers.  So I improvised.  Boy will my hubby love me for that.  

I happen to have a pretty awesome mom by the way that bought me a set of Rachael Ray cooking pans for my birthday.  It came with a 5 qt sauté pan I have yet to use until today.  With as much room this pan has to occupy I knew it would be perfect to withstand the task of this one pot meal!

Put your oven on 350 degrees.  Go get your pan and put it on medium heat and add 1/4 cup of olive oil.  While that is getting hot, salt and pepper your chicken breast (or any chicken of your choice).  Remember do not not skimp on the seasoning.   The last thing you want to do is be in the kitchen all day to make something that doesn't have any flavor.   

Once your pan is hot place the chicken skin side down and cook 12 minutes on one side then flip for another 12 on the other.  I rotate my chicken every 4 minutes to ensure all my chicken is getting evenly browned.   Once the juices run clear place the chicken on a plate and set aside.   

To that same pan add 5 Hatch chiles, 3 minced cloves of garlic, 3 roma tomatoes and S&P.  Sauté until the skin is peeling from the tomatoes.  After about 10 minutes add 1/2 TB of saffron and 1 heaping TB of paprika.  Stir until tomatoes and peppers are completely coated.

Add 2 cups of long grain white rice.   Stir until rice is completely seasoned.  To that add 1/2 cup of white wine.  Let simmer for about 2 minutes then add a 4 cups of hot chicken broth, or stock.  Stir your rice then place a lid over this for 10 minutes.  You can stir it occasionally and it will not hurt the rice's feelings.  I promise.

Once your rice has absorbed most of the liquid but is not dry, place your chicken breast on top of it.  Place the lid on the pan once again and place in the oven for an additional 15 minutes.  This pan is awesome in the sense it can go from stove top to oven to table.  Do not just put just any pan in your oven be sure it is a multitasker!  If it is not I am sorry to say you do not qualify for a one pot meal so do not pass go and do not collect $100.  You will need to go ahead and get another pan out you can throw in the oven!

Once your timer has alerted you about your Paella being done pull it from the oven and lets plate.  You can cut up your chicken, or if you choose thighs, or legs go ahead and serve the chicken pieces whole.  It is whatever you want just as long as there is enough for everyone.  I add a few garnishes of italian parsley and lime wedges.  These are not just for show either.  Squeeze that lime all over your chicken and rice and take a bite and you will know exactly why I put it as a garnish =)  Enjoy!