18th July 2007

Orange-Marinated Grilled Chicken with Smoky Tomato Salsa and Green Rice

Tonight we tag-teamed dinner, with Lisa making a cilantro-tomatillo rice while I took care of the chicken and salsa. The recipes were from two different sources, but went really, really well with each other. We loved the smoky tomato salsa, it was excellent with both the chicken and the rice. The grilled chicken recipe is from Healthy Latin Cooking, and the Green Rice is from Cooking Light. We cut both of the recipes in half to serve 2.

Also, hooray! Our 50th post!

Orange-Marinated Grilled Chicken with Smoky Tomato Salsa
4 boneless, skinless chicken breast halves (4 oz each)
salt and ground pepper
1/2 cup orange juice
2 tbsp lime juice
1 clove garlic, minced
1 tbsp olive oil (optional)

2 large tomatoes
1 small onion, quartered
2 cloves garlic
2 canned chipotle peppers
1/4 cup chopped cilantro
2-3 tbsp lime juice
salt and ground pepper

4 sprigs cilantro

Chicken and Marinade: Season each chicken breast with salt and pepper, and place in a 13″x9″ baking dish. In a small bowl, combine the orange juice, lime juice, garlic, and oil (if using). Whisk and pour over chicken. Cover and marinate in the refrigerator for 60 minutes.

Salsa: While the chicken is marinating, preheat the grill over high heat. Place the tomatoes, onions, and garlic on the grill and roast, turning occasionally, for 6 to 8 minutes, or until the skins are charred and blistered. (Skewer the garlic to keep them from falling through the grate. Transfer to a plate to cool. When the vegetables are cool enough to handle, peel off most, but not all, of the burnt skin. (The few pieces of charred skin left will add a nice flavor.) In a food processor, combine the tomatoes, onions, garlic, and chipotle peppers. Puree until smooth. Stir in the chopped cilantro and 2 tbsps of the lime juice. Season with salt and pepper, add more lime juice to taste. Let cool to room temperature.

Assemble and cook: Just before serving, preheat the grill to high heat. Grill the chicken for 5-6 minutes per side or until done. Spoon one-quarter of the salsa in a pool on each of 4 plates. Place a grilled chicken breast in the center of each and garnish with a cilantro sprig.

Green Rice
6 large tomatillos (about 3/4 lb)
2 tbsp water
1/3 cup minced fresh cilantro
4 tsp minced seeded jalapeno peppers
1/2 tsp salt
1 clove garlic, minced
1 1/4 cups uncooked long grain rice

Discard husks and stems from the tomatillos. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain. Combine the tomatillos and 2 teaspoons water in a blender and process until smooth. Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups. Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil. Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with fork.

posted in Cooking Light, Healthy Latin Cooking, Main Dishes | 0 Comments

15th May 2007

Grilled Mahi-Mahi Tacos with Pineapple Salsa

One of our favorite quick summer meals is grilled fish tacos. This recipe is based on preparations that I’ve encountered at a couple of local restaurants. It’s quick to make, thanks to pre-marinated fish from Trader Joe’s.

Mahi-Mahi Fish Tacos
Trader Joe’s Seasoned Mahi-Mahi Fillets
Pineapple Salsa (recipe follows)
Cabbage, shredded

1. Grill fish over medium heat until cooked through. Use a fork to separate the fish into small, bite-size pieces
2. Warm tortillas in oven, on grill, or in microwave
3. Place some cabbage in tortilla, top with fish, and pineapple salsa
4. Eat.

Pineapple Salsa
1 cup pineapple, diced (if buying canned, get the sliced instead of the chunks; they’re easier to cut into smaller pieces)
1/3 cup red onion, diced
1/4 cup cilantro, chopped
1 tbsp jalapeno, finely chopped
1 1/2 tbsp lime juice
black pepper

Mix all ingredients together in a bowl, refrigerate

posted in Main Dishes | 2 Comments