 |
 |
|||
|
|
|
|||
|
Cuban Fried Chicken on Latin Chopped Salad Serves 6 Cuban Fried Chicken 3 tablespoons cumin seeds 4 cloves garlic 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Juice of 3 limes Juice of 2 oranges Juice of 1 grapefruit 2 pounds boneless, skinless chicken breast, cut into 1-inch by 3-inch strips Vegetable oil or trans-fat free shortening for frying 1 1/2 cups all-purpose flour, seasoned with salt and freshly ground black pepper Latin Chopped Salad 1 bag ready-to-eat mixed greens 1 cup garbanzo beans 1 cup calypso beans or red beans 1 medium zucchini, cut in half, grilled, and diced 1 cup diced tomatoes 2 ears grilled corn, cut off the cob Honey Chipotle Vinaigrette (see recipe below), to taste 1/2 cup crumbled Cabrales blue cheese, for garnish 1 to 2 avocados, diced, for garnish Fried plantain chips, for garnish For the Cuban Fried Chicken: To make a marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking the pan until the aroma of the seeds is released, about 1 minute. To a blender, add the toasted seeds along with the garlic, salt, pepper, and citrus juices. Blend to combine thoroughly. Transfer marinade to a large bowl. Immerse the chicken strips in the marinade and refrigerate for at least 2 hours. When ready to cook the chicken, place the flour in a shallow baking dish. Remove the marinated chicken strips from the bowl and dredge them in the flour. Set aside. Heat 1/2- to 3/4-inch of vegetable oil or shortening in a large, heavy pan over medium heat until hot, but not smoking. In batches, place chicken in the pan and fry 3 to 4 minutes per side, until golden brown and cooked through. Remove chicken from oil and place on a rack over a platter lined with paper towels to drain. For the Latin Chopped Salad: In a large mixing bowl, combine the mixed greens, beans, zucchini, tomatoes, and corn. Add Honey Chipotle Vinaigrette to taste and toss thoroughly. To Serve: Divide Latin Chopped Salad evenly between six chilled dinner plates. Top with Cuban Fried Chicken strips, crumbled Cabrales blue cheese, avocado, and plantain chips. Serve immediately. Honey Chipotle Vinaigrette Makes about 2 cups 1 cup extra virgin olive oil 3/4 cup red wine vinegar 1/4 cup honey, warm 2 dried chipotles, stemmed 2 tablespoons Dijon mustard 1 1/2 teaspoons kosher salt Add all the ingredients to a blender and combine thoroughly. Refrigerate until ready to use. |
|
In the Kitchen is brought to you by: |
| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |