Piri piri chicken with jicama orange salad pt 1

1 servings

Ingredients

Quantity Ingredient
½ cup Piri Piri; in all
3 cups Jicama Orange Salad
4 Skinned and boned chicken breast halves; (about 6 ounce each)
4 teaspoons Emeril's Southwest Seasoning; in all
2 tablespoons Chili powder
2 tablespoons Paprika
1 tablespoon Ground coriander
1 tablespoon Garlic powder
1 tablespoon Salt
2 teaspoons Ground cumin
1 teaspoon Cayenne pepper
1 teaspoon Crushed red pepper
1 teaspoon Black pepper
1 teaspoon Dried leaf oregano
2 cups Diced; peeled jicama
; (1/2-inch dice)
3 Peeled seedless oranges; cut into sections
; (about 1 cup)
2 tablespoons Freshly squeezed orange juice
¼ cup Finely chopped red onions
3 tablespoons Finely chopped red bell pepper
3 tablespoons Chopped fresh cilantro
½ teaspoon Salt
3 Turns freshly ground black pepper
1⅓ cup Olive oil
4 Fresh jalapeno peppers; coarsely chopped,
; stems seeds, and
; all
2 Fresh poblano peppers; coarsely chopped,
; stems, seeds, and
; all
1 tablespoon Crushed red pepper
1 teaspoon Salt
8 Turns freshly ground black pepper
1 tablespoon Minced garlic

Directions

EMERIL'S SOUTHWEST SEASONING

JICAMA ORANGE SALAD

PIRI PIRI

I can't think of better eating on a warm summer evening than this light, easy-to-make dish. The unusual, tangy heat of the Piri Piri--a Portuguese/African rendition of the Creole or Cajun chili pepper condiment--is offset by the cool, refreshing flavors of the salad.

Prepare the Piri Piri at least a week ahead. Prepare the Jicama Orange Salad, and set aside. Sprinkle 1 teaspoon Southwest Seasoning on each chicken breast, using your hands to coat both sides thoroughly. Heat 1 tablespoon of the Piri Piri in a large skillet over high heat. Add the chicken and saute' until brown, for about 3 minutes on each side, then turn again and cook for another 2 minutes, for a total of 8 minutes. Remove from the heat, and remove the chicken with tongs. Heat the remaining 7 tablespoon Piri Piri in a small saucepan until hot and bubbling, for about 2 minutes. To serve, place 1 chicken breast on each of 4 plates and top with ¾ cup of the Jicama Orange Salad. Spoon 1½ tablespoon of the heated Piri Piri over all. Makes 4 main-course servings.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly and store in an airtight jar or container. Makes about ½ cup. Jicama Orange Salad:

Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture. It usually grows in tropical climates and looks something like a turnip.

Combine all the ingredients in a bowl and toss until thoroughly blended.

This can be made a day ahead and stored in the refrigerator in a airtight container make about 3 cups, about 4 salad servings.

PIRI PIRI:

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature. When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature. Makes about 3 cups.

From Emeril's New Orleans Cooking by Emeril Lagasse and Jessie Tirsch continued in part 2

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