Glazed Chicken with Jicama Salsa

Name: Glazed Chicken with Jicama Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tbsps achiote paste; 2 Tbsps canola oil; 118 milliliters chicken stock or canned low-sodium broth; 2 Tbsps chopped cilantro; 1 Tbsp minced fresh ginger; 1 Tbsp minced garlic; 118 milliliters honey; 118 milliliters ketchup; 118 milliliters fresh orange juice; 1 large yellow plantain; 8 servings Jicama Salsa; 8 servings Salt and freshly ground pepper; 1 kilograms skinless, boneless chicken breast halves

Glazed Chicken with Jicama Salsa might be just the main course you are searching for. One portion of this dish contains roughly 38g of protein, 8g of fat, and a total of 357 calories. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. It is a reasonably priced recipe for fans of Mexican food. Head to the store and pick up honey, canolan oil, chicken breast halves, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

In a large glass or ceramic baking dish, mash the achiote paste with the garlic and ginger. Stir in the ketchup and honey, then add the orange juice and cilantro. Set aside 1/2 cup.

Ingredients you will need

Annatto Paste

Orange Juice

Cilantro

Ketchup

Garlic

Ginger

Honey

Equipment you will use

Baking Pan

Add the chicken breasts to the remaining marinade, turning to coat them well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.

Ingredients you will need

Chicken Breast

Marinade

Wrap

Equipment you will use

Plastic Wrap

Meanwhile, cut the tips off of the plantain. Make a cut just through the skin, then peel. Using a mandoline, thinly slice the plantain lengthwise.

Ingredients you will need

Plantain

Equipment you will use

Mandoline

In a large nonstick skillet, heat the oil until shimmering. Working in batches, fry the plantain strips over moderately high heat until golden and crisp, 3 to 4 minutes. Using tongs, transfer the plantain strips to paper towels, letting as much oil as possible drip back into the skillet.

Ingredients you will need

Plantain

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Tongs

Sprinkle the plantain strips with salt.

Ingredients you will need

Plantain

Salt

Light a grill or preheat the broiler.

Equipment you will use

Broiler

Grill

Remove the chicken from the marinade and season with salt and pepper. Grill or broil for about 10 minutes, turning, until browned and just cooked through.

Ingredients you will need

Salt And Pepper

Marinade

Whole Chicken

Equipment you will use

Grill

Transfer to a platter and cover with foil. In a small saucepan, stir the chicken stock into the reserved 1/2 cup marinade and boil over high heat until slightly reduced, about 5 minutes.

Ingredients you will need

Chicken Stock

Marinade

Equipment you will use

Sauce Pan

Aluminum Foil

Set the chicken on plates and spoon the Jicama Salsa alongside.

Ingredients you will need

Whole Chicken

Jicama

Salsa

Garnish with the plantain and serve with the sauce.

Ingredients you will need

Plantain

Sauce

Equipment

Ingredients

Servings:

2Tbsps

achiote paste 2Tbsps

canola oil 118milliliters

chicken stock or canned low-sodium broth 2Tbsps

chopped cilantro 1Tbsp

minced fresh ginger 1Tbsp

minced garlic 118milliliters

honey 118milliliters

ketchup 118milliliters

fresh orange juice 1large

yellow plantain 8servings

Jicama Salsa 8servings

Salt and freshly ground pepper 1kilograms

skinless, boneless chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.