Spicy Cliantro-Lime Chicken Jambalaya

This is probably one of my all time favorite recipes. Cilantro-lime rice mixed with fresh corn, black beans, red bell peppers, lime, jalapeño and spicy grilled chicken is an amazing combination. This dish is perfect for that outdoor spring or summer party, a weekend picnic, or just a weekday dinner with your family. 

Serves 4 main course, 8-10 side.

Read through entire recipe before starting.

First, prepare marinade for chicken:

1 jalapeño, finely diced
1/4 cup cilantro, finely chopped (about 1 cup whole)
1 shallot, finely diced
2 large garlic cloves, finely diced
1/4 cup oil
2 tablespoon red wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh lime juice

2 large chicken breasts, cut into tender-sized strips

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy.) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and add chicken. Coat chicken well and let marinate for 30 minutes.

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While chicken is marinating, prepare the rice: 

1/2 cup rice

1/2 tablespoon olive oil

1/4 sweet or yellow onion (about 1/2 cup chopped)

1 cup chicken broth

1/4 teaspoon salt

Zest from 1 lime

Cilantro (about 1 tablespoon finely chopped)

In a blender, combine, onion, broth, salt and lime zest well.  Set aside. In medium pot, heat oil. Add rice and cook over medium heat for about 5 minutes or so. Slowly add broth mixture and cilantro to rice and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat. Fluff with a fork, cover and set aside.

     

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While rice is cooking , prepare ingredients below, keeping separated, then set aside.

1 cup sweet or yellow onion (about 1 small onion or 1/2 large onion), diced

1 clove garlic, finely diced

1 jalapeño, finely diced

1 red pepper, diced

1 cup black beans (rinsed and drained well)

1 cup fresh cooked corn kernels--about 2 ears*

1 zucchini (optional)

      *(To prepare the corn, fill a medium size pot with water and bring to a boil. Cook corn on the cob for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Once cooled, cut corn off the cob.)

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Next, grill chicken for about 10 minutes (about 5-6 minutes on each side.) Remove from grill and cover with foil. Set aside and let rest for about 10-15 minutes.

After chicken has rested, dice into 1 inch pieces and set aside. 

While chicken is resting, heat a large sauté pan or wok with 1 tablespoon of olive oil. Add diced  onions and garlic and cook for 5 minutes on medium heat. Add 2 pinches of kosher salt and a few grinds of fresh black pepper. Add diced pepper and jalapeño and cook for about 5 more minutes. Add corn and black beans and cook until warmed through (about 1-2 minutes). Remove from heat and add rice and chicken. Combine well.

Transfer rice and vegetable mixture to serving bowl/platter.

In the same sauté pan (don't wash it), add 1/2 tablespoon olive oil and heat. Add zucchini and sauté for about 3-5 minutes, or until crisp tender and slightly browned. Transfer to platter. Squeeze juice from one lime over mixture and 1 tablespoon chopped cilantro. Toss well. Serve warm or at room temperature. 

Variations:
Omit zucchini
Add zucchini, yellow squash and yellow bell pepper

Shopping list:
2 jalapeños
1 bunch cilantro
1 shallot
1 medium/large yellow or sweet onion
3 large garlic cloves
vegetable oil
red wine vinegar
cayenne pepper
ground cumin
kosher salt
fresh ground pepper
1 large lime or 2 small
2 large chicken breasts
rice
chicken broth
1 red bell pepper
1 can black beans
2 ears of fresh corn
1 small zucchini or 1/2 large

Black Bean + Corn Salsa

I LOVE this "salsa" so much. I basically just eat it as a salad. So call it salsa, salad. . .what ever floats your boat. I honestly could just snack on this all day and be totally happy and satisfied. 

Lots of trial and error with this recipe (and a sweet husband who will indulge in my experiments,) but it couldn't have turned out any better (at least in my book.) This recipe makes a huge bowl, so take it to a pot luck, super bowl party, summer BBQ. . .or just make a batch for yourself to eat for the week. Eat with your favorite corn chips, make lettuce wraps, top with an avocado, or just eat plain, like me.

Ingredients

2 cups diced red pepper (about 2 peppers)

2 cups diced tomatoes (about 2 large tomatoes)

2 cans black beans (rinsed and drained well)

2 cups fresh corn (about 3 ears of corn)

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

1 shallot, finely diced

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and set aside.

Fill a medium size pot with water and bring to a boil. Cook corn for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Set aside to cool.

Rinse and drain beans well. Chop pepper and tomatoes and place in a large bowl. Slice corn kernels from ears and add to bowl along with the beans. Toss with cilantro mixture. Season with more salt, if necessary, to taste. Let sit for a few hours before eating . Enjoy!

Corn Chowder with Chicken and Green Chilies

I made this soup for dinner the other night and it was delicious, as usual! I had it for lunch on a super cold, snowy day and I was happy :O)

This soup is great the day of, and even better the next day.

Ingredients:

1 large boneless, skinless chicken breast, cut into 1/2 to 3/4 inch pieces

1/2 cup chopped onion

2 garlic cloves, minced

3 tablespoons butter

1 cup chicken broth

1 teaspoon ground cumin

2 cups heavy cream

2 cups grated cheddar or Monterey Jack cheese

1 16 oz bag frozen corn

1 (4 oz) can diced green chilies, undrained

1/4 teaspoon Tabasco sauce

1 medium tomato, chopped & drained (1 14 oz can drained, diced tomatoes will work as well.)

Fresh cilantro

Use sour cream as an optional garnish.

In a large pot, brown chicken, onions and garlic in butter until chicken is no longer pink. Add chicken broth, cumin and a pinch of kosher salt; bring to a boil. Reduce heat and simmer for about 5 minutes. Slowly add cream. When cream is warm, add cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Baked Creamed Corn

Before you go away, just listen to what I have to say about corn. I love corn. . .love it, love it, love it--especially creamed corn. But, when it comes to creamed corn, I'll be honest. . .I was not a big fan at first and basically would have nothing to do with it. But, when my son was born, we were treated to the most delicious meal ---creamed corn and barbecued Tri-tip. And, after just having a baby, I was up for eating almost anything. Oh! I thought I had died and gone to heaven. I will never forget that most delicious meal. So, before you turn your nose away at the creamed corn, just give it a chance :)

Try Gulliver's Creamed Corn

Or, try this version of my Aunt Bonnie's Baked Cream Corn (both are equally delicious!)

1 box Jiffy corn bread mix
1 can creamed corn, undrained
1 can corn, undrained
1/2 cup butter, melted
1 cup sour cream
pinch or 2 of kosher salt
2/3 cup grated Mozzarella cheese


Preheat oven to 350 degrees


Melt butter in microwave safe bowl. Add all ingredients, except cheese. Pour into a 4 quart casserole dish or a 9 x 9" glass baking dish. Bake for 50 minutes. Remove and sprinkle cheese on top. Bake for 10 more minutes. Remove from oven and let sit for about 20 minutes before serving.

Lemon Seared Chicken Tortilla Soup

As soon as the weather started getting cold I was craving something warm and yummy (and I'm not talking about my snuggie - or my husband.) Something yummy for my tummy, like soup! And this one definitely hits the spot. I only ask that you use everything mentioned below. . .namely all the garnishes. It just doesn't taste right without them. Enjoy!

You'll need:
2 boneless chicken breasts
1 lemon, sliced
Kosher salt
Fresh ground pepper
3 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
Juice from 1 lime
8 cups chicken broth
1 (28oz) can diced tomatoes
2 (14oz) cans black beans
1 cup frozen corn

Garnish:
Sour cream
Grated cheddar cheese
Chopped cilantro
Diced avocado
Crumbled tortilla chips

To cook chicken, heat a medium sized sauté pan on medium high with 2 tablespoons olive oil. Generously season chicken breasts with fresh ground pepper and a little salt. Place chicken in hot pan and top with lemon slices. Reduce heat to medium low. Cover and let cook for 5 - 8 minutes. Remove lemon slices, turn chicken over and replace lemon slices on top. Cover and cook an additional 5 - 8 minutes until chicken is cooked through. Remove chicken from pan and let rest.

In a large pot, heat 1 tablespoon olive oil. Add onion and garlic and cook on medium heat until onion is soft and tender (about 5 - 8 minutes.) Add chili powder, cumin and garlic powder. Cook an additional minute. Add chicken broth, lime juice and tomatoes and bring to a boil. Reduce heat to low and simmer for 30 minutes.
In the meantime, when chicken has cooled a bit, dice into 1/4 inch pieces.
To soup, add beans, chicken and corn. Continue to cook on low for about 5 minutes.
Garnish and serve.

Creamed Corn

So, I know you're thinking, "Creamed Corn...seriously? That stuff from a can?" Well, think again, because once you've tried this version of creamed corn, you'll never think of it in the same way again. 

Pair this dish with couscous and your favorite grilled meat.

Ingredients

2 tablespoons butter

2 tablespoons flour

1 cup heavy whipping cream

1 cup milk

3 tablespoons sugar

3/4 teaspoon salt

32 oz. tender white frozen corn (do not use shoe peg corn)

1 cup uncooked cous cous

1 tablespoon butter

1 teaspoon salt

For the creamed corn, start by melting butter over medium heat. Add flour and cook for 1 minute. Slowly stir in heavy cream, milk, sugar and salt. Cook over medium heat until bubbly. Add corn and stir until well combined. Continue stirring occasionally, until corn is completely heated through. 

Meanwhile cook the couscous. Add 1 cup of water, 1 tablespoon of butter and 1 teaspoon of salt to a sauce pan. Bring water to a boil. Add 1 cup couscous. Stir until combined with water. Cover pan and remove from heat. Let sit for 5 minutes.

Serve together with favorite barbequed/grilled meat. We love to use pork tenderloin or tri-tip with a teriyaki or Santa Maria marinade.