Recipe for Piri Piri Chicken with Jicama Orange Salad pt 1 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/2 cup Piri Piri, in all
3 cup Jicama Orange Salad
4 x Skinned and boned chicken breast halves, (about 6 ounce each)
4 tsp Emerils Southwest Seasoning, in all
----------------- EMERILS SOUTHWEST SEASONING ----------------
2 tbl Chili powder
2 tbl Paprika
1 tbl Ground coriander
1 tbl Garlic powder
1 tbl Salt
2 tsp Ground cumin
1 tsp Cayenne pepper
1 tsp Crushed red pepper
1 tsp Black pepper
1 tsp Dried leaf oregano
----------------- JICAMA ORANGE SALAD ----------------
2 cup Diced, peeled jicama (1/2-inch dice)
3 x Peeled seedless oranges, cut into sections (about 1 cup)
2 tbl Freshly squeezed orange juice
1/4 cup Finely chopped red onions
3 tbl Finely chopped red bell pepper
3 tbl Chopped fresh cilantro
1/2 tsp Salt
3 x Turns freshly ground black pepper
----------------- PIRI PIRI ----------------
1/3 cup Olive oil
4 x Fresh jalapeno peppers, coarsely chopped, stems seeds, and all
2 x Fresh poblano peppers, coarsely chopped, stems, seeds, and all
1 tbl Crushed red pepper
1 tsp Salt
8 x Turns freshly ground black pepper
Instructions:
Instructions: I cant 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 3/4 cup of the Jicama Orange Salad. Spoon 1 1/2 tablespoon of the heated Piri Piri over all.

Makes 4 main-course servings.

Emerils Southwest Seasoning:
Combine all ingredients thoroughly and store in an airtight jar or container.

Makes about 1/2 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.

continued in part 2

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