Saturday, July 4, 2015

                     SALSA VERDE CHICKEN QUINOA by CHEF DAN:
Serves 6

INGREDIENTS:
2 cups quinoa, rinsed
4 cups chicken stock
2 cups salsa Verde (recipe to follow)
2 cups shredded chicken
2 cups shredded Colby
Avocados, tomatoes, cilantro for serving

DIRECTIONS:  (PREHEAT OVEN TO 350 DEGREES)
1.   Bring chicken stock and quinoa to a boil in a saucepan.
2.   Reduce heat cover and simmer for 15-20 minutes, or until the liquid has evaporated.
3.   Remove from heat and let sit for 5 minutes.
4.   Fluff with a fork.
5.   Stir salsa Verde, chicken, and 1 cup of cheese into the quinoa.
6.   Spread into a prepared baking dish and top with reaming cheese.

SALSA VERDE:
5 tomatillos
1 EACH jalapeno and Serrano peppers
2 unpeeled garlic cloves
1/2-onion, diced
1/3-cup cilantro
2 teaspoons EACH lime juice, and lemon juice
1 teaspoon EACH cumin and oregano

DIRECTIONS: (roasted on the bbq. in a steel pan its perforated design bring food in contact with the flame to impact a delicious flavor)
1.   Remove husks and wash tomatillos.
2.   In a steel pan place tomatillos, Serrano peppers, onion and garlic.
3.   Place pan directly over the flame roast until blackened for 8 minutes.
4.   Place in paper bag and let cool when cool remove blacked skin.
5.   Place all ingredients in a blender and blend until smooth.

ENJOY DAN:                                                 BON-APPETIITE!!


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