| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
Garlic and Lime Brine
|
|
|
|
Water cold
|
1 lb |
|
|
Kosher salt
|
3/4 cup |
|
|
Sea salt coarse
|
1/4 cup |
|
|
Garlic cloves smashed
|
12 |
|
|
Honey
|
1/4 cup |
|
|
Black peppercorns
|
2 tbsps |
|
|
Lime zest
|
1 tbsp |
|
|
Lime juice
|
1/2 cup |
|
|
Combine 1 quart water and next 7 ingredients in saucepan over medium heat; stir until completely dissolved. Remove from heat and cool. Combine with remaining 3 quarts water, transfer to large nonreactive container, and add chicken breasts. Cover and brine below 40°F overnight. Remove chicken breasts from brine, rinse, and pat dry. Char-grill over medium-high heat until grill marked; transfer to sheet pan. |
|
|
Oil
|
3/4 cup |
|
|
Chili lime spice blend dry commercially prepared
|
1/4 cup |
|
|
Combine oil and spice rub. Brush mixture evenly over chicken breasts and roast in preheated 350°F conventional oven for 25 to 30 minutes or until chicken breasts reach an internal temperature of 165°F for 15 seconds and are no longer pink. Keep warm above 140°F. |
|
|
Papas Fritas
|
|
|
|
Oil
|
1-1/2 cups |
|
|
Potato wedges skin on 10 way cut frozen commercially prepared
|
4-1/2 lbs |
|
|
Poblano peppers fire roasted seeded peeled
|
12 oz |
|
|
Onions random chopped sautéed
|
6 oz |
|
|
Kosher salt
|
as needed |
|
|
Black pepper coarse
|
as needed |
|
|
To prepare single serving: Heat 2 tablespoons oil in sauté pan over medium-high heat. Add 6 ounces potatoes in single layer. Cook for 4 to 5 minutes per side or until crisp and golden brown. Add 1 ounce peppers, ½ ounce onions, and season with salt and pepper to taste. Sauté for 2 minutes or until heated through. |
|
|
Cilantro sprigs fresh
|
12 |
|
|
Habanero sauce commercially prepared
|
1/4 cup |
|
|
Limes halved oiled grilled
|
24 |
|
|
Habanero peppers whole fresh
|
12 |
|
|
To assemble single serving: Arrange papas fritas and 1 chicken breast on plate. Garnish with 2 grilled lime halves, 1 cilantro sprig, 1 habanero pepper, and 1 teaspoon zigzag drizzle of habanero sauce. |
|
Nutrition Facts
-
Serving Size:
(434g)
- Servings Per Container:
- Amount Per Serving
- Calories
740
Calories from Fat
500
% Daily Value*
-
86%
Total Fat
56g
-
18
%Cholesterol
55
mg
-
21
%Sodium
500
mg
-
12
%Total Carbohydrate
37
-
Vitamin C
220
%Vitamin A
10
%
Iron
15
%Calcium
4
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.