Tortilla crusted Chicken with Mexican Rice Pilaf, Guacamole, and Mexican Salad
Prepared during Qualifying Round: Chicken and Veggies Invention Test
Junior MasterChef Pinoy Edition
by Kyle Imao
Ingredients:
For the TORTILLA ENCRUSTED CHICKEN:
Juice of ½ Lime
2 Tsp. Onion Powder
1 Tsp. Cumin Powder
¼ Tsp. Nutmeg, Ground
1 Tbsp. Spanish Paprika
Salt, to season
½ Pc. Chicken Breast Fillet
½ Cup Crushed Tortilla Chips
½ Cup Cornstarch
1 Egg beaten
½ Tsp. Salt
Oil, for frying
For the GUACAMOLE:
1 Avocado, Deseeded and Flesh scooped out using a spoon
Juice of ½ Lime
¼ Pc. Red Onion, finely minced
1 Pc. Tomato, chopped
3 slices pickled Jalapeno Peppers
2 stalks Cilantro, minced
Salt and Pepper, to season
For the MEXICAN RICE PILAF
½ cup rice, uncooked
2 Tbsp. Butter
½ cup Tomato Sauce
1 cup water
¼ Tsp. of each: Paprika, Onion Powder, Cumin, Nutmeg, Turmeric
For the CHEESE PIMIENTO AND ROASTED PISTACHIO NUT SAUCE:
1 Red Pimiento
2 Tsp. Paprika
¼ cup cheddar cheese, shredded
2 Tsp. Butter
½ cup water
¼ sour cream
2 Tbsp. crushed Pistachio nuts
For the MEXICAN SALAD:
½ cup Lettuce, shredded (reserve 1 whole leaf for salad bed)
¼ Onion, thinly sliced
½ Tomato, chopped
2 Tbsp. baked or boiled red kidney beans
2 Tbsp. Cheddar Cheese, grated
2 Pcs. Black Olives, sliced
3 Slices Jalapeno Pepper
Instructions:
For CHICKEN:
1. Marinade Chicken Breasts with first six ingredients
2. Crush Tortilla chips by pulsing in a blender until powdery
3. Beat Egg and season with salt
4. Prepare Batter assembly line by putting cornstarch, egg and crushed tortilla onto individual shallow bowls.
5. Heat Oil for frying
6. Dip Chicken piece first in Cornstarch, then egg, then roll onto crushed Tortilla chips.
7. Fry both sides in hot oil until golden brown or chicken is cooked from the inside.
For GUACAMOLE:
1. Combine all ingredients together and give a light stir
2. Adjust taste with more lime and/or salt
3. Add more Jalapeno pepper slices for desired heat.
For MEXICAN RICE PILAF:
1. Sauté Uncooked rice in butter
2. Add Tomato sauce, water and the rest of the ingredients. Mix well and bring to a boil.
3. Simmer in low heat until rice is cooked and liquid dries out.
For CHEESE –PIMIENTO AND ROASTED PISTACHIO NUT SAUCE:
1. Grill Pimiento in open fire or blowtorch until skin burns and flesh softens.
2. Wash off burnt skin of Pimientos, deseed and finely mince the flesh.
3. In a saucepan, combine cheese, pimiento, water, sour cream, paprika and butter altogether.
4. Bring to boil and summer until thick and set aside.
For SALAD:
1. Set aside whole leaf or lettuce for bed.
2. Toss all ingredients together and place on top of lettuce bed.
ASSEMBLE DISH BY:
1. Place a serving of rice on dish, top with chicken and drizzle cheese sauce over chicken.
2. Place salad and Guacamole on other side of the dish. Garnish with Jalapeno peppers, Cilantro sprigs, and shredded cheese.
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