Cost per recipe $9.48 view details
- 1/2 c. Piri Piri, in all
- 3 c. Jicama Orange Salad
- 4 x Skinned and boned chicken breast halves, (about 6 oz each)
- 4 tsp Emeril's Southwest Seasoning, in all
- 2 Tbsp. Chili pwdr
- 2 Tbsp. Paprika
- 1 Tbsp. Grnd coriander
- 1 Tbsp. Garlic pwdr
- 1 Tbsp. Salt
- 2 tsp Grnd cumin
- 1 tsp Cayenne pepper
- 1 tsp Crushed red pepper
- 1 tsp Black pepper
- 1 tsp Dry leaf oregano
- 2 c. Diced, peeled jicama (1/2-inch dice)
- 3 x Peeled seedless oranges, cut into sections (about 1 c.)
- 2 Tbsp. Freshly squeezed orange juice
- 1/4 c. Finely minced red onions
- 3 Tbsp. Finely minced red bell pepper
- 3 Tbsp. Minced fresh cilantro
- 1/2 tsp Salt
- 3 x Turns freshly grnd black pepper
- 1Â 1/3 c. Extra virgin olive oil
- 4 x Fresh jalapeno peppers, coarsely minced, stems seeds, and all
- 2 x Fresh poblano peppers, coarsely minced, stems, seeds, and all
- 1 Tbsp. Crushed red pepper
- 1 tsp Salt
- 8 x Turns freshly grnd black pepper
- 1 Tbsp. Chopped garlic
- I cannot think of better eating on a hot 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 possibly Cajun chili pepper condiment-is offset by the cold, refreshing flavors of the salad.
- Prepare the Piri Piri at least a week ahead. Prepare the Jicama Orange Salad, and set aside. Sprinkle 1 tsp. Southwest Seasoning on each chicken breast, using your hands to coat both sides thoroughly. Heat 1 Tbsp. of the Piri Piri in a large skillet over high heat. Add in the chicken and saute/fry' till brown, for about 3 min on each side, then turn again and cook for another 2 min, for a total of 8 min. Remove from the heat, and remove the chicken with tongs. Heat the remaining 7 Tbsp. Piri Piri in a small saucepan till warm and bubbling, for about 2 min. To serve, place 1 chicken breast on each of 4 plates and top with 3/4 c. of the Jicama Orange Salad. Spoon 1 1/2 Tbsp. of the heated Piri Piri over all.
- Makes 4 main-course servings.
- Emeril's Southwest Seasoning:Combine all ingredients thoroughly and store in an airtight jar or possibly container.
- Makes about 1/2 c..
- 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 till thoroughly blended.
- This can be made a day ahead and stored in the refrigerator in a airtight container make about 3 c., about 4 salad servings.
- PIRI PIRI:Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 min. Stir in the garlic, remove from the heat, and allow to cold to room temperature. When the mix is cold, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or possibly 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 c..
- continued in part 2
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|Amount Per Recipe||%DV|
|Recipe Size 826g|
|Calories from Fat 2614||90%|
|Total Fat 296.03g||370%|
|Saturated Fat 40.99g||164%|
|Trans Fat 0.01g|
|Total Carbs 65.27g||17%|
|Dietary Fiber 29.7g||99%|