Piri Piri Chicken With Jicama Orange Salad Pt 1 Recipe

• 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
• 1 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

Directions