Hot and Smokey Chipotle Chicken Tenders With fresh pineapple salsa
Ingredients
Chicken supreme* 16 pieces (400g)
Chipotle in adobo sauce, lended 30 gms
Cilantro chopped, 10 gms
Lime juice, 10 ml
Oil, 30 ml
Salt to taste
Lemon wedges 4 pieces
Iceberg lettuce 100g
Fresh pineapple salsa 160 gms
Method
Marinate chicken supreme with salt, chipotle, lemon juice, chopped cilantro and half of the oil. On a medium hot grill or pan, smear little oil and grill the chicken supreme on both sides till done. Garnish with a lemon wedge. Serve on shredded iceberg lettuce, topped with fresh pineapple salsa. Supreme is the most tender part of chicken, cling under the breast. You can use chicken breast cut into thick strips incase you can’t get supreme from the supplier.
Fresh Pineapple Salsa: Take fresh ripe pineapple, diced 80 gms tomatoes, seeds and pulp removed, diced 60 gms jalapeno, chopped two to four gms white onion, chopped 20 gms cilantro, chopped 2 gms sprigs, lemon juice half tsp, salt to taste. Combine all these ingredients in a bowl and refrigerate for 20 minutes before using.
Recipe courtesy: Chef Vikas Seth, Executive Chef Sancho's and Singkong
Sundried tomato risotto
Ingredients
4 tbsp butter
2 tbsp olive oil
1/2 whole large yellow onion, diced
3 cloves garlic, minced
2 cups Arborio rice, uncooked
8 whole sun-dried tomatoes packed in oil, drained and minced
1 cup dry white wine (optional)
7 cups low sodium chicken broth
Salt as needed
Freshly ground black pepper
1 cup parmesan, freshly grated
1/4 cup heavy whipping cream
Fresh Basil, chiffonade (optional)
Method
Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside. Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for three minutes. Add dry rice. Stir to coat and cook for three minutes, stirring gently. Pour in wine. Stir and
cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done. It usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all. Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.
Recipes courtesy: Chef Tarang Joshi, The Glasshouse
