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Tuesday, June 18, 2013

Mexi-Cajun Chicken Handles Recipe





Yield: 6 servings
Time Estimate: 28 minutes overall, including 15 minutes of preparation and 13 minutes of cooking
Storage Notes: serve immediately; excess chicken & endives will keep for 2 days when refrigerated
Difficulty: moderate

Beautiful, healthy, and flavorful, this recipe is one of our summer go-tos when entertaining. Our Southwest & Cajun spice blends are so rich that there's no need to marinate beforehand - making this perfect for last minute dinners or if, like us, you're just not the type to plan too far ahead.

Ingredients:

  •  2 chicken breasts
  •  5 medium to large endives
  • 1 red onion
  • 1 clove garlic
  • 1 medium advocado
  • 1/2 cup basil
  • 4 teaspoons Taste of the Southwest
  • 4 teaspoons Taste of Cajun
  • 5 teaspoons soy sauce
  • 4 teaspoons extra virgin olive oil
  • *Extra Points* 2 limes

Method: 

  1.  Peel garlic and chop into small slivers.
  2.  Dice onion into small chunks.
  3. Add olive oil to medium sized saucepan and turn heat to high. After 1 minute, add garlic.
  4. As garlic begins to brown, add onion, cooking until it becomes translucent.
  5. Rinse chicken, and chop in small pieces, around 1/2 inch. Add to saucepan, reduce heat to medium, add Cajun & Southwest spices, and cook for 10 minutes. Stir frequently.
  6. Rinse basil and dice finely. Open avocado and cut into small chunks, around 1/4th inch.
  7. Remove brown or broken leaves from endives, and peel 20 - 25 large leaves for use as scoopers. Arrange on serving plate.
  8. Remove chicken from heat, and allow to cool.
  9. Using a slotted spoon or similar, add chicken to endives. Top with avocado, and sprinkle with basil.
  10. Apply small amount of soy sauce to each scooper.
  11. *Extra Points* Use a zester on limes, and dust scoopers with lime zest.
  12. Serve.