Cilantro Lime Chicken
4 small boneless skinless chicken breasts
1 cup cilantro leaves
2 cloves garlic
1 jalapeno
1 lime, juiced
1/4 cup extra virgin olive oil
dash of pepper
salt, to taste
Blend all the above ingredients, except chicken, in a food processor. Remove into a bowl & marinate chicken breasts in the mixture for 4 hrs.
Heat a cast iron grill pan till nice & hot. Grill the chicken breasts till cooked & nicely browned.
Scallion Rice
2 scallions, chopped (whites & greens seperated)
1 clove garlic, finely chopped
1 green chilli, finely chopped
2 tbsp extra virgin olive oil
salt, to taste
1 1/2 cups basmati rice
3 cups chicken broth
Heat oil in a nonstick pan. Add the chopped garlic & green chilli. Fry till fragrant. Add the scallion whites & cook till softened. Add the basmati rice & fry till it gives a nutty aroma. Add salt & chicken broth. Bring to a boil. Continue to boil, till you can see the rice on the surface. Cover the pan with a tight fitting lid & lower the flame to low & let cook for 20 mins. Switch off the flame. Open pan & mix in the scallion greens. Cover pan & set aside for 10 mins. Serve warm.
Mango Salsa
1 big mango, chopped
2 tbsp chopped onion (preferably red. I did'nt have.. so I used white)
1/2 jalapeno, finely chopped
2 tbsp finely chopped coriander leaves
1/2 lime, juiced
salt, to taste
Mix all the above ingredients in a bowl. Cover & put it in the refrigerator for approx 2 hrs. Serve along with chicken & rice.
