INGREDIENTS (for 2 Servings):
2 Boneless, Skinless Chicken Breasts
½ cup White Rice
4 oz Tomatillos
2 Ears of corn
2 Scallions
1 Cubanelle Pepper
1 Summer Squash
3 Tbsps Golden Raisins
2 Tbsps Rice Vinegar
1 Tbsp Sugar
1 Tbsp cooking oil, such as canola
2 Tbsp quality olive oil
Step 1: Cook the rice. Set aside and keep warm.
Step 2: Prepare produce:
• Remove tomatillo husks and dice the tomatillos.
• Remove corn husk and cut corn kernels off of cob
• Dice the pepper
• Dice the squash
• Thinly slice scallions, keeping sliced white bottoms separate from green tops.
Step 3: Combine tomatillos, sugar,1/2 tablespoon vinegar, 1/2 tablespoon olive oil, salt, and pepper. Toss to coat. Set aside.
Step 4: Completely coat the chicken with CHAR CRUST® Southwest Chipotle, covering all sides. Add enough cooking oil to pan to coat the bottom of the pan (pan should be large enough to fit both chicken breasts without crowding). Heat pan over medium-high heat until oil is shimmering but not smoking. Add chicken to pan. Cook on each side for 2-3 minutes, then turn down heat to medium and continue cooking until cooked through. Use a quality meat thermometer for good food safety. Remove chicken from pan and keep chicken warm. Stir tomatillo mixture again.
Step 5: Add corn, pepper, squash and white bottoms of the scallions to the pan. Cook over medium heat until vegetables are soft, scraping bottom of pan with spatula to loosen the fond left from the chicken. Add a little oil if mixture looks too dry.
Step 6: Add raisins, remaining vinegar, and 1/2 tablespoon of olive oil to the rice and stir to blend well.
Step 7: Place the rice on your plate, followed by the vegetables, and chicken on top. Top with sliced green scallion. Option: Also top with finely chopped fresh cilantro leaves.
