Chicken “Ropa Vieja” with Heirloom Black Barley, Mango Jicama Salad
and Plantain Mojo Sauce
Serves 6- 10 oz Portions
Chicken Ropa Vieja- 6 portions
Chicken Breast 6 each
Red Onion 1 each (medium dice)
Green Bell Pepper 1 each (medium dice)
Red Bell Pepper ½ each (medium dice)
Fresh Garlic Clove 4 each (minced)
Canola Oil 1T
Chicken Stock 2 cup
Achiote Paste 2 T
Ground Cumin 1 T
Green olives 8 each (sliced thin)
Malt Vinegar 1 T
Fresh lime Juice 1 T
Cilantro (chopped) ¼ cup
Black Pepper ½ T
Mexican Oregano 1 T
Method of Preparation
1. Remove chicken breast from the bone. Also remove skin from chicken.
2. Sauté onions, peppers and garlic at medium heat for about 2 minutes in pressure cooker pot. Be careful not to burn the garlic. (if you do not have a pressure cooker, use a small sauce pot)
3. Add chicken and remaining ingredients to the pot, and cook for about 13-14 minutes. (if using a sauce pot, you must cook the chicken for at least 45 minutes at a low simmer before shredding)
4. Remove chicken, and lightly shred apart, and place back in the liquid. At this time add your cilantro and mix well. Reserve chicken in the hot liquid until you are ready to plate.
Heirloom Black Barley Pilaf- 6 portions
Black Barley 2 cups
Celery 1 oz
Carrots 1 oz
Onions 1 oz
Red Bell Pepper 1 oz
Extra Virgin olive oil 1 tsp
Chicken Stock 1 ½ qt
Fresh chopped parsley 2 T
Cumin Seed ½ T
Salt ¼ tsp
Black Pepper ½ tsp
Method of Preparation
1. In a small pan, sauté onions, carrots, bell pepper, and celery in extra virgin olive oil until just cooked through. Set aside.
2. Toast cumin seed n sauté pan for about 2 minutes at medium heat. Be careful not to burn. Pulverize in small spice grinder.
3. In a small pot, bring chicken stock to a boil. Add in black barley and stir with a spoon. Bring back to a boil, and then simmer for about 35-40 minutes, or until desired tenderness. Strain the barley, and toss it with sautéed vegetables.
4. Season with salt, pepper, parsley and ground cumin.
Plantain Mojo Sauce
Ripe Plantain 1 ½ cup -sliced on the bias (1 inch thick)
Carrots ¼ cup - rough chop
Onion 2T - rough chop
Fresh Garlic 2 cloves minced
Olive Oil 1 T
Habanero pepper ½ tsp minced
Chicken Stock ½ cup
Orange juice ½ cup
Salt 1/3 tsp
Saffron 1 tsp
Method of Preparation
1. In a small sauce pot, sauté plantains, carrots, onions and garlic in olive oil for about 4 minutes at medium heat. Season with salt. Add chopped habenero pepper, and sauté another minute.
2. Add orange juice, chicken stock, saffron, and bring to a boil. Simmer for about 10 minutes.
3. Puree sauce in blender until smooth consistency is achieved. You will want to have this sauce just coat the back of a serving spoon. Adjust seasonings accordingly and reserve until service.
Mango Jicama Escabeche
Jicama ¾ cup- small uniform dice
Ripe Mango ¾ cup- small uniform dice
Avocado ¾ cup-small uniform dice
Fresh Orange zest 1 T
Fresh Orange Juice 2 T
Fresh Lime Juice 1 T
Cilantro ½ T
Salt ¼
Micro Rainbow Greens ¾ cup
Method of Preparation
1. In a small bowl combine mango, jicama, and avocado. Add zest, orange and lime juice, cilantro, and salt then toss well. Allow salad to sit for at least 10 minutes to enable the flavors will marry
2. Right before service, add rainbow greens and toss gently.
