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Chicken in Cilantro Adobo

Grilled chicken in cilantro adobo with Andean quinoa salad
Serves 4
pairs with: XPLORADOR CHARDONNAY
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For the Cilantro adobo
  1. 1 cup fresh cilantro leaves, leaves and stems
  2. 1/2 cup fresh parsley and/or basil leaves
  3. 1 fresh bay leaf 1 teaspoon ground cumin
  4. 1 teaspoon dried oregano
  5. 1/2 cup scallions, minced
  6. 2 cloves garlic
  7. 1/2 cup rice wine vinegar
  8. 2 Tablespoon brown sugar
  9. 1/4 cup olive oil
  10. Salt and black pepper to taste
  11. 4 chicken breasts with skin
  12. Warmed stone-ground corn tortillas for serving
For the Andean quinoa salad
  1. 1 cup quinoa (about 7 ounces)
  2. 2 cups water
  3. Salt
  4. 1/4 cup vegetable oil
  5. 2 Tablespoons lime juice
  6. 3⁄4 cup finely diced mix of bell peppers
  7. 1 cup cooked corn kernels
  8. 2 Tablespoons finely chopped mint
  9. 1 Tablespoon minced jalapeño pepper
  10. 1 scallion, finely minced
  11. 1/4 cup finely minced cilantr
Instructions
  1. Method: Before serving preheat the grill or grill pan over moderate heat.
  2. Place all the ingredients for the adobo (except oil) in a blender and pure until smooth, with the motor running, add the oil in a thin stream until a nice emulsion forms. Pour the marinade in a deep platter, add the chicken pieces and toss to coat. Refrigerate overnight.
Prepare the quinoa salad
  1. In a saucepan bring the quinoa, water and 1⁄2 teaspoon of salt to a boil. Cover and cook over low heat until the water is absorbed and the quinoa tender, about 17 minutes. Spread the quinoa on a baking sheet and let cool completely.
  2. In a medium bowl mix together the oil and lime juice.
  3. Add the vegetables and herbs and season with salt to taste.
  4. Add the quinoa, combine and reserve.
  5. Grill the chicken to order, brushing frequently with the reserved cilantro adobo. Slice and serve with the Andean quinoa salad.
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