May

May

Recipe courtesy of Ryan Conklin, CEC, Executive Chef, UNC REX Healthcare, Culinary and Nutritional Services

InHarvest Products Used

Ingredients:

Recipe courtesy of Ryan Conklin, CEC, Executive Chef, UNC REX Healthcare, Culinary and Nutritional Services

Yield: 6, 10 oz. portions

For Chicken “Ropa Vieja”:

  • 6 boneless, skinless chicken thighs
  • 1 red onion, medium diced
  • 1 green bell pepper, medium diced
  • ½ red bell pepper, medium diced
  • 4 garlic cloves, fresh, minced
  • 1 T. canola oil
  • 1 qt. chicken stock
  • 2 T. achiote paste
  • 1 T. ground cumin
  • 8 green olives, sliced
  • 1 T. malt vinegar
  • 1 T. lime juice, fresh squeezed
  • ¼ c. cilantro, chopped
  • ½ T. black pepper
  • 1 T. Mexican oregano

 For Heirloom Black Barley Pilaf:

  • 2 c. InHarvest Black Barley
  • 1 oz. celery, diced
  • 1 oz. carrot, diced
  • 1 oz. onion, diced
  • 1 oz. red bell pepper, diced
  • 1 t. extra virgin olive oil
  • 1½ qts. chicken stock
  • 2 T. parsley, fresh, chopped
  • 1 T. cumin seed, toasted first, then ground in a spice grinder
  • ¼ t. salt
  • ¼ t. black pepper

For Plantain Mojo Sauce:

  • 1½ c. ripe plantain
  • ¼ c. carrot, rough chopped
  • 2 T. onion, rough chopped
  • 2 garlic cloves, minced
  • 1 T. olive oil
  • ½ t. habanero pepper, minced
  • ½ c. chicken stock
  • 1½ c. orange juice
  • 4 T. heavy cream
  • 1/3 t. salt
  • 1 t. saffron

For Mango Jicama Salad:

  • ¾ c. jicama, small uniform diced
  • ¾ c. mango, ripe, small uniform diced
  • ¾ c. avocado, small uniform diced
  • 2 T. fresh orange juice
  • 1 T. fresh lime juice
  • ½ T. cilantro
  • ¼ t. salt
  • ¾ c. micro citrus greens

Directions:

For Chicken "Ropa Vieja":

  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.

For Heirloom Black Barley Pilaf:

  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 in 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 InHarvest 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 about 1 T. of ground cumin.

For Plantain Mojo Sauce:

  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 habanero pepper and sauté for another minute.
  2. Add orange juice, chicken stock, saffron, and cream and bring to a boil. Simmer for about 10 minutes.
  3. Purée 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.

For Mango Jicama Salad:

  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 to marry.
  2. Right before service, add rainbow greens and toss gently.