Chicken “Ropa Vieja” with Heirloom Black Barley, Mango-Jicama Salad & Plantain Mojo Sauce

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

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”:

 For Heirloom Black Barley Pilaf:

For Plantain Mojo Sauce:

For Mango Jicama Salad:

Directions

For Chicken "Ropa Vieja":

  1. 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.)
  2. 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.)
  3. 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 micro greens and toss gently.

Nutrition Facts
Per serving: 730 cal., 42 g pro., 81 g carb.,14 g fiber, 26 g fat (7 g sat. fat), 165 mg chol., 950 mg sod., 19 g sugar