1⁄4 cup pitted green olives, plus 2 tablespoons brine
1 tablespoon Chicken flavored Better Than Bouillon, or other bouillon powder
1⁄2 teaspoon cumin
2 bay leaves
4 skin-on, airline chicken breasts
Salt and white pepper to taste
Chopped parsley OR cilantro, for garnish
1 16 oz container of mixed greens
1 large yellow carrot thinly shaved in long strips
1 medium zucchini thinly shaved in long strips
1⁄2 cup of cherry tomatoes cut in half
1⁄2 cup of yellow cherry tomatoes cut in half
2 cups of edible flowers (mixed variety)
1 large orange
1 cup of fried crunchy onions
3 tbs of sherry vinegar
1 tbs Dijon mustard
2 tsp sesame oil
1 large orange
1⁄2 cup olive oil
Salt (to taste)
Pepper (to taste)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Set a large, deep skillet over medium heat and add 1 tablespoon of the olive oil to the pan. Add the onions, Adobo and scallions and sauté, stirring often until the onions begin to soften, about 4-5 minutes.
Add the chilies and garlic to the pan and cook until the garlic is fragrant, about 1 minute. Add the cilantro and tomato sauce to the pan along with the olives and brine.
Add 1 cup water and the bouillon to the pan as well as the cumin and cook, stirring occasionally until the pan comes to a boil. Reduce the heat to medium-low and allow the sauce to reduce to about half, 8-10 minutes.
As sauce reduces, set a large cast-iron pan over medium heat and add the remaining 2 tablespoons of olive oil to the pan.
Season the chicken breasts with salt and white pepper. Once the pan is hot, add the chicken to the pan, skin-side down and allow to cook, undisturbed until the skin starts to crisp and turns a nice golden brown, about 8-9 minutes.
Once the chicken is browned, turn over and cook for an additional 3 minutes. After 3 minutes, remove the pan from the stove top and place in the oven for 4-5 minutes, or until an instant read thermometer inserted into the thickest portion of the chicken registers 165 degrees Fahrenheit.
Remove from the oven and serve with the sauce beneath it and garnished with parsley or cilantro.
For Mixed Green Salad with Sherry Vinaigrett
For Mixed Green Salad with Sherry Vinaigrette
In a large bowl combine and toss your mixed greens, add the shaved yellow carrots, shaved zucchini, both the yellow and red cherry tomatoes, and the edible flowers
Gently tossed all ingredients making sure they are mixed and set aside.
In a medium bowl combine the Sherry vinegar, the sesame oil, the Dijon mustard, and the juice of 1 orange and mix well.
Slowly add in your olive oil while constantly mixing and making sure the dressing is incorporated evenly.
Add salt and pepper to taste and drizzle over your salad and top with the crunch onions.
