Sunday, December 12, 2010

Seared Chicken Filets with Mango Salsa and Toasted Chile Couscous

     Mango salsa is a delicious tropical treat!  Cool and refreshing salsa is always welcome with a meal in tropical heat and humidity.  I worked with a great caribbean executive chef for one season in a caribbean restaurant in a resort.  Our food was complex with tropical caribbean flavors.  We garnished many of the entrees with 3 small little dabs of different salsas on the plate.  Some of our salsas were very wild in flavor.
     I made many different flavors of tropical caribbean salsa in that resort.  I've posted only a few of those caribbean salsa recipes in my blog so far.  Mango salsa has always been my favorite!  I just wanted to make a very simple recipe that featured mango salsa for this blog post.  The are no garnishes on this plate other than a popular caribbean flavor of couscous.  This is how food is served at small cafes in the caribbean tropics.  "Plain Jane" with nothing extra and full of flavor!
     Mango Salsa Recipe:
     This recipe make 2 to 3 portions of mango salsa!
     Place 1 cup of chopped peeled ripe mango into a mixing bowl.
     Add 1/4 cup of chopped onion.
     Add 2 chopped green onions.
     Add 10 to 15 chopped fresh cilantro leaves.
     Add 3 tablespoons of diced red bell pepper.
     Add 1/2 of a diced jalapeno.
     Add sea salt and white pepper.
     Add 1 pinch of cayenne pepper.
     Add 1 1/2 tablespoons of lime juice.
     Add 1 tablespoon of rice vinegar.
     Mix the ingredients together.
     Let the salsa set for twenty minutes, so the flavors meld.

     Toasted Chile Couscous Recipe:
     Toast about 1 tablespoon of mild ancho chile powder in a dry pan over medium low heat, till a roasted chile aroma develops.
     Set the pan roasted chile powder aside.
     Boil 2 cups of chicken broth in a sauce pot over medium high heat.
     Add enough millet size couscous to soak up all of the broth.  (About 3/4 cup.)
     Add the pan roasted chile powder.
     Add sea salt and white pepper.
     Add 1/2 tablespoon of olive oil.
     Reduce the temperature to medium low/low heat.
     Cover the pot with a lid,
     Simmer and steam the couscous, till it is fully cooked.  (About 4 minutes.)
     Place the couscous in a mold and invert the mold onto a plate.
     Seared Chicken Filet with Mango Salsa Toasted Chile Couscous:
     Season 2 chicken breast filets with sea salt, cracked black pepper and a little bit of cumin.
     Heat a saute pan over medium heat.
     Add 1 small splash of vegetable oil.
     Pan sear the chicken filets and turn them frequently.
     Remove the chicken from pan when it is fully cooked with brown highlights.
     Set the chicken filets on a plate.
     Spoon a generous amount of the mango salsa over the chicken filets..
     Serve with a vegetable of your choice and some pigeon peas to turn this entree into a full caribbean style meal!  Mango salsa is so cool and refreshing!  Mango salsa is great with grilled fish too.  Couscous has become very popular in the caribbean.  The mild roasted chili flavor of this couscous is perfect with a mango salsa.  Delicious!  ...  Shawna

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