The Set Up

6ea		Airline Chicken Breast
16oz		Creole Sauce with Caribbean Curry
16oz		Jumbalaya Rice
4oz		Pico de Gallo
2oz		Olive Oil
		Salt and Pepper to taste

Heat no-stick sauté pan and add olive oil. Dusted the chicken with the Caribbean curry seasoning and then sear the chicken breast skin side down, sear one side and flip the chicken, add the Creole sauce and bring the sauce up to a simmer. Braised the chicken until done. In another sauté the Jumbalaya rice the temperature using a little of the Creole sauce to help moisten. Place the Jumbalaya rice in the center of the plate using a 3-inch ring mold. Place the chicken on the Jumbalaya rice and spoon the remaining sauce around the plates. Build a small salad of cilantro and baby Arugula with lemon vinaigrette.

The Creole Sauce

14ea		Tomatoes, ripe
2ea		Yellow Onion, dice small
4ea		Celery stalks of, diced small
8ea		Cloves of garlic crushed
2oz		Olive Oil
46oz		Chicken Stock
4ea		Bay leaf
2tbl		Caribbean Curry
		Tabasco Sauce, to taste
		Jalapeno Sauce, to taste
		Salt and Pepper to taste

Sliced the tomatoes into half, brush on a little olive oil and roast the tomatoes in a pre-heated oven at 350 degree until almost dry. In a large pot sauté all the vegetables until translucent, do not brown. Add in the roasted tomatoes, crushed garlic cloves, chicken stock, bay leaf and Caribbean curry. Bring to a boil, reduce to a medium simmer and reduce by one forth. Puree using a wand or blender. Strain through a china cap then strain thru a chinos. Season to taste with Tabasco and Jalapeno Sauces, salt and pepper. 



James A. Lovell lll – Executive Chef

Pico de Gallo

2oz		Red Pepper, diced small
2oz		Poblano Pepper, diced small
2oz		Yellow Pepper, diced small
2oz		Red Onion, diced small
2oz		Olive Oil
1ea		Juice of lemon
		Salt & Pepper to taste

Place all ingredients into a bowl and combine well, check for seasoning and adjust.       

The Jambalaya Rice

4 cups		cooked rice
2oz		Red Pepper, diced small
2oz		Poblano Pepper, diced small
2oz		Yellow Pepper, diced small
2oz		Celery, diced small
2oz		Red Onion, diced small
3ea		Cloves of garlic, crushed
2oz		Olive Oil
6oz		Creole Sauce
2oz		Tomato juice
2oz		Worcestershire sauce
		Tabasco sauce, to taste
		Jalapeno sauce, to taste
		Salt and Pepper to taste

Sauté vegetables with olive oil until wilted. Add Creole sauce, tomato juice and Worcestershire sauce. Let simmer for 10 minutes. Season with Tabasco sauce, Jalapeno sauce salt and pepper.  Pour over cooked rice and mix well.

Caribbean Curry Powder

2tsb		Whole Allspice
2tsb		Whole Cumin
2tbs		Whole Brown Mustard Seeds
2tbs		Fenugreek
2tsb		Whole Aniseed
2tbs		Whole Black Peppercorns
2ea		Dried Red Chiles
2oz		Coriander Seeds
2ea		Cinnamon Sticks
Dry roast all together, grind and mix with
4tbs		Ground Ginger
2tsb		Ground Turmeric

James A. Lovell lll – Executive Chef