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Braised Creole Chicken with Caribbean Curry Jumbalaya Rice with Pico De Gallo, Cilantro and Arugula Salad
User: will
Date: 7/31/2008 12:56 pm
Views: 11141
Rating: 0
Braised Creole Chicken with Caribbean Curry
Jumbalaya Rice with Pico De Gallo, Cilantro and Arugula Salad

Makes 6

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
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