TIME FOR ANOTHER THROWDOWN THURSDAY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN ! THIS WEEK WE FEATURE A HEALTHY DISH PERFECT FOR THE SPRING AND SUMMER. THE RECIPE COMES FROM CHEF TURNED FIREFIGHTER MIKE JUDGE, WHO IS A BEAST IN THE FIREHOUSE KITCHEN....
Firefighter Mike Judge ~ Santa Fe County Fire Department
GRILLED ANCHO CHICKEN, CILANTRO RICE AND AVOCADO-CORN SALSA
Serves 6ish. Depends on appetites.
Fresh and clean flavors, during the spring and summer when these items can be found on sale it can make for an inexpensive, healthy meal.
- 2 tbsp dark brown sugar
- 1 tbsp kosher salt
- 1 tbsp + 1 tsp ancho powder
- 2 tsp chili powder
- 1 tsp paprika
Half chicken breasts lengthwise for even, fast grilling. Rub chicken and let sit in fridge for 6 hours.
- 2 cups white rice
- ½ yellow onion, diced
- 2 tsp butter
- 3.5 cups water or stock
- 3/4 bunch of cilantro leaves, some stems ok
- 1 jalapeno, more if you like
- 2 cloves garlic
- 2 tsp salt
Puree ingredients in blender to smooth consistency. Place in pot and bring up to heat (not boiling, just warm). Heat butter in heavy bottomed stock pot, add onion and sauté until soft. Add rice, sauté with translucent. Add cilantro puree mixture bring to boil. Lower heat, and cover pot. Simmer until rice is finished. You can finish the rice with some chopped cilantro for more color and flavor. Adjust seasoning.
- 4 ears of corn, roasted on grill and removed from cob
- 4 avocados
- ½ red onion, small diced
- 1 red bell pepper
- 1 jalapenos, diced fine (more if you like heat)
- chopped cilantro, to taste
- juice from two limes
Roast corn on grill, remove and cool. Add onion, lime juice, corn, jalapeno, and bell pepper into bowl. Mix well to combine. Let sit for flavors to meld. Before service add diced avocado and toss well to combine. Season to taste.