CHICKEN IN GREEN SAUCE AND SPANISH-MEXICAN RICE

GREEN SAUCE AND SPANISH-MEXICAN RICE

Years ago, Sherry and I had dinner at Sol Azteca in Boston, and had the Shrimp in Green Sauce, which we loved.  Later, I would make up the sauce at home, so that we could eat it more regularly.  Some time later, we went back to the restaurant to have the Shrimp dish, and it tasted bland compared to our home-made version!

We hadn’t made the sauce for a while, and decided to have it over thinly sliced and grilled boneless chicken breast.  Sherry made up a Spanish-Mexican rice accompaniment, using peppers and caramelized onions.  Simply put, a yummy dish, with one caveat:  the garlic in the sauce will last twenty-four hours after eating!!  This is not necessarily a bad thing.

RICE

1 cup brown rice

2 cups water

1/2 onion, diced

1 red pepper, diced

1/2 Tsp. each cumin, oregano and paprika

Bring water and rice to a boil in saucepan, then reduce to simmer and cook, 30 minutes, or until all water is absorbed.

Meanwhile, sauté onion in olive oil until well browned, about 15-20 minutes.  Add pepper and cook until pepper is soft.  Mix in spices, then add mixture to cooked rice and stir well.

GREEN SAUCE

1/2 bunch cilantro, chopped

4 tomatillos, washed and quartered

4 garlic cloves, peeled and quartered

1 jalapeno, seeded and sliced

2 Tbsp. olive oil

Mix all in blender.  Let stand for 1 hour to allow flavors to develop.

Pour sauce over grilled chicken, shrimp or meat (we used chicken).  Breath Mints optional.