Grilled Chicken Breast With Drunken Black Beans

* Exported from MasterCook *

Grilled Chicken Breast With Drunken Black Beans

Recipe By : MEXICAN COCKTAIL BUFFET, DEAN FEARING
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Whole boneless, skinless chicken breasts
1 Large onion, peeled -- sliced
2 Cloves garlic, peeled -- minced
3 jalapeno chilies, stems removed -- finely chopped
1 Small Bunc fresh cilantro, washed -- chopped
1 1/2 Teaspoons crushed cracked black pepper
Salt -- to taste
1/2 Cup corn or olive oil
Drunken Black Beans:
1 Pound black turtle beans
1/4 Pound smoked bacon -- in medium dice
1/4 Pound Mexican Chorizo Sausage -- skin removed
2 onions, peeled -- in small dice
1 carrot, peeled -- in small dice
3 Cloves garlic , peeled -- minced
3 jalapenos, stems removed -- minced
1 smoked ham hock
1/2 Tablespoon epazote -- chopped finely
1 Bottle dark Mexican beer
2 Quarts rich chicken stock
1/4 Cup cornstarch
1/4 Cup Tequila
Salt to taste
1 Bunch fresh cilantro -- chopped
Lime juice to taste
Smoked Tomato Ranchero:
3 tomatoes, peeled, seeded -- in small dice
1 1/2 Tablespoons olive oil
8 Cloves garlic -- peeled
2 onions, peeled -- in small dice
1 carrot, peeled -- in small dice
1/2 Teaspoon fresh thyme -- chopped fine
1/2 Teaspoon fresh oregano -- chopped fine
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon cracked black peppercorns
1 bay leaf
1 Cup Veal Demi-Glace
2 Cups rich chicken stock
1/2 Cup Ancho Chili Paste
1 Small red bell pepper, roasted, skinned, seeded -- in
small di
1 Small yellow bell pepper -- as above
1 Small poblano chili,seeded -- in small dice
1 Small Bunc cilantro, washed, -- chopped
Lime juice to taste
Salt to taste
Ancho Chile Paste:
4 ancho chilies, stem and seeds removed
1 Small onion, peeled -- chopped
1 Clove garlic, peeled -- chopped
1 jalapeno -- chopped
1 serrano chili -- chopped
1 chipotle chili -- chopped
1 Small Bunc fresh cilantro
1 Cup rich chicken stock
Tart Tomatillo Relish:
8 Large tomatillos, husked -- in 1/8" dice
1/2 red bell pepper, seeded -- in 1/8" dice
1/2 yellow bell pepper, seeded -- in 1/8" dice
2 jalapenos, seeds removed -- in 1/8" dice
2 shallots, peeled -- in 1/8" dice
1 garlic clove, peeled -- minced
Juice of 4 large limes
Maple syrup to taste
Salt to taste
Cotija queso (mexican hard cheese)

Prepare smoker for cold smoke. Place chickens on rack and cold smoke with
as little heat as possible for 15 to 20 minutes. Remove from smoker and
place chickens in a large bowl. Add onion, garlic, chilies, cilantro,
pepper, salt and oil to bowl with chickens. Mix to combine. Marinate
overnight or at least 8 hours.

Prepare grill. Make sure grates are clean and lightly rubbed or brushed
with oil.

Remove chicken from marinade and place skin side down on hot grill. Cook
for 4 minutes. Turn and grill other side for 3 minutes or until chicken is
cooked through. Remove from grill and keep warm.

Spoon a portion of the Drunken Black Beans in the middle of each warm
plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place
the chicken breast slightly off center in the middle of the plate, showing
a small portion of beans. Top each chicken breast with a small spoon of
Tart Tomatillo Relish.
Sprinkle the middle of each plate with Chateauguay Ques. and garnish with a
large sprig of cilantro.

Drunken Black Beans:
Place beans onto a large tray and pick through them. Wash beans and set
aside. Render fat from bacon in a large stockpot over medium heat. Add
chorizo and cook until the sausage is breakingapart, about 4 to 5 minutes.
Add onions and carrot and saute for 3 minutes.
Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add
beer and reduce for 3 minutes. Add beans and chicken stock and bring to a
boil. Dissolve cornstarch in tequila and stir into boiling chicken stock
little by little until mixture is slightly thickened. Reduce heat to a
simmer, season with salt, and cook stirring occasionally for 1 hour or
until beans are soft. The beans at this stage should be thick. Remove ham
hock. Add cilantro and lime juice. Recheck salt seasoning.

Smoked Tomato Ranchero:
Prepare smoker for cold smoke. Place tomatoes on tray and cold smoke with
as little heat as possible for 12 to 15 minutes. Remove from smoker and set
aside.

Preheat oven to 350 degrees.

Heat 1/2 tablespoon oil in a small ovenproof saute pan over medium heat.
When hot, add garlic cloves and saute for 3 minutes or until golden brown.
Place in preheatedoven and roast for 6 to 8 minutes or until each clove is
soft, stirring occasionally to prevent burning.
Remove from oven. Remove garlic from panand allow to cool.
Set aside until ready to use.

Place remaining 1 tablespoon oil in a large saucepan over medium heat. When
hot, add onions and carrot and saute for 5 minutes or until onions are
golden brown. Add thyme, oregano, cumin, coriander, black peppercorns, and
bay leaf and saute for 1 minute. Add Demi-Glace, chicken stock, and ancho
chili paste and bring to a boil. Lower heat and simmer for 30 minutes. Skim
any fat that may have settled on the top. Add smoked tomatoes, roasted
garlic, roasted red and yellow bell pepper, and roasted poblano chili.
Simmer for 10 minutes to combine flavors. Remove from heat and add
cilantro, lime juice, and salt.

Ancho Chili Paste:
Place all ingredients in a medium saucepan over medium heat. Bring to a
boil, then simmer for 10 minutes. Pour into a blender and puree until
smooth. Set aside until ready to use.

Tart Tomatillo Relish:
Mix all ingredients together, then check seasoning.



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NOTES : cortija is a hard crumbly cheese
similar to feta but not as
salty. It is usually available in supermarkets in the Southwest or Lati