This was originally a recipe from Hello Fresh that I have adjusted and adapted to our liking.
In my opinion tangy citrus is probably the most key ingredient in the Yucatan’s vibrant cuisine. Lemon and orange juices are often used to marinate pork, chicken and even beef as well as also used as pickling liquid for a tangy onion garnishes. When paired with zesty spices it adds a savory note to the tang as it tenderizes the meat and creates mouth watering results.
SAUCE
2 tablespoons sour cream
1 teaspoon Ancho Chili Powder
1 teaspoon Smoked Paprika
- In a small bowl whisk together the sour cream, paprika, chili powder and a pinch of salt.
- Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
- Set aside until needed.
QUICKLED ONIONS
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
¼ teaspoon sugar
- In a small microwave safe bowl toss the onion slices, lemon juice, sugar and pinch of salt together.
- Microwave 30 seconds to 1 minute until onions are softened.
- Set aside until needed.
- Drain before serving.
TEX MEX RICE
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
½ cup Jasmine Rice
1 cup water
LARGE pinch sea salt
1 tablespoon butter
- In a small pan combine rice, water, spices, and a large pinch of salt.
- Bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until rice is tender.
- Keep covered off heat until ready to serve.
YUCATAN CITRUS CHICKEN
1 LARGE lemon, zested and juiced
1 yellow onion, halved and sliced thin
1 Poblano pepper, halved, cored and thinly sliced into strips
¼ cup ROUGHLY chopped cilantro
3/4 pound chicken strips, cut into small pieces
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3-4 tablespoons Tex-Mex Paste (2 “cubes” from recipe below)
1 tablespoon avocado oil
- Pat chicken dry with paper towels.
- In a small bowl whisk together Tex-Mex paste, mandarin juice, lemon juice, lemon zest, cumin, chili powder and garlic powder.
- Toss chicken in bowl with mixture.
- Chill for at least an hour, preferably overnight.
- Heat a drizzle of avocado oil in a large pan over medium-high heat.
- Add poblano and season with FRESH ground salt and pepper.
- Cook, stirring, until slightly softened, 3-4 minutes.
- Add another drizzle of oil and remaining onion; season with salt and pepper.
- Cook, stirring, until veggies are tender, 4-6 minutes.
- Transfer to a plate.
- Heat a drizzle of oil in the same pan over medium-high heat.
- Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes.
- Taste and adjust seasoning with FRESH ground sea salt and pepper.
- Stir in cooked veggies, then remove pan from heat.
ASSEMBLY
- Fluff rice with a fork.
- Stir in butter and season to taste with salt.
- Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion as you like.
- Sprinkle with cilantro.
- Serve with lemon or lime slices.
TEX MEX PASTE
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoky paprika
4-5 teaspoons QUALITY cocoa
3 teaspoons sugar
3 teaspoons sea salt
3 teaspoons unseasoned rice wine vinegar
3 cloves garlic, mashed
2-3 ounces pureed Chipotle chilis
1 FULL bulb roasted garlic
3-4 teaspoons tomato paste
14 ounce can fire roasted tomatoes
1 white onion, FINELY diced
- Puree diced onion and minced garlic in food processor.
- Add chipotle chilis, roasted garlic and fire roasted tomatoes blending until smooth.
- Add vinegar and remaining ingredients blending until well mixed.
- Portion into an ice cube tray or herb keeper for freezing to use at a later date.