YUCATAN CITRUS CHICKEN

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.

Is recipe delivery service for you?

I have tried the home delivery services Blue Apron, Home Chef and Hello Fresh. All three offer plans based on family size and have their own merits and setbacks.  For the working mom with little time to shop, these are phenomenal services. For me since I already scratch cook and love to grocery shop they were good, but not mandatory avenues of cooking. I thought I’d tell you about my experiences with each and let you decide for yourself. Price wise they are quite comparable to doing your own shopping if you calculate in your time, gas and such.  It is nice to have them prepackaged and show up right at the front door.

The above picture for Fontina Stuffed Pork Chops with Sweet Pepper Sauce was one of our most favorite recipes (which I have reworked to my methods and hubbies taste likes) from Blue Apron.

BLUE APRONPROS


  • Good delivery service and food packaging.
  • Well packed fresh ingredients. 
  • Well written recipes with easy to follow directions.
  • Great customer service.

BLUE APRON CONS

  • I honestly couldn’t find any down sides other than the fact that the recipes were either truly inspired or really pedestrian and choosing 3 recipes each week to challenge our palette was difficult some weeks.

HOME CHEF – PROS

  • Good delivery service and food packaging.
  • Well packed fresh ingredients. 
  • Well written recipes with easy to follow directions.
  • Great customer service.
  • Nice binder to organize your recipes.

HOME CHEF – CONS

  • Delivery is later with this service and tended to mess with my schedule, but that might be because I’m at the end of the delivery route.

HELLO FRESH – PROS

  • Good delivery service and superior food packaging for a really fresh delivery.
  • Well written recipes with easy to follow directions. 
  • Great customer service.

HELLO FRESH – CONS

  • A bit more expensive, but with quality food and recipes making it worth the while.

After trying all three services I have learned to sign in each week and scrutinize the menus before signing up for any particular week.  I do like that all three offer menus 4-5 weeks in advance so you have plenty of notice to make your decisions.

 

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