Adapted from West Coast Prime Meats Cooks © 2015

 

Sautéed Vegetables

Ingredients

  • Four cups water
  • Two teaspoons kosher salt
  • Half a pound of Brussels sprouts
  • Four tablespoons olive oil
  • Half of a small red onion, peeled, cored and sliced thin
  • One fennel bulb, cored, topped and sliced thin
  • One teaspoon freshly ground black pepper 
  • Eight ounces (1/2 pound) baby spinach, rinsed and drained

Instructions

  1. In a medium sauce pot, heat the water with 1 teaspoon of the kosher salt. Bring to a boil.
  2. Cut a small x in the bottom of each Brussels sprout. When the water comes to a boil, drop in the sprouts and cook until bright green, about one minute.
  3. Remove from heat, drain and cool, then cut in half lengthwise.
  4. In a medium sauté pan, heat the olive oil over medium-high heat. Add the onions, fennel, sprouts, remaining teaspoon of salt and pepper and cook for three to four minutes or until slightly tender. Add the spinach and cook for another one to two minutes, adjust seasoning, then serve.

Las Brisas White Rice

Ingredients

  • One tablespoon olive oil
  • Two cups long grain white rice
  • Two tablespoons white onion, cut in 1/4-inch dice
  • Half of a clove of garlic, peeled and chopped
  • One tablespoon kosher salt
  • One teaspoon ground white pepper
  • Half-inch piece ginger root, peeled and minced
  • Quarter of a fresh lime
  • Four cups chicken broth
  • One stalk celery, cut in 1/4-inch dice
  • Quarter-cup fresh or frozen and thawed corn kernels
  • Two tablespoons butter

Instructions

  1. Heat oil in a large sauce pan, then add the rice and lightly brown, cooking for about two minutes.
  2. Add all remaining ingredients except the butter, cover and cook over a low flame for approximately 15 minutes.
  3. Remove from heat, remove the lime quarter, stir in the butter until well incorporated and serve.

Mole Amarillo

Yields One Cup

Ingredients

  • Three tablespoons olive oil
  • Quarter of a small yellow onion, cut in 1/4-inch dice
  • Half of a carrot, peeled and cut in 1/4-inch dice
  • Half of a yellow bell pepper, stemmed and seeds removed, cut in 1/4-inch dice
  • One fresh chile habañero, seeded and cut in 1/4-inch dice
  • One small ripe mango, peeled, seeded and cut in 1/4-inch dice
  • One small orange, peeled, seeded and rough chopped
  • One teaspoon dry mustard
  • One teaspoon salt
  • Half-cup plus two tablespoons chicken broth
  • One tablespoon butter

Instructions

  1. Heat two tablespoons oil in a medium sauce pot over medium heat. Add onions, carrots, bell pepper, chile habañero, mango and oranges and sauté for two minutes.
  2. Add mustard salt and chicken broth, raise heat and bring to a quick boil.
  3. Lower flame back to medium and cook for approximately four more minutes.
  4. Remove from heat and transfer to a blender jar. Blend to a fine purée.
  5. In a medium sauté pan, heat the remaining tablespoon of oil, add the mole mixture and cook over low flame for approximately five minutes, stirring constantly.
  6. Whisk in the butter until completely incorporated. 
  7. Remove from heat and hold warm until needed.

Mole Colorado

Yields One Cup

Ingredients

  • One tablespoon olive oil
  • Half-cup mole paste*
  • Two cups chicken broth
  • Third-cup enchilada sauce*
  • One tablespoon butter

*Mole paste and prepared enchilada sauce can be purchased at Latino markets and many national grocery chain stores.

Instructions

  1. Heat oil in a medium sauce pot over medium heat. Add the mole paste and sauté for approximately two minutes, stirring constantly to soften the mole paste.
  2. Stir in the chicken broth and enchilada sauce, raise to medium-high heat and bring to a quick boil. Lower the flame back to medium and continue to cook for five to six minutes, stirring constantly.
  3. Remove from heat, transfer to a blender jar and blend to a smooth purée.
  4. Whisk in the butter until completely melted and blended. Hold warm until needed.

Caramelized Apples

Ingredients

  • Two tablespoons vegetable oil
  • Two small green apples, peeled, cored and cut in 1/4-inch dice
  • Two tablespoons brown sugar

Instructions

  1. Heat oil in a medium sauté pan over medium heat. Add apples and cook for about three minutes.
  2. Add the brown sugar and continue cooking until apples are evenly browned.
  3. Cool immediately. These can be made up to two days in advance.

Assembly

Ingredients

  • Four tablespoons olive oil
  • Four boneless chicken breasts with the drumette attached
  • One teaspoon kosher salt
  • One teaspoon freshly ground black pepper
  • Two sprigs fresh tarragon
  • Four tablespoons butter, room temperature
  • One cup Mole Amarillo (see recipe)
  • One cup Mole Colorado (see recipe)
  • Sautéed Vegetables (see recipe)
  • Las Brisas White Rice (see recipe)
  • Caramelized Apples (see recipe)

Instructions

  1. Preheat the oven to 350 degree Fahrenheit.
  2. Season the chicken on both sides with salt and pepper.
  3. Heat a large sauté pan over medium-high heat with the oil and sear both sides of the chicken for approximately four minutes on each side.
  4. Stir the butter and tarragon into the pan and transfer the pan to the oven. Continue to cook for approximately 20 minutes or until a meat thermometer reads 165 degrees Fahrenheit.
  5. While the chicken is cooking, prepare the rice and vegetables.
  6. Spoon white rice and vegetables onto the center of each plate.
  7. Arrange chicken breast on top of the vegetables. 
  8. Ladle the two moles side-by-side in front of the chicken.
  9. Sprinkle caramelized apples evenly over the center of the chicken and serve.
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.