| LA CASETA CHICKEN CILANTRO RECIPE
INGREDIENTS:
Four 6 to 8 oz. boneless, skinless chicken breasts
MARINADE AND SAUCE:
1/4 cup dry white wine
1 tablespoons chile powder
1 tablespoons granulated garlic
1 tablespoons chicken base or a soft chicken bullion cube
1 teaspoons crushed red chile flakes
1 teaspoons salt
1/4 teaspoons white pepper
2 cups water
2 cup heavy cream
1/4 cup chopped fresh cilantro
1/4 cup diced fresh yellow onion
1/2 cup diced fresh tomato
3 tablespoons oil for sautéing
METHODE:
1. In a 2 qt. bowl blend wine, chile powder, garlic, chicken base, onion powder, chile flakes, salt, white pepper, and water. Whisk to blend.
2. Flatten chicken breasts a little to an even thickness and place in the marinade bowl for 1/2 hour. Remove chicken from marinade and reserve the marinade. Pat chicken breasts dry.
3. Heat a large skillet with 3 tbs. oil. On medium heat, add chicken breasts (do two batches if necessary) and cook until they are cooked through and are a light brown. Remove to a holding plate.
4. Add reserved marinade to the pan on high heat with the tomatoes and chopped onion. Reduce liquid by 1/2. Add the heavy cream and reduce liquid by 1/2. Remove from heat and stir in fresh cilantro.
TO SERVE:
Place a chicken breast on a plate and pour sauce over the top.
Serve with spanish or white rice. Any extra sauce is delicious on top of the rice.
LA CASETA SANGRIA RECIPE
INGREDIENTS:
1 bottle (750 ml) red wine. (Merlot, Rioja, or Sangiovese) works well.
3 cups orange juice
juice of 2 limes
2 tablespoons super fine sugar
1 orange sliced in thin rounds (reserve 4 rounds to garnish glasses)
1 lemon sliced in thin rounds
1 lime sliced in thin rounds
METHOD:
In large pitcher stir in all ingredients
chill in refrigerator
TO SERVE:
Pour over ice in large wine glasses, tumblers, or hurricane glasses; garnish with orange slice and a cocktail straw.
La Caseta Mexican Restaurant
Delos Eyers, Owner
For additional information call 760-728-6810.
http://www.lacasetafinemexicanfood.com |
