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Mojito Chicken with Cilantro Crema

For Valentine's Day my sweeties and I all went to dinner at Bahama Breeze. We chose somewhere family friendly as we had all three kids in tow. I ordered a grilled chicken with mashed potatoes and a cilantro cream sauce. It. Was. Delicious. Specifically that cilantro cream. I knew this would be my next recipe to tackle.



Step forward about a week and I received a box full of awesome ingredients to try. Goya foods is a line of foods I have bought in the past. I love their rice, beans and sauces. As a test chef I was working with Frozen Yucca, their Extra Virgin Olive Oil and Adobo Lite (a lower salt of the original seasoning). I decided I could marry these two and come up with something delicious.



Mojito Chicken with Cilantro Crema

Chicken Ingredients:
  • 1 lb Boneless, skinless chicken tenderloins
  • 5 TB Goya Adobo Lite Seasoning
  • 2 TB Goya Extra Virgin Olive Oil
  • 1 cup of beer
  • 1/2 cup of flour
  • 2 TB cornstarch
  • 1 cup Panko Bread Crumbs

Steps:
  1. Set up a station to dredge the chicken. In one bowl I mixed the cornstarch, flour, 2 TB adobo seasoning and beer.  (Most people would probably want to use egg and milk but we cannot because of Abby's allergies.) In the other I combines the panko and the rest of the adobo seasoning. 
  2. Dredge each piece of chicken in the batter mixture and then in the bread crumbs. Set aside. Sprinkle with extra adobo seasoning
  3. In a large skillet (I used my new favorite cast iron pan) heat the olive oil to medium high heat. In batches brown each side of the breaded chicken. My tenderloins were thin so they were almost cooked through after browning. Place the chicken in a a baking dish in a 375 degree oven for 5-10 minutes or until cooked through. 


Cilantro Crema Ingredients:
  • 1/4 cup sour cream (we used soy)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup soy creamer
  • 1/3 lime, juiced
  • Salt and pepper to taste
Steps:
  1. Whisk the ingredients together and season with salt and pepper. Drizzle over chicken. 

The Verdict: A definite thumbs up! The chicken was delicious and even the kids loved the seasoning.




A word about yucca. The recipe was supposed to read Mojito Chicken with Cilantro Crema with Yucca. I planned to boil the yucca, season with adobo and drizzle with the cream. However, it didn't come out right. It was very bland and needed work. It is obvious this is a new ingredient for me. Thankfully I was sent two bags so I can get back to the drawing board on that one. Stay tuned... 


2 comments:

Meriterese Racanelli 5:11 PM  

Hi. Here’s some more information that may be helpful for you and your readers especially when shopping for ingredeints for your recipe. The words Yuca (with 1 letter c) and Yucca (with 2 letter c’s) are two totally different plants.

Yuca (with one letter c) is an edible tuber root. An example is the Goya Foods,Inc. Frozen Yuca. Yuca (with one c) is also called cassava, tapioca, balinghoy, mandioca, manioc,and mogo). People may be more familiar with Yuca by its other names like cassava or tapioca. Many people, especially those with Celiacs or Gluten intolerances use tapioca which is basically the dried, powdery (or pearly) version of Yuca.

As to the word Yucca (with 2 letter c’s) its a flowering or fruit bearing perennial shrub or tree and not a tuber root. Best Wishes and much good health

fatima 4:13 PM  

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Over 8 years we have struggled through 3 IUI's, 6 rounds of IVF, several RE's, hundreds of appointments and the loss of three little angels. Now we find ourselves the proud parents of two perfect little girls and a wonderful little boy!!

Both of our girls struggle with some disabilities but that won't keep us down. Each day has it's own brand of insanity but we love it. Most days I am more monkey wrangler than mother but I do the best I can. Todays goal - getting to tomorrow.

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