GMA Recipe: Piri Piri Chicken with Jicama Orange Salad

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Piri Piri Chicken with Jicama Orange Salad
From Emeril Lagasse
1996

I can't think of better eating on a warm summer evening than this light, easy-to-make dish. The unusual, tangy heat of the Piri Piri--a Portuguese/African rendition of the Creole or Cajun chili pepper condiment--is offset by the cool, refreshing flavors of the salad.

Ingredients

1/2 c. Piri Piri, in all

3 c. Jicama Orange Salad

4 skinned and boned chicken breast halves (about 6 oz. each)

4 tsps. Emeril's Southwest Seasoning, in all

Directions

Prepare the Piri Piri at least a week ahead.

Prepare the Jicama Orange Salad, and set aside.

Sprinkle 1 tsp. Southwest Seasoning on each chicken breast, using your hands to coat both sides thoroughly.

Heat 1 tbsp. of the Piri Piri in a large skillet over high heat. Add the chicken and saute' until brown, for about 3 minutes on each side, then turn again and cook for another 2 minutes, for a total of 8 minutes. Remove from the heat, and remove the chicken with tongs.

Heat the remaining 7 tbsps. Piri Piri in a small saucepan until hot and bubbling, for about 2 minutes.

To serve, place 1 chicken breast on each of 4 plates and top with 3/4 c. of the Jicama Orange Salad. Spoon 1 1/2 tbsps. of the heated Piri Piri over all.

Makes 4 main-course servings.

Emeril's Southwest Seasoning

Ingredients

2 tbsps. chili powder

2 tbsps. paprika

1 tbsp. ground coriander

1 tbsp. garlic powder

1 tbsp. salt

2 tsps. ground cumin

1 tsp. cayenne pepper

1 tsp. crushed red pepper

1 tsp. black pepper

1 tsp. dried leaf oregano

Directions

Combine all ingredients thoroughly and store in an airtight jar or container.

Makes about 1/2 cup.

Jicama Orange Salad

Ingredients

2 c. diced, peeled jicama (1/2-inch dice)

3 peeled seedless oranges, cut into sections (about 1 c.)

2 tbsps. freshly squeezed orange juice

1/4 c. finely chopped red onions

3 tbsps. finely chopped red bell pepper

3 tbsps. chopped fresh cilantro

1/2 tsp. salt

3 turns freshly ground black pepper

Directions

Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture. It usually grows in tropical climates and looks something like a turnip.

Combine all the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in a airtight container.

Makes about 3 cups, about 4 salad servings.

Piri Piri

Ingredients

1 1/3 c. olive oil

4 fresh jalapeno peppers, coarsely chopped, stems seeds, and all

2 fresh poblano peppers, coarsely chopped, stems, seeds, and all

1 tbsp. crushed red pepper

1 tsp. salt

8 turns freshly ground black pepper

1 tbsp. minced garlic

Directions

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature.

When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap.

Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.

Makes about 3 cups.

From Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch (copyright 1993 by Emeril Lagasse and William Morrow and Company, Inc.).