Here’s a menu I created to go with the theme. It’s simple and dinner will be on the table in minutes. This is kind of a convergence of different international cooking styles.
Ingredients (serves 4)
(2) 15 3/4 oz cans organic pinto beans
2 cups Jasmine rice
(1) 32 oz carton chicken stock
2 jalapenos
1 red Thai chili
1/4 tsp cumin
1/4 tsp Mexican oregano
1/4 tsp minced garlic
1 lb chicken tenders
1 green bell pepper
1 orange sweet pepper
1 poblano pepper
1 chipotle pepper in adobo
sea salt/ white pepper
2 TB olive oil
1 splash tequila
1 bag frozen pitted cherries or 1 bag fresh
1 TB sugar
1/4 to 1/2 tsp cayenne depending on your taste
1/2 tsp Mexican cinnamon
splash of kirsch
1 pint quality vanilla ice cream
Tortillas warmed in oven (optional)
Method
Heat a medium saucepan over medium-high heat. Add 1 TB olive oil. Dice one jalapeno finely and red Thai chili. Add to saucepan. Saute for 1 to 2 minutes until soft. Add pinto beans, oregano, cumin, garlic and bring to a simmer. Cook rice in a separate pot according to package directions. Season tenders with salt and pepper. Cut green pepper, orange pepper, and poblano into big, chunky pieces. Finely dice one chipotle in adobo. In a large frying pan, add 1 TB of olive oil. Saute chicken for a couple of minutes over high heat, until they start to get some color. Remove to a plate. Add peppers. Saute until soft. Add chicken back to pan. Add splash of tequila. (Be careful not to hold the entire bottle over the heat. Put a splash in a small glass first, then add.) Serve chicken with peppers and a side of rice with beans over it. Serve with warm tortillas, if desired.
In a large frying pan, add frozen or fresh pitted cherries. Heat over medium high (be careful not to burn) with sugar sprinkled over the top. Add cayenne and Mexican cinnamon. Saute until heated. Add splash of kirsch (the same way you did with tequila). Step back and with a long bbq lighter, light the pan. When the flames subside, serve over vanilla ice cream.
