Ingredients:
2 |
medium |
free-range chickens -- 3 1/2 lbs. each, cut up |
1/4 |
cup |
olive oil |
2 |
teaspoons |
garlic |
2 |
teaspoons |
chile powder |
|
|
---CALABACITAS--- |
4 |
tablespoons |
olive oil |
1 |
medium |
white onion -- diced |
1 |
tablespoon |
garlic |
3 |
medium |
yellow squash -- diced |
1 |
cup |
fresh or frozen corn kernels |
1 |
small |
red bell pepper -- roasted, peeled, seeded, and cut in strips |
1 |
small |
green bell pepper -- roasted, peeled, seeded, and cut in strips |
1/4 |
cup |
white wine |
1/2 |
cup |
cream |
2 |
tablespoons |
fresh marjoram -- chopped |
1 |
teaspoon |
salt and pepper -- to taste |
2 |
tablespoons |
monterey jack cheese |
2 |
tablespoons |
cheddar cheese |
|
|
---TOMATO-PEPPER RELISH--- |
3 |
medium |
red bell peppers -- seeded, and chopped |
2 |
small |
tomatoes -- chopped |
1 |
bunch |
cilantro -- coarsely chopped |
1 |
tablespoon |
garlic |
1 |
tablespoon |
olive oil |
1/2 |
medium |
lime -- juice of |
1 |
teaspoon |
salt and pepper -- to taste |
|
Preparation:
Rub the chicken with the oil and garlic, and sprinkle with chile powder. Grill over a medium-hot fire or bake until the juices run clear.
For the calabacitas, heat the oil in a large skillet and saute the onion and garlic until soft. Add the squash, corn, and peppers and saute lightly. Add the wine, stirring to deglaze the bottom of the pan, and simmer until the vegetables are tender. Add the cream, marjoram, salt, and pepper and cook until the cream is slightly reduced. Add cheese to thicken. If the calabacitas is ready before the chicken, keep it warm, or reheat gently at serving time.
Combine the Tomato-Pepper Relish ingredients and mix well.
Divide the calabacitas among the plates and serve the grilled chicken on top. Garnish with the relish.
Notes: Calabacitas literally means squash, particularly zucchini and other summer squashes; but when it appears on a menu it means a concoction that includes much more than just squash. It's delicious as a side dish for any grilled or roasted fowl or mea |