While the days still warm into the 70s, gather friends and family on the deck for one or two more backyard picnics. Light a campfire or set the campstove up and cook away.
The vibrant flavors of braised chicken in green chili sauce and spinach, avocado and grapefruit salad nicely compliment the cool evenings. They'll liven any cookout.
Braised chicken in green chili sauce
This recipe is a cross between chicken fajitas with its crisp onions and bell peppers and braised chili verde. It's inspired by a similar recipe that was published in Sunset Magazine several years ago. You'll savor the aroma of the cumin-lime mixture that's browned to perfection.
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, minced
1 7-ounce can diced green chilies
1-1/2 pounds boneless chicken breast or thigh, sliced 1/2-inch thick
1 teaspoon ground cumin
1/4 cup lime juice
2 tablespoons chicken broth
1/4 cup chopped cilantro
10 flour tortillas, warm
Condiments
Diced tomatoes
Sour cream
Guacamole
Salsa
Heat oil in a 12-inch cast iron skillet over medium-high heat. When the first hint of smoke wafts from the pan, add onion, bell pepper, garlic and chilies. Sauté vegetables until they're translucent and beginning to brown, about 6 minutes. Push vegetables to one side and add 1/2 of the chicken to the skillet. Season with salt and pepper to taste and cook until done, about 5 minutes. Push chicken aside and repeat with remaining chicken.
Mix chicken and vegetables. Season with cumin, lime juice and chicken stock. Braise mixture until all of the liquid evaporates, about 10 minutes. Once moisture is gone, stir often until the chicken develops a rich brown color, about 5 to 10 minutes. Remove from heat. Moisten with 2 tablespoons chicken stock if dry.
To serve, portion 1/3 cup of chicken mixture into a warm flour tortilla. Garnish (as desired) with approximately 1 tablespoon each of diced fresh tomatoes, guacamole and salsa. Top each serving with sour cream. Fold tortilla burrito fashion. Makes approximately 3-1/2 cups of filling. Serve 2 burritos per person.
Serve with Spanish rice pilaf and a spinach, avocado and grapefruit salad with a grapefruit vinaigrette.
Spinach, avocado and grapefruit salad
Here's a recipe that's adapted from the New Professional Chef:
2 avocados, sliced
2 grapefruit, sectioned
1 bunch fresh spinach, washed and stemmed
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