About the Dish

3/4 cup Brown Basmati Rice
8 ounces Chicken Breast
1 Orange
1 Lime
1/4 cup Apple Cider Vinegar
1 tablespoon Spice Blend
1 ounce Applewood Smoked Bacon
1 Shallot
2 teaspoons Brown Sugar
4 ounces Spinach
3 sprigs Cilantro
Per Serving
Calories 530
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 710 mg
Total Carbohydrates 69 g
Dietary Fiber 7 g
Sugar 9 g
Protein 36 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Sour Beer

Acid bite in a dish means we need a sour beer. For this marinated chicken dish featuring a wilted salad, we are going to suggest Three Taverns Rapturous. A sour wheat beer featuring raspberries, it should complement the salad while not overpowering citrusy chicken.

Chardonnay, Napa Valley, CA

A barrel-aged Chardonnay will exhibit notes of cinnamon, nutmeg and vanilla that will complement the flavors of the sweet, citrus "pibil" marinade. A full- bodied Chardonnay can hold its own when it comes to poultry and match the citrus component in the dish.

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Juice orange. • Halve lime. Juice 1 half; cut remaining half into wedges. • Peel, halve and thinly slice shallot. • Pick and chop cilantro leaves. • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces. • Chop bacon.
3
• Season chicken on all sides with a total 1/4 teaspoon kosher salt. • In a bowl, combine orange juice, lime juice, 1 tablespoon vinegar and pibil spice blend. • Add chicken. Marinate 15 minutes, turning once.
4
• Transfer chicken to a paper towel-lined plate. Reserve marinade. • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until bottom begins to blacken, about 4 minutes. • Flip chicken, and reduce heat to medium. Cook without disturbing until chicken is opaque throughout, 3-4 minutes. • Transfer chicken to a plate.
5
Reduce heat to low. Add reserved marinade. Cook, stirring and scraping, until reduced to a thick glaze, about 1 minute.
6
Return chicken and any resting juices to skillet. Turn to coat in glaze. Keep warm until serving.
7
• Place a skillet over medium heat. When hot, add bacon. Cook, stirring occasionally, until bacon is browned and crispy, 4-5 minutes. • Using a slotted spoon, transfer bacon to a bowl. Leave fat in skillet. • To skillet, add shallot. Cook, stirring, until shallot begins to become tender, about 1 minute. • Stir in sugar and remaining 3 tablespoons vinegar. Remove pan from heat.
8
• In a large bowl, toss together spinach and hot bacon vinaigrette. • Top with bacon.
9
• Divide rice between 2 plates. • Top with chicken and glaze. Garnish with cilantro. • Serve with salad and lime wedges, and enjoy!

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