About the Dish

2 Lemon
2 Shallot
1 Jalapeño Pepper
1 Cucumber
1 teaspoon Spice Blend
1 teaspoon Ground Tumeric
3/4 cup Basmati Rice
8 ounces Chicken Breast
1 ounce Sultanas
1 ounce Sliced Almonds
Per Serving
Calories 600
Total Fat 16 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 840 mg
Total Carbohydrates 80 g
Dietary Fiber 6 g
Sugar 14 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

Pepper Beer

Whenever there is a dish with pepper, there is a tendency to suggest an IPA. However, pepper beers exist. Wicked Weed Brewing in Asheville, North Carolina makes a delightful berry ale with some added zing from serrano peppers. We suggest this beer to pair with the cucumber jalapeño salsa.

Wicked Weed Southern Ambrosia

Sauvignon Blanc - Sancerre, France

A mineral-driven Sauvignon Blanc will echo the citrus and the aromatic green notes of the cucumber. It has enough fruit to handle the spices in the chicken, and its herbaceous tang once again resonates with the cucumber in this dish.

Alphonse Mellot Sancerre ‘La Moussiere,’ France


MISE EN PLACE • Zest and juice lemons. • Peel and finely mince shallot. • Dice jalapeño. • Dice cucumber.
• Place a saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add half of shallot. Cook, stirring often, until shallot begins to turn golden, about 2 minutes. • Add rice, turmeric and 1/4 teaspoon kosher salt. Cook, stirring, until rice is coated in turmeric, about 30 seconds.
• Pour in 1 1/2 cups water. • When water boils, cover pan. Reduce heat, and simmer until rice is tender and water is fully absorbed, about 15 minutes.
While rice cooks: • In a bowl, combine 1 teaspoon olive oil, lemon juice, lemon zest, Latin Spice and 1/4 teaspoon kosher salt. • Add chicken. Turn to coat in marinade.
In a bowl, combine cucumber, remaining shallot, jalapeño, remaining lemon juice and 1/4 teaspoon kosher salt.
• Remove rice from the heat, and fluff with a fork. • Stir in raisins and almonds. Cover pan until ready to serve.
• Place a sauté pan over medium-high heat. When pan is hot, add chicken (discard remaining marinade). Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes.
• Divide rice between 2 plates. • Thinly slice chicken against the grain. Fan over the rice. • Top with cucumber-jalapeño salsa, and enjoy!