About the Dish

8 ounces Chicken Breast
1 Orange
1 Lemon
3/4 cup Basmati Rice
1 tablespoon Tomato Paste
1 tablespoon Spice Blend
6 ounces Snap Beans
1/4 cup Shredded Coconut
Per Serving
Calories 590
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 650 mg
Total Carbohydrates 69 g
Dietary Fiber 6 g
Sugar 7 g
Protein 34 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

Cream Ale

Sometimes you just need a mellow beer that is an easy drinker. For a dish with margarita and coconut flavors, we suggest a cream ale. Why a cream ale? Well, cream ales are easy-drinking crowd pleasers that let you taste what you’re eating without the bombardment of bitter hops.

Wild Leap Brewing Local Gold, LaGrange, Georgia

Savagnin - Jura, France

What I get from Savagnin are oxidative apples and lots of almonds. Ever had an Almond Joy? Coconuts have a natural affinity for almonds! It’s a great pairing, even for people who aren’t so fond of Almond Joys.

Benedicte & Stephane Tissot Savagnin Arbois, France

METHOD

1
MISE EN PLACE • Zest orange. Squeeze 3 tablespoons juice. • Zest lemon. Squeeze 2 tablespoons juice. • Trim beans.
2
• In a bowl, combine chicken, citrus juices, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Turn chicken to coat in marinade.
3
• Place a small saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add rice. Cook, stirring, until rice appears glassy, about 2 minutes. • Stir in 1 1/2 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, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
4
While rice cooks, in a small bowl, combine 2 teaspoons cooking oil, tomato paste and harissa spice.
5
Place a skillet over medium-high heat. Add beans and 1 cup water. Simmer until beans are tender, about 6 minutes.
6
While beans cook: • Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
7
To beans, stir in harissa paste. Cook, stirring, until harissa forms a sauce and coats the beans.
8
• Fluff rice with a fork. Fold in coconut. • Divide rice between 2 plates. • Top with chicken, and serve with beans. Garnish with citrus zest, and enjoy!

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