AATC's Creamy Monterey Chicken w/Achiote Rice

AATC's Creamy Monterey Chicken w/Achiote Rice

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AATC's Creamy Monterey Chicken w/Achiote Rice

 

For the chicken:

6 grilled or sauteed chicken tenders,marinated in olive oil and soy sauce

1/2 cup cream

1/2 cup shredded cheese[Smoked Gouda or Jack]

1 cup salsa or pico de gallo

2 Tbsp olive oil

 

Grilled or saute chicken until internal temperature reaches about 165 degrees.Warm your cream and cheese,add salsa and stir in well.

 

For your rice:

2 cups cooked rice

1 tsp Achiote seeds,ground

1 Tbsp olive oil

 

Warm oil in saucepan,add Achiote seeds and stir until nice and orangish-red.Add your rice and stir together.Serve your chicken over this rice mixture;it is incredible.Enjoy!!!

 

Happy New Year and Thank You,

Mark Giorgi

AATC

Noon Cooking - January 22, 2014

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