Stuffed Monster Heads
Chicken with Black, Orange and Green Salsa
This is a very simple, yet elegant Halloween dinner entree. It is quick and easy to make and requires little attention. I prefer to steep the chicken breasts as described below, but they are also very good sauteed, broiled, or grilled. You can also use Halloween Salsa or your favorite salsa on this chicken if desired. This is excellent with plain white rice. You can use boneless or bone in chicken breasts, but remove the skin before steeping. This chicken is also fantastic for chicken salads and other mexican inspired chicken dishes that require cooked chicken.
1 small chopped onion
4 sliced garlic cloves
2 teaspoons cumin
1/2 teaspoon cayenne pepper
6 chicken breast halves
Black, Orange and Green Salsa
Fill a large pot with enough water to easily cover the chicken breasts by a few inches, but don't add the chicken yet. Add the onion, garlic, cloves, cumin, cayenne, salt, and pepper. Bring to a boil. Toss the chicken breasts into the pot, cover, and turn off the heat. Leave on the burner, but let sit for about 20 minutes. Do not peek. Remove the thickest piece of chicken, and check to make sure that it is thoroughly cooked. If not replace to the pot, recover, and let sit for a few minutes more. When the chicken is cooked, drain thoroughly, and discard the vegetables and spices along with the water. Place the chicken breasts on a serving dish and dress with the salsa or serve the salsa alongside.
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