Thursday, April 22, 2010

Carnitas Caliente with Stone-Fruit

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Ingredients:

SALSA:

  1. 1 large peach, peeled, pitted and chopped ( 1 cup)
  2. 1 large nectarine, peeled, pitted and chopped ( 1 cup)
  3. 2 medium plums, pitted and chopped ( 1 cup)
  4. 1 ripe large avocado, pitted, peeled and chopped (1/2 cup)
  5. 1 clove garlic, finely chopped
  6. 2 Tablespoons chopped fresh cilantro
  7. 1 Tablespoon finely chopped seeded jalapeno chile
  8. 1 Tablespoon lime juice
  9. 1/8 teaspoon salt

CARNITAS:

  1. 2 Tablespoons cornmeal
  2. 1 Can ( 10.2 oz.) Pillsbury Grands Home-style refrigerated buttermilk biscuits (5 biscuits)
  3. 2 Tablespoons olive oil
  4. 1 lb. boneless, skinless chicken breasts, cut into about 1x1x1/4 inch pieces
  5. 1/4 cup Smucker’s apricot Preserves
  6. 1/2 teaspoon ground cumin
  7. 5 sprigs cilantro, if desired

PREPARATION:

  1. Heat oven to 375 degrees.  In medium bowl, lightly toss salsa ingredients until mixed; set aside.
  2. Place cornmeal in shallow pie plate. Separate dough into 5 biscuits; press or roll each biscuit into 5-1/2-inch round. Coat both sides of each biscuit with cornmeal; place on ungreased cookie sheet.  Bake 10 to12 minutes or until bottoms are golden brown.
  3. Meanwhile, in 10-inch skillet, heat oil over medium-heat until hot.  Add chicken; cook about 5 minutes, stirring frequently, until chicken is no longer pink.  Reduce heat to medium-low. Stir in preserves and cumin; cook 2 to3 minutes, stirring frequently, until thoroughly heated.
  4. To assemble carnitas, place 1 biscuit on each of 5 serving plates.  Top evenly with chicken mixture and salsa.  Garnish with cilantro sprig.

Source: Recipe Adapted from:  2010 Pillsbury Bake-Off 44th Contest 100 Winning Recipes; Candace McMenamin, Lexington, SC; Page 61; 5 Servings.

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