Last week Clay and I had dinner at a Mexican restaurant and I had the most wonderful dish called Pollo Yucatan, which is chicken prepared with spices from the Yucatan Peninsula of Mexico. The entrée I had was served on a bed of rice and topped with grilled vegetables so I was inspired to try my own version of this at home. After doing a little research to see what is usually in this dish, here is the recipe I came up with. Next time I will make it a bit spicier now that I know what to expect!
6 chicken breasts
1 green pepper
1 red pepper
1 yellow pepper
1 yellow squash
1 large onion
Fresh or minced garlic to taste
Juice and pulp of one orange
Juice and pulp of one lime
1 Tbs. ground cumin
1 Tbs. ancho chili pepper
Coarse salt to taste
1/2 cup olive oil, divided in half
Clean and pat chicken dry. Cut into long strips. Place in baking dish. Mix together orange and lime juices, cumin, ancho chili pepper, and about 2 tsp. salt. Pour over chicken and marinate for several hours or overnight in fridge.
Sauté garlic in ¼ cup olive oil. Drain chicken, reserving juices, and brown over medium heat. Add some of the marinade to soften and add flavor. Cook until well done.
Slice all vegetables and sauté in large skillet, sprinkling with garlic powder and salt. The vegetables should be golden but still have some crunch. This process is so much more fun if you are listening to this music while you chop and slice.
Serve chicken over a bed of rice (I am a little obsessed with Jasmine rice right now so that is what I used) and top with vegetables. On the side, serve warmed tortillas and a salad of lettuce, fresh tomatoes, guacamole, and sour cream. Sprinkle with a little Mexian cheese mix if desired. It can also be eaten rolled in the tortilla like a fajita.
Bon apetite or whatever they say on the Yucatan Peninsula!