Monday, June 7, 2010

Cajun Night

Back from Florida and ready to get in the kitchen to make a little 
Grilled Cajun Chicken with Monterey Jack, Corn and Roasted Red Pepper Risotto

Grilled Cajun Chicken
1 can (14.5 oz) Mexican stewed tomatoes
1 medium onion, sliced
2 tsp Dijon mustard
1 clove garlic, minced
½ tsp thyme, crushed
1/8 tsp cayenne pepper
6 boneless skinless chicken thighs

Drain tomatoes reserving juice. Combine reserved juice, onion, mustard, garlic, thyme and cayenne; pour over chicken. Marinade ½ hour. Remove chicken; reserve marinade.Grill chicken over medium high heat until no longer pink in the center.
Pour marinade and tomatoes into a skillet. Bring to a boil, reduce heat; cover and simmer 15 minutes. Add green peppers; cook, uncovered 5 minutes. Spoon sauce over chicken and serve.

Monterey Jack, Corn, and Roasted Red Pepper Risotto
Yield:  4 servings (serving size: 1 cup)
1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers

Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
Cooking Light, APRIL 2001

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