Also, as I sit on the couch writing this, the little one is asleep and my mother is sweeping all the hardwood floors in my house. Yesterday, she washed the outsides of all the windows on the ground floor while I took a nap. I better make this one short.
This chicken recipe, also known as Pollo Ciudad, is one of the most popular dishes at Border Grill in LA and Las Vegas, but I wouldn't know because I've never been there. I was inspired to recreate and adapt this meal based on a snippet of the Food Network's Best Thing I Ever Made where this unique dish was featured. Something about the idea of a tangy pickled tomato salsa and a fresh parsley sauce over grilled chicken really got me hungry, and I knew I wanted to give it a try.
While the tomato salsa gets made a few hours ahead of time to allow the pickling process to occur in your fridge while you play Solitaire and your mom cleans the inside of your kitchen island pendant lights, the parsley sauce comes together in less time than it takes to grill the chicken. Who knew such a popular restaurant meal could be so speedy for us non-chefs to slap together? I served this with wild rice and a big green salad, and it was loved by all.
All joking aside, providing this delicious and healthy meal was the least I could do to say thank you to my parents who stayed with us last week while we were getting adjusted to our new life as parents. From household chores and dinner help to watching the baby while we escaped for fresh air on several occasions, their help came from a place of understanding, patience, and kindness. And we are so grateful for it.
So, clearly I'm a big fan of saying thank you with food. I highly recommend spending the time and energy on preparing a healthy thank-you meal when the occasion calls for it. Just don't Pinterest-search "how to say thank you with a good meal" because I promise you'll walk away feeling totally inadequate as a human being.
Now, if you'll excuse me, my pins are urging me to go make all my household cleaning products from scratch.
Pickled Tomato Salsa
Adapted from The Food Network
1 lb tomatoes, diced
1/2 bunch scallions, thinly sliced
1 serrano chili pepper, diced
1/2 c white vinegar
2 1/2 tbs brown sugar
2 tsp ground ginger
3 tbs minced garlic, divided
2 tsp ground mustard
2 tsp ground cumin
1/2 tsp turmeric
1/4 c + 3 tbs extra virgin olive oil, divided
2 c flat leaf parsley
2 tbs red wine vinegar
1.5 - 2 lb boneless, skinless chicken breast
To make the salsa, toss the tomatoes with the scallios and chili pepper in a large bowl. Set aside. In a medium saucepan, bring the white vinegar to a boil. Add the brown sugar, 2 tsp of salt, and cook until dissolved, about 1 minute. Pour the mixture into a bowl, and set aside.
In the same saucepan, heat 2 tbs of extra virgin olive oil over medium heat until just smoking. Add the ginger, 1 tbs garlic, mustard, cumin, turmeric, and black pepper to taste. Cook, stirring constantly, about 2 minutes. Turn off the heat, and stir in the vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover, and refrigerate at least 3-4 hours.
To make the parsley sauce, blend together the parsley, remaining 2 tbs garlic, red wine vinegar, and salt/pepper to taste until smooth. With the machine running, gradually add the remaining 1/4 c extra virgin olive oil, and process until smooth. Set aside.
Heat a grill pan or an outdoor grill over medium-high heat. Season the chicken with salt/pepper, and when the grill is hot, cook the chicken about 7 minutes per side or until cooked through.
When about to serve, bring the pickled tomato salsa to room temperature. Place a piece of chicken on each plate, and drizzle with the parsley sauce. Top with pickled tomato salsa.