MONTSERRAT CHICKEN WITH TOMATILLO AND ROASTED CORN SAUCE

Ingredients Weight Measure
Chicken breasts 10 lbs.
TABASCO® brand Garlic Pepper Sauce 4 oz.
TABASCO® brand Bloody Mary Mix, Mildly Seasoned or Extra Spicy 1 qt.
Liquid smoke 20 Tbsp.
Tomatillos, medium 50 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 5 oz.
Butter, divided 1 cup
White onions, large 5 ea.
Garlic cloves, finely chopped 12 ea.
Chicken base 1 cup
Water 2 qts.
Cilantro, finely chopped 1 cup
Corn kernels 2 cups
Plantains 20 ea.
All-purpose flour 2 cups
Eggs, large 10 ea.
Cornflakes, crushed 4 cups
Basmati rice 10 cups
Water 1 gal.
Mangoes 5 ea.
Kiwis 20 ea.
Honey tangerines 20 ea.
Honey 6 oz.
Papaya nectar 4-1/2 Tbsp.
Salt and pepper to taste

Method

  1. Cut an opening in chicken to make a pocket. Marinate chicken with TABASCO® Garlic Pepper Sauce, TABASCO® Bloody Mary Mix and liquid smoke in refrigerator 24 hours ahead of time.
  2. Roast tomatillos in broiler until dark and blackened in spots. Transfer to a food processor with TABASCO® Green Jalapeño Pepper Sauce, and process until smoothly pureed.
  3. Using a large saucepan, melt 4 Tbsp. butter and caramelize onions (approximately 7 minutes). Add garlic, and cook for 1 minute longer.
  4. Turn heat up to medium-high. Add tomatillo puree all at once. Stir until sauce darkens and thickens to coat a spoon. Add chicken base, 2 qts. water (use manufacturer's serving suggestions) and cilantro. Reduce heat and simmer for 30 minutes, stirring frequently.
  5. While sauce simmers, melt 4 Tbsp. butter in another pan and roast corn. Add corn directly to sauce. This step can be done 24 hours ahead of time and rewarmed.
  6. Preheat oven to 350°F. Slice half of plantains for garnish and sauté them in remaining butter. Use the other half to stuff the chicken.
  7. Using three dishes, spread flour in one, whip eggs in the next and place crushed cornflakes in the last dish. Dredge stuffed chicken in flour and then in egg. Carefully transfer chicken to crushed cornflakes. Sprinkle so as to coat all of the chicken and place on a sheet tray. Sauté breaded chicken in butter, being careful when flipping. Return to sheet tray. Bake chicken until thermometer reads 365°F.
  8. Prepare rice in 1 gal. water to manufacturer's recommendations.
  9. Dice mangoes, kiwis and honey tangerines into 1/4" pieces. Add honey and papaya nectar to complete tropical fruit salsa.
  10. To serve, portion rice on plate and surround with tomatillo sauce. Place chicken over half of rice. Place sautéed plantain on the opposite side, resting against the chicken. Spoon more tomatillo sauce over the top of the chicken and top with fruit salsa.

Yield: 20 servings