Okeechobee Salsa

Ingredients Weight Measure
Black beans, canned 15 oz.
Corn, cooked 2 cups
Cilantro, chopped 1 bunch
Olive oil 1/4 cup
Vinegar 1/4 cup
Sugar 1/4 cup
Red onion, chopped 1 ea.
Red bell pepper, brunoise 1 ea.
Green bell pepper, brunoise 1 ea.
Tomato, brunoise 1 ea.
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.
Chili powder, cumin, salt and pepper to taste

Cumin Rice Pilaf

Ingredients Weight Measure
Onions, chopped 1 ea.
Red chili peppers, chopped 1/4 cup
Oil for sautéing as needed
Chicken stock 2 qts.
Cumin 1-1/2 Tbsp.
Chili powder 1-1/2 Tbsp.
Butter 4 oz.
Rice 4 cups
TABASCO® brand Original Red Sauce 1 Tbsp.
Salt and pepper to taste

Ginger-Citrus Sauce

Ingredients Weight Measure
Grapefruits 4 ea.
Tangerine 1 ea.
Ginger root, peeled, diced 2 oz.
Sugar 3 Tbsp.
Whiskey 1-1/2 oz.
White wine 1-1/2 oz.
Salt, pepper, onion powder, and garlic powder to taste
Cornstarch 1 Tbsp.
Cold water 1 Tbsp.
French vanilla cream 1 Tbsp.
TABASCO® brand Original Red Sauce 1-1/2 tsp.

Chicken Paupiettes

Ingredients Weight Measure
Chicken breasts, boneless, cut in half, and pounded 6 whole
Okeechobee Salsa (from above) 66 oz.
Ham, sliced 12 pieces
Cumin Rice Pilaf (from above) 60 oz.
Ginger-Citrus Sauce (from above) 24 oz.


  1. To prepare Okeechobee Salsa, drain and rinse black beans.
  2. Mix all salsa ingredients together, combine well, and let chill for at least 2 hours.
  3. To prepare Cumin Rice Pilaf, in a pan, sauté the onions and chili peppers in oil until onions are translucent. Set aside.
  4. In a separate pot, add the chicken stock, cumin, chili powder and butter. Bring to a boil and add the rice. Reduce to a simmer.
  5. Turn off heat and let stand covered until rice is tender. When rice is done, add the sautéed onions and peppers and stir in TABASCO® Sauce. Add salt and pepper to taste. Hold at 140°F.
  6. To prepare Ginger Citrus Sauce, squeeze juice from grapefruit and tangerine. Strain the juice into a saucepan.
  7. Add the rest of the ingredients to the juice, except for the cornstarch, water, cream and TABASCO® Sauce. Bring sauce to a boil and reduce to half the volume.
  8. Make a slurry out of cornstarch and cold water.
  9. When the sauce is reduced by half, add the cream and cornstarch slurry. Bring to a boil. Add the TABASCO® Sauce and hold at 140°F.
  10. To prepare Chicken Paupiettes, preheat oven to 350°F.
  11. Lay out chicken breasts on a plastic-lined tray. Puree 6 oz. of the Okeechobee Salsa and brush 1 Tbsp. Okeechobee Salsa on each chicken breast. Place a piece of ham over the salsa. Roll the chicken breast and tie with butcher twine or secure with toothpick.
  12. Bake in the oven for about 25 minutes or until chicken reaches an internal temperature of 165°F.
  13. Once the paupiettes are out of the oven, remove twine or toothpick and transfer to the cutting board.
  14. Place 5 oz. of the Okeechobee Salsa on each plate and 5 oz. of the Cumin Rice Pilaf on each plate.
  15. Cut the paupiettes and place over the Okeechobee Salsa.
  16. Nap with 2 oz. Ginger-Citrus Sauce.

Yield: 12 servings