Ingredients Weight Measure
Chicken breasts, 12 oz. 10 ea.
Salt and pepper to taste


Ingredients Weight Measure
Garlic, finely minced 1 head
Onion, large, julienne 1 ea.
Limes, sliced 10 ea.
Jalapeño peppers, seeded, deveined, and finely diced 5 ea.
Oregano, finely chopped 1 bunch
Thyme, finely chopped 1 bunch
TABASCO® brand Green Jalapeño Pepper Sauce 12 oz.
White wine vinegar 12 oz.
Tequila 12 oz.
Olive oil 108 oz.


Ingredients Weight Measure
Butter 8 oz.
Onions, finely diced 2 ea.
Jalapeño peppers, seeded, finely diced 8 ea.
Red bell pepper, seeded, finely diced 1 ea.
Rice 4 cups
TABASCO® brand Green Jalapeño Pepper Sauce 12 oz.
Vegetable stock 2 qts.
Fresh oregano, finely chopped 1/2 bunch
Freshly ground pepper to taste
Jalapeño jack cheese, finely grated 2-1/2 cups


  1. For Chicken and Marinade, clean and remove all the fat from the chicken breasts. Season with salt and pepper. Set aside in hotel pan. Mix all the ingredients for the marinade. Pour the marinade over the chicken breasts. Let marinate in the refrigerator for at least 2 to 4 hours. After the chicken is finished marinating, preheat the grill. Grill the chicken until desired doneness, being careful not to overcook and dry out chicken.
  2. For Rice, in a saucepan, melt the butter and sauté the onions until translucent. Add the jalapeños and bell peppers. Sauté until softened. Add the rice and sauté for 2 minutes. Then add the TABASCO® Green Jalapeño Pepper Sauce and vegetable stock. Bring to a boil. Then cover and simmer for 20 minutes. Check the rice for doneness. Cook until all liquid has been absorbed. Stir in the oregano and black pepper.
  3. For each serving, place 1/2 cup of rice in a ring mold, place on plate and remove the ring. Place 1 oz. of cheese on top of rice and melt under broiler of salamander. Slice the chicken on the bias and serve on the jalapeño rice.

Yield: 20 servings (1/2 breast, 6 oz. each)

Serving idea: Garnish with julienne of red bell pepper and fresh oregano sprigs.