Coogirl Candy Citrus Chicken Bowls with Black Bean Corn Salad

Coogirl Candy Citrus Chicken Bowls with Black Bean Corn Salad

Bright and balanced. Pan seared chicken is finished with a sticky Coogirl Candy citrus glaze and served over cilantro rice with a fresh black bean corn salad that also contains the jam for matching sweet jalapeño notes.

Ingredients

• For the chicken and glaze
  • 1 1/4 lb boneless skinless chicken breasts or thighs, cut into 1 inch strips
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1/3 cup Coogirl Candy
  • 1 tbsp orange juice
  • 1 tsp lime juice
  • 1 tsp soy sauce
• For the cilantro rice
  • 1 cup jasmine rice, rinsed
  • 1 1/4 cups water or low sodium chicken stock
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste
• For the black bean corn salad
  • 1 cup corn kernels, fresh or frozen and charred if possible
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely diced red onion
  • 2 tbsp chopped cilantro
  • 2 tbsp lime juice
  • 1 tbsp Coogirl Candy (stirred into dressing)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• To finish and serve
  • Avocado slices
  • Extra cilantro and lime wedges

Instructions

1. Make the cilantro rice: In a pot combine rinsed jasmine rice and water or stock. Bring to a boil, reduce to low, cover and simmer 12 to 14 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes. Fluff with a fork and stir in chopped cilantro, lime juice and salt to taste.
2. Prepare the black bean corn salad: In a bowl combine corn, black beans, red bell pepper, red onion and cilantro. Whisk together lime juice, olive oil and 1 tbsp Coogirl Candy until smooth. Toss dressing with the salad and season with salt and pepper. Chill while you cook the chicken. The jam in the dressing adds sweet jalapeño flecks and ties to the glaze.
3. Make the Coogirl citrus glaze: In a small saucepan warm 1/3 cup Coogirl Candy with 1 tbsp orange juice, 1 tsp lime juice and 1 tsp soy sauce over low heat until slightly loosened and glossy, about 1 to 2 minutes. Keep warm.
4. Cook the chicken: Pat chicken strips dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes per side until cooked through and golden. In the last minute brush the warm Coogirl glaze over the chicken and toss so pieces become glossy. Remove from heat.
5. Assemble bowls: Divide cilantro rice among bowls. Top each with glazed chicken, a generous scoop of black bean corn salad, and avocado slices. Garnish with extra cilantro and serve with lime wedges.
6. Serve immediately: The glaze is best warm and glossy and the salad should be crisp and bright.

Notes

• Creative use of product: Coogirl Candy is used both as a warm citrus glaze for the hot chicken and stirred into the chilled salad dressing so the jam’s jalapeño-sweet notes appear in both hot and cold elements.
• Make ahead: Salad and rice can be prepared a few hours ahead and chilled. Rewarm glaze and cook chicken just before serving for best texture.
• Heat control: The jam contains jalapeño pieces. Use less in the salad dressing or strain pieces for milder heat.