Photo: Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla Recipe
Ingredients
- 2 pounds boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 6 medium purple potatoes, sliced
- Olive oil
- 1 ear corn, kernels cut from cob
- 1 small white onion, chopped
- 6 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 small green pepper, cored, seeded and sliced
- 1 jalapeno, seeded and sliced
- 4 Roma tomatoes, chopped
- 1 bunch cilantro, leaves roughly chopped
- 1 lemon, halved
- 1 lime, halved
- 4 flour tortillas
Directions
Preheat a grill or grill pan on medium heat.
Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board.
Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish.
In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes.
Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl.
Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.
Notes:
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By agirlreading
on March 05, 2011
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I give this recipe 5 stars because the end result was amazing. I did not follow the recipe exactly and I didn't have all the ingredients. I made jasmine rice instead of potatoes, and I did not use tortilla because it really wasn't necessary, I wanted something lighter. I didn't have corn in the house so I skipped that too. I substituted 1 teaspoon of Indian green chili sauce for spice since I was also out of jalapenos. I put the salsa directly on top of the sliced chicken with the rice on the side. It was delicious. My boyfriend loved it and we had enough leftovers for another full dinner.
By irisyoung_10290031
Bandon, OR
on September 11, 2010
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I cut the recipe in half and made it for myself
By conchispita
College Park, MD
on August 01, 2010
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Why is it called "mojo marinated chicken" if the chicken isn't actually marinated? The salsa was not bad, but nothing special either. If you are not a huge potato fan(like myself it works well with rice too. I'll probably end up making it again with a few adjustments, like a cilantro lime MARINADE as the name implies. Still love Herb despite being a little disappointed with the recipe :
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