Recipe: Blackened Chicken Bowl

Name: Recipe: Blackened Chicken Bowl
Yield: 10
Ingredients: 16.0oz Hellmann's® Classics Ranch Salad Dressing 6 x 32 oz; 4.0oz Aji amarillo puree; 2.0cups Cider vinegar; 4.0cups Water; 4.0Tbsp Salt; 0.5tsp Mustard seeds; 1.0tsp Black peppercorns; 0.25cup Agave syrup; 10.0each Cilantro sprigs; 2.0lbs Pineapple, quartered and thinly sliced; 2.0Tbsp Ancho chili powder; 4.0Tbsp Paprika; 4.0tsp Onion powder; 2.0tsp Garlic powder; 2.0tsp Thyme, dried; 2.0tsp Oregano, dried; 2.0tsp Black Pepper; 0.0each Olive oil, as needed; 4.0lbs Chicken thigh meat - boneless and skinless; 10.0cups Brown rice, cooked; 3.0cans (15.5 oz. ea.) Black beans, drained, rinsed; 5.0cups Cherry tomatoes, halved; 2.5cups Cilantro leaves; 2.5cups Corn nuts

Recipe: Blackened Chicken Bowl – - Recipe

Blackened chicken thighs with a blend of brown rice and black beans, tomatoes and pickled pineapple tossed in an Aji Amarillo Ranch dressing for bold Peruvian flavor, topped with crunchy corn nuts.

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Prepare the Aji Amarillo Ranch Dressing

Hellmann's® Classics Ranch Salad Dressing 6 x 32 oz 16.0 oz
Hellmann's® Classics Ranch Salad Dressing 6 x 32 oz
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Aji amarillo puree 4.0 oz

Prepare the Pickled Pineapple

Cider vinegar 2.0 cups
Water 4.0 cups
Salt 4.0 Tbsp
Mustard seeds 0.5 tsp
Black peppercorns 1.0 tsp
Agave syrup 0.25 cup
Cilantro sprigs 10.0 each
Pineapple, quartered and thinly sliced 2.0 lbs

Prepare the Blackened Chicken

Ancho chili powder 2.0 Tbsp
Paprika 4.0 Tbsp
Onion powder 4.0 tsp
Garlic powder 2.0 tsp
Thyme, dried 2.0 tsp
Oregano, dried 2.0 tsp
Black Pepper 2.0 tsp
Olive oil, as needed
Chicken thigh meat - boneless and skinless 4.0 lbs

Prepare the Salad

Brown rice, cooked 10.0 cups
Black beans, drained, rinsed 3.0 cans (15.5 oz. ea.)
Cherry tomatoes, halved 5.0 cups
Cilantro leaves 2.5 cups
Corn nuts 2.5 cups

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Summer

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Gluten free

Delivery / Takeaway

Hellmann’s® / Best Foods®

Full Service Restaurants

Limited Service Restaurants

Salads

Blackened chicken thighs with a blend of brown rice and black beans, tomatoes and pickled pineapple tossed in an Aji Amarillo Ranch dressing for bold Peruvian flavor, topped with crunchy corn nuts.

...

Preparation

Prepare the Aji Amarillo Ranch Dressing
- Combine Hellmann’s Classics Ranch Dressing with aji amarillo paste, blend well.
Prepare the Pickled Pineapple
- Combine all ingredients except pineapple in a sauce pot. Bring to boil.
- Strain liquid over the pineapple slices. Cover and refrigerate for at least an hour, and up to 3 hours. Drain the liquid.
Prepare the Blackened Chicken
- Combine all spices to make the blackening seasoning. Coat chicken thighs generously with blackening seasoning. Heat a skillet with oil and sear the chicken on both sides. Finish cooking through in a 350F oven.
Prepare the Salad
- Combine brown rice and black beans. Toss with enough Aji Amarillo Ranch Dressing to coat.
- For each portion, place 1 ½ cup brown rice and black bean mixture in the bottom of a bowl. Arrange ½ cup cherry tomatoes, ¼ cup pickled pineapple, 2 Tbsp cilantro leaves, and 5 oz chicken, cut in chunks, in segments in the bowl.
- Drizzle with 1.5 oz. Aji Amarillo Ranch Dressing. Finish with ¼ cup corn nuts and serve.