| For the Red Jalapeño Chicken with Curtido: |
| • | The Perfect Purée Red Jalapeño Puree, thawed |
| • | 2 chicken breasts |
| • | 1 white onion, chiffonade (strips) |
| • | 11 tomato, chiffonade (strips) |
| • | 1 cucumber, chiffonade (strips) with seeds removed |
| • | 1/4 cup mango, chiffonade (strips) |
| • | 1/4 cup red onion, chiffonade (strips) |
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| Method for the Red Jalapeño Chicken with Curtido: |
| 1. | Marinade chicken breasts in the Red Jalapeño puree. |
| 2. | Cook chicken on all sides until internal temperature reaches 160F. |
| 3. | Combine onion, tomato, cucumber and red onion. |
| 4. | Place over rice and serve. |
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| For the Rice: |
| • | Steamed rice, cooked |
| • | 2 tbsp. butter |
| • | 1 tsp. garlic |
| • | 2 tbsp. cilantro, finely diced |
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| Method for the Rice: |
| 1. | Cook rice according to package instructions. |
| 2. | Add butter, garlic and cilantro and mix together. |
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