Red Jalapeño Chicken with Curtido

Juan Sanjuan / Owner/Chef, Gloria's Restaurant, Huntington Park, CA; Photo by Juan Sanjuan

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)
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.
For the Rice:
Steamed rice, cooked
2 tbsp. butter
1 tsp. garlic
2 tbsp. cilantro, finely diced
Method for the Rice:
1. Cook rice according to package instructions.
2. Add butter, garlic and cilantro and mix together.