Ethnic-ly Confused Chicken, Rice and Salsa

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This was a meal I made with my good friend who is now living in L.A. pursuing her dreams of writing for TV and films. Before her trip we were hanging out a bunch and cooking – one of our many common interests. This Mediterranean/Hispanic/Asian inspired is really hard to describe, so I’ll just give you the basic recipes. But trust me, the flavors go perfectly together!

Salsa Chicken – Though cooked in salsa this dish turned sweet and rich in flavors. We were using Pace so there wasn’t much spice, another brand might make it less sweet. The chicken was tender and the cinnamon gave a nice warm background to the tangy tomatoes.

Chop up some raw chicken breast and pour in enough salsa to cover the poultry completely. Add cinnamon/nutmeg and some chili powder and stew/simmer on medium until cooked through. About 20 minutes.

Coconut Lime Rice – If you simply substitute half the amount of water you would normally use with coconut milk or water, it creates a slightly sweet and tropical tasting rice. We added further dimension by squeezing some lime juice in the rice while it cooked as well. Once it was done in the rice cooker, we mixed in some chopped parsley to give it a fresh zing to further counterbalance the sweetness of the coconut.

Avocado, Blackbean and Corn Salsa – depending on the ripeness of the avocados this will either be more creamy or more like a salad side dish. But it’s such a vibrant mix of veggies, legumes and flavors that it works either way. It’s also really good spread on a sandwich with turkey (or leftover chicken!)

Mix 2 avocados, diced, with a can of black beans (drained), a can of corn (drained), half a diced onion, a bunch of chopped parsley, and some lime juice to taste.

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