Latin Citrus Chicken with Cilantro Rice

Featuring Custom Culinary® True Foundations® Latin Citrus & Herb Liquid Flavor Concentrate

Roasted salmon marinaded and glazed in a citrus marinade Featuring Custom Culinary® True Foundations® Latin Citrus & Latin Herb Liquid Flavor Concentrates, served a top a cilantro rice that cross-utilizes beautifully with grilled chicken, shrimp, steak, or roasted vegetables.

Made with:

6830 - True Foundations Latin Citrus Liquid Flavor Concentrate

What You'll Need

Yield: 10 Portions

Latin Citrus Chicken
5 1/2–6 lb	Chicken Thigh, boneless and Skinless
(10 portions at ~8 oz raw each)
1/3 cup	Latin Citrus Liquid Flavor Concentrate
1/3 cup	fresh orange juice
1/4 cup	fresh lime juice
1/4 cup	olive oil
2 Tbsp	honey or agave
2 Tbsp	minced garlic
1 Tbsp	ground cumin
1 tsp	kosher salt
1/2 tsp	black pepper
Cilantro Rice
4 cups	long-grain white rice, rinsed
8 cups	water or light chicken/vegetable stock
2 tsp	kosher salt
1/4 cup	olive oil or butter
3 Tbsp	Latin Herb Liquid Flavor Concentrate
1/2 cup	chopped fresh cilantro
1/4 cup	fresh lime juice
Garnish
2 each	ripe has avocado
1 each	limes, freshly juiced
2 each	oranges, navel
1/4 cup	picked cilantro leaf ploushes

PREPARATION

Latin Citrus Chicken

Whisk together the Latin Citrus Liquid Flavor Concentrate, orange juice, lime juice, olive oil, honey, garlic, cumin, salt, and black pepper.
Place salmon in a shallow pan and pour marinade over the fish.
Marinate refrigerated 90-1120 minutes only. Do not over-marinate.
Remove Chicken from marinade and allow excess to drip off.
Roast at 400°F for 12–15 minutes, or grill over medium heat, until just cooked and flaky.

Latin Herb Cilantro Rice

Bring water or stock and salt to a boil in a heavy pot or rice cooker.
Stir in rice and Latin Herb Liquid Flavor Concentrate until evenly distributed.
Reduce heat, cover, and cook 15–18 minutes until rice is tender and liquid is absorbed.
Fluff with a fork and gently fold in olive oil or butter, cilantro, and lime juice.
Taste and adjust seasoning if needed. Hold warm for service.

Garnish

Split hass avocado and remove seed. Scoop each half with a spoon and place onto a cutting board. Split each prepared half into 1/3 pieces. Drizzle each side with fresh lime juice to prevent oxidation.
Cut off both ends (poles) of the orange, then slice away the peel and pith following the curve of the fruit. Using a paring knife, cut along the membranes to release clean, skinless segments.
Pick cilantro by removing any wilted or discolored leaves, then rinse thoroughly under cold water and pat dry. Store loosely wrapped in damp paper towels inside a perforated container or bag under refrigeration to maintain freshness for service.