San Vicente is a small town in El Salvador, and one of our early guest chefs, Edwin (who used to live there), would make this dish when his friends visited him back home. This is a simple, homey chicken breast dish seasoned with smoked paprika, cumin, garlic, black pepper, and a special El Salvadorian seasoning with smoked poblano peppers, adobo, and cumin. The dish is accompanied by a mesclun salad mix with sauteed plantains and onions and super homey creamy rice flavored with poblano pepper, bell pepper, and other aromatics.
This is a gluten-free dish.
Ingredients: Chicken breast, smoked paprika, onion, cumin, garlic, black pepper, oregano, poblano peppers, bell pepper, adobo, poblano peppers, turmeric, onions, bay leaf, cumin, heavy cream, Jasmine rice, canola oil for cooking.
Salad: Kale, sauteed plantains, garlic, onions, bell peppers, canola oil