Sorry to open with an obscure dino-movie reference, but I know that it has been a long, long time since I updated anything on here. Call it a summer hiatus, but my body basically refused all activities that even remotely resembled work or productive activity. While I'm still technically on summer break, the start of school is just around the corner--I can't bring myself to utter the date--and I'm working on getting back in the habit of productivity. Baby steps guys, baby steps.
But seriously, after tonight's dinner of what I'm calling Acapulco Chicken, I felt compelled to brag, toot my own horn, gloat, bask in my brilliance, etc. I think you're allowed to do that now and again.
Clint and I actually just got back from vacationing in San Antonio/Fredericksburg, Texas. If you've never been to this area of Texas, and especially if you're from or live in the Great State, you are doing yourself a disservice. The area is in the center of Texas Hill Country and is also at the heart of the Texas wine scene. Fredericksburg especially has embraced the local vino industry featuring a main street with a number of wineries and/or wine related stores. In fact, because the area's economy is so driven by the industry, local liquor laws have adapted. Pedestrian consumption is a-ok...just as long as you don't jaywalk. The area produces a number of the typically recognizable varieties that come out of Europe or California, but they also produce a tremendous amount of fruit wines which are really great, especially when the mercury in the summer time can set up camp in the triple digits. We tasted and bought a lot of wine, but we also had a great time wandering around Fredericksburg, eating some excellent German cuisine (this whole region is heavily influenced by German immigrants who first settled many parts of it), getting lost on our way to a winery in the middle of no-where, wandering around the River Walk in San Antonio, visiting the Alamo, and floating the Guadalupe River.
While down there, we also visited one of my favorite towns in Texas, Gruene. Just a few miles outside of New Braunfels, Gruene is known for Gruene Hall, which claims to be the oldest dance hall in the state. It has a laundry list of famous names who have played or even gotten their start at the old wooden, open-air dance hall. But the town is also home to the Winery on the Gruene, which sells some of the best and most reasonably priced fruit wines in the state, and one of the most famous restaurants in the state, the Grist Mill. The Grist Mill, housed in an old cotton gin overlooking the Guadalupe River, features traditional Texas cuisine in an amazing atmosphere. I am in love with the chicken fried steak and onion rings there, and, until this trip, had never tried anything else. But on this trip, partially because I spent the entire trip overindulging, I opted for a slightly healthier alternative.
I took a gamble on the Acapulco Chicken and loved every bite. Essentially, the dish features a grilled chicken breast topped with pico de gallo and sour cream. It sounds so simple, but it was delicious. It seemed so representative of the area, which is heavily influence by Mexican cuisine and culture. Once we got back and settled in, I decided that I wanted to try my hand at making my own version of the dish, so that I can bring hill country to me. Considering the fact that I was going on nothing but a memory, I think it turned out fabulous and I plan to integrate it into our regular meal rotations. One of my favorite parts is the fact that it is a relatively low-calorie, healthy meal but it is packed with flavor. I didn't do any pictures this time, but I'll try to upload some next time I make it.
Acapulco Chicken (a la Ashlee ;-)
The Ingredients
4 chicken breasts
4 Tbsp olive oil
3 Tbsp balsamic vinegar
3-4 Tbsp white wine (whatever you have around) plus about 1/4 cup more for cooking
1 clove garlic
1 tsp smoked paprika
Pinch of salt and pepper
butter
Worcestershire sauce
2 fresh tomatoes, chopped fine (if you aren't lucky enough to find really good fresh tomatoes, try using the grape tomatoes, I find they have a much stronger, sweeter flavor)
1 medium purple onion, chopped fine
5 cloves garlic, minced
large bundle chopped cilantro
lemon juice
The tools
1 gallon-sized ziplock baggie
2 cutting boards (one for produce, one for chicken)
1 medium sized tupperware container for the pico
1 medium saute pan with lid
The Process
1. Combine the olive oil, balsamic vinegar, 1 clove garlic, white wine, paprika, salt, pepper, and a squirt of lemon juice in the zip-lock baggie.
2. Trim the chicken of any fat/excess skin and place chicken in bag to marinate. Seal and refrigerate for at least 45 minutes and up to 4 hours.
3. While the chicken marinates, combine the minced garlic, chopped onion*, chopped tomato, and cilantro with a splash of lemon juice and a pinch of salt and pepper. Stir the pico de gallo well and store in the fridge until ready to serve.
4. When you're ready to cook, heat the saute pan on the stove over medium heat. Add a tablespoon of butter and a tablespoon of olive oil in the pan.
5. Once the butter melts and the pan is hot, remove the chicken from the marinade and add to the pan.
6. Let the chicken cook about 2 minutes and then flip each breast.
7. There should be quite a bit of liquid in the pan from the marinade, if there is, cover the pan and cook approximately 15-20 minutes until chicken is cooked through but not overcooked and dry. Monitor the chicken throughout to make sure that the liquid doesn't cook out. If need be, add about 1/4-1/3 cup white wine near the end of the cooking process.
8. Remove the chicken from the pan when cooked and cover with foil while you finish the pan sauce.
9. Add a few dashes of Worcestershire Sauce and a tablespoon of butter to the sauce and let it cook down about 2 minutes. Then, to thicken, combine a tablespoon of butter with a tablespoon of flour. Use a fork to work them together to form a paste, then add the paste to the sauce whisking the mix into the sauce over high heat to avoid clumps.
10. Once the sauce is finished, remove from heat and spoon over chicken.
I served the chicken over yellow rice (I just used a box because we had it in the cupboard). On top of the chicken, scoop a few tablespoons of the pico de gallo and a large dollop of sour cream.
*Pico is usually made with white onions, but I love purple (technically red) onions, and they make the finished product so pretty.
I'll try to get a picture next time we make this--which will probably be soon--so you can see the finished product. Enjoy!
