You know I love a good quick and easy meal that’s packed with flavor. The meal I’m sharing with you today ticks two of those boxes – it’s easy and it’s so flavorful that we’re getting into the “knock your socks off” territory. However, it’s not quick at all. If you’re looking for something quick and easy to prepare after work on a weeknight, then just move along, because this is not it. But … if time is not a factor, then you owe it to yourself and your loved ones to try this immediately.
Having found “Cilantro Lime Chicken” at
seasonalcravings.com and looking for something to pair it with, when I received an email with a recipe for “Esquites-Style Poblano Pasta Salad” from
foodandwine.com, I knew this would be the perfect match. With cilantro, lime, fresh corn, zucchini and poblano pepper, it’s basically what I think of as the flavors of summer.
The chicken dish calls for 1 tablespoon of coconut aminos, something I’d never even heard of before. But don’t fret. It also indicates that you may use low-sodium soy sauce or tamari if you don’t have coconut aminos. That’s what I did because I always have a bottle of low-sodium soy sauce on hand. Curiosity got the better of me regarding the coconut aminos though, so I later Googled it and learned that it is a dark, savory, and slightly sweet sauce used as a popular soy-free, gluten-free, and lower-sodium alternative to soy sauce. It is made from fermented coconut palm sap blended with sea salt. Alrighty then.
I don’t typically cook chicken – or any protein, for that matter – in my cast iron skillet but in a nonstick skillet instead. But since that’s what it called for, that’s what I did and it resulted in the most perfect sear. But follow the directions to the T. Put the chicken in and don’t touch it again. You don’t need to be moving it, pressing down on it or peeking underneath it. Just follow the directions and trust the process.
As for the chicken, we know that it cooks more evenly when it’s the same thickness. You may slice your boneless, skinless chicken breasts in half horizontally or you may just pound them a little bit with a meat mallet. That’s what I did and there was nothing to it. You’re asked to marinate the chicken for a minimum of 30 minutes but no more than four hours. I marinated mine for about 45 minutes and they were loaded with flavor.
The “Esquites-Style Poblano Pasta Salad” is the creamy corn salad version of elote, the beloved Mexican street food where corn on the cob is slathered with mayo and sprinkled with chili powder and Cotija cheese. The esquites are turned into a pasta salad, loaded with charred corn, zucchini, scallions, and poblano chile.
Though it calls for 12-oz. of uncooked orecchiette pasta, I couldn’t find that so I substituted baby shells instead. Don’t be intimidated by the lengthy list of ingredients and, if possible, don’t leave anything out. While it may look like a lot, each ingredient plays a crucial role in the layers of flavor you’re constructing.
As I indicated in the beginning, this meal took a while to come together. However, the tremendous flavors were the reward and were well worth the wait. Hubby and Daughter loved the meal and both were quite effusive with their praise. They especially enjoyed the Esquites-Style Poblano Pasta Salad, with each going back for more. It’s the perfect side dish to take to a family reunion, church potluck or summer cookout with friends.
Cilantro Lime Chicken
- 2 pounds boneless skinless chicken breasts, ½-inch thick
- ½ cup olive oil
- ½ cup honey
- ½ cup lime juice
- ½ cup cilantro leaves, packed
- 1 tablespoon coconut aminos (see note below)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon coarse-ground black pepper
In a blender or food processor, combine the olive oil, honey, lime juice, cilantro, coconut aminos, garlic powder, cumin, sea salt, and pepper. Blend for about 1 minute, or until the mixture is smooth and well combined.
Pat the chicken dry and place it in a shallow bowl or dish. Pour the marinade over the chicken and toss to coat each piece evenly, making sure every piece is submerged. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
Once marinated, remove the chicken from the marinade and place it on a plate. Allow it to sit at room temperature for 10-15 minutes.
Heat a cast iron skillet over medium heat until it’s fully preheated. Add 1 to 2 tablespoons of oil to coat the bottom of the skillet lightly. When the oil is hot and shimmering and the skillet just begins to smoke, add the chicken. Cook for 4 to 5 minutes without moving it, until a golden crust forms. Flip and cook for another 5 to 6 minutes, or until the internal temperature reaches 165 degrees. Don't crowd the pan; work in batches if needed. As each batch finishes, transfer the cooked chicken to a plate and loosely tent it with foil.
Let the chicken rest for 10 minutes before slicing and serving. Garnish with additional cilantro and serve with lime slices.
Recipe Notes:
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Coconut Aminos - If you don't have coconut aminos, you can use low-sodium soy sauce or tamari. Note that using soy sauce is saltier, and you may want to lessen or omit the salt entirely depending on your preference.
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Fresh Garlic - Substitute the garlic powder with 3-4 cloves of fresh garlic.
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Marinating Time - Avoid marinating longer than 4 hours. Longer marinating times will allow the chicken to become mushy.
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Chicken Thickness- If your chicken breasts are thicker than ½ inch, you’ll want to either pound them to an even thickness or slice them in half horizontally to create thinner cutlets.
Esquites-Style Poblano Pasta Salad
- 12-oz. uncooked orecchiette pasta
- 3 tablespoons vegetable oil, divided
- 6 cups fresh yellow corn kernels (cut from about 8 large ears)
- 1 bunch scallions (about 4 oz.), root ends and dark green parts trimmed
- 1 medium zucchini (about 7 oz.), halved lengthwise and thinly sliced crosswise (1½ cups)
- 1 medium-size (5-oz.) poblano chile, stemmed, seeded, and finely chopped (about ⅔ cup)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper, plus more for garnish
- ½ teaspoon ancho chile powder, plus more for garnish
- 4 teaspoons kosher salt, divided, or more for seasoning
- ¼ cup plus 2 tablespoons crema Mexicana
- ¼ cup plus 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro, plus cilantro leaves for garnish
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 1 clove garlic, finely grated (about ½ teaspoon)
- 2 oz. Cotija cheese, crumbled (about ½ cup), divided
Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat 2 tablespoons of the vegetable oil in a large cast-iron skillet over medium-high. Add corn; cook, stirring occasionally, until kernels are lightly charred and tender, 8 to 10 minutes. Transfer corn to a large bowl. Wipe the skillet clean. Add scallions to skillet; cook over medium-high, turning occasionally, until lightly charred, about 4 minutes. Transfer scallions to a cutting board, and thinly slice crosswise. Add scallions to corn in bowl. Add remaining 1 tablespoon vegetable oil to skillet, and reduce heat to medium. Add zucchini and poblano; cook, stirring occasionally, until tender and brown in some spots, about 5 minutes.
Add zucchini, poblano, orecchiette, olive oil, black pepper, ancho chile powder, and 3¼ teaspoons of the salt to corn mixture in bowl; toss to combine. Let mixture cool at room temperature, about 30 minutes. (If desired, cooled corn mixture may be chilled at least 1 hour or up to 12 hours and served cold. Season with salt, if desired, before continuing.)
Whisk together crema, mayonnaise, chopped cilantro, lime zest and juice, garlic, and remaining ¾ teaspoon salt in a small bowl until combined. Transfer corn mixture to a large platter or bowl. Drizzle with ¼ cup crema mixture; garnish with 3 or 4 grinds of black pepper and a sprinkle of ancho chile powder. Sprinkle with ¼ cup of the Cotija, and garnish with cilantro leaves. Serve pasta salad with remaining ½ cup crema mixture and ¼ cup Cotija for drizzling and sprinkling on top.
