Dinner For Two

By : Jabir Ponce

MANGO CHICKEN
with Chicken & Cauliflower Hash

SHOPPING LIST

2 Boneless, skinless organic Chicken Breasts
3 C Low sodium organic Chicken Broth
16oz Diced Frozen Mangos

  • Add to one large sauce pan, 2 cups diced mango and the three cups chicken broth; bring to a simmer for 10 minutes.
  • Remove pan from stove and pour mango and broth into a Vitamix or a Cuisinart, (a soup wand may be used in pot on stove) puree until it is a smooth consistency.
  • Return the puree to sauce pan and place the two chicken breasts in pan. Bring sauce to a light simmer and place lid on top. Cook for 15 minutes; stir sauce every few minutes to make sure it does not burn.
  • Remove chicken breasts from poaching liquid and let rest for 3 minutes before slicing.
  • Reduce sauce to desired thickness and spoon over sliced chicken breast.

CAULIFLOWER HASH

Shopping List

2 C Medium diced cauliflower
1 C small diced sweet potato
1 C medium diced carrots
1 C medium diced yellow pepper
1 C medium diced red onion
1 C medium diced Celery
1 Tbls chopped ginger
½ C rough chopped Basil
2 cloves chopped garlic
1 Tbls Cold pressed organic Olive Oil
Salt and pepper

  • In a large sauté pan add olive oil and turn heat to high. Once oil is hot add; cauliflower, sweet potato, carrots, yellow pepper, onion, celery, ginger and garlic. Sauté and stir the pan until the onion starts to become translucent. Turn off heat and mix in basil. Salt and pepper to taste. and broth into a Vitamix or a Cuisinart, (a soup wand may be used in pot on stove) puree until it is a smooth consistency.

 

ABOUT THE AUTHOR

Jabir Ponce, Private Chef. Jabir Ponce’s first passion is food and its preparation. While working in the pastry line and bake shop at the Ritz Carlton Manalapan, Mr. Ponce received his culinary degree in 1993 from the Florida Culinary Institute. After returning to San Francisco Mr. Ponce helped to open several small restaurants while running his own catering company. He served as the Lead Concierge for the Archbishop’s Mansion until its closing. Since July 2009, he has worked in San Francisco as a private chef. His email is jabirponce@sbcglobal.net