Ingredients
Prepare the Aji Amarillo Ranch Dressing
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Aji Amarillo paste 120 g
Prepare the Pickled Pineapple
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Cider vinegar 500 ml
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Water 1 L
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Salt 75 g
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Mustard seeds 2 g
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Black peppercorns 2.5 g
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Agave syrup 65 ml
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Cilantro 10 sprigs
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Pineapple, quartered and thinly sliced 900 g
Prepare the Blackened Chicken
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Ancho powder 16 g
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Paprika 27 g
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Onion powder 10 g
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Garlic powder 6 g
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Thyme, dried 2 g
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Oregano, dried 3 g
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Chicken thighs, boneless and skinless 1.85 kg
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Canola oil, as needed
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Black pepper, ground 5 g
Prepare the Salad
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Brown rice, prepared 1.95 kg
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Black beans, drained and rinsed 3 cans (485 g)
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Heirloom cherry tomatoes, halved 745 g
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Corn nuts 375 g
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Cilantro leaves 40 g
Preparation
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Prepare the Aji Amarillo Ranch Dressing
- Combine Hellmann's® Classics Ranch Dressing with aji amarillo paste, blend well.
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Prepare the Pickled Pineapple
- Combine all ingredients except pineapple in a sauce pot. Bring to boil.
- Strain liquid over the pineapple slices. Cover and refrigerate for at least an hour, and up to 3 hours. Drain the liquid
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Prepare the Blackened Chicken
- Combine all spices to make the blackening seasoning. Coat chicken thighs generously with blackening seasoning. Heat a skillet with oil and sear the chicken on both sides. Finish cooking through in a 180 C oven.
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Prepare the Salad
- Combine brown rice and black beans. Toss with enough Aji Amarillo Ranch Dressing to coat.
- For each portion, place 290 g brown rice and black bean mixture in the bottom of a bowl. Arrange 75 g cherry tomatoes, 60 g pickled pineapple, 4 g cilantro leaves, and 150 g chicken, cut in chunks, in segments in the bowl.
- Drizzle with 45 ml Aji Amarillo Ranch Dressing. Finish with 38 g corn nuts and serve.