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Prepare the Aji Amarillo Ranch Dressing

Prepare the Pickled Pineapple

  • Cider vinegar 500 ml
  • Water 1 L
  • Salt 75 g
  • Mustard seeds 2 g
  • Black peppercorns 2.5 g
  • Agave syrup 65 ml
  • Cilantro 10 sprigs
  • Pineapple, quartered and thinly sliced 900 g

Prepare the Blackened Chicken

  • Ancho powder 16 g
  • Paprika 27 g
  • Onion powder 10 g
  • Garlic powder 6 g
  • Thyme, dried 2 g
  • Oregano, dried 3 g
  • Chicken thighs, boneless and skinless 1.85 kg
  • Canola oil, as needed
  • Black pepper, ground 5 g

Prepare the Salad

  • Brown rice, prepared 1.95 kg
  • Black beans, drained and rinsed 3 cans (485 g)
  • Heirloom cherry tomatoes, halved 745 g
  • Corn nuts 375 g
  • Cilantro leaves 40 g
  1. Prepare the Aji Amarillo Ranch Dressing

    • Combine Hellmann's® Classics Ranch Dressing with aji amarillo paste, blend well.
  2. 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
  3. 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.
  4. 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.