Menu
  1. Home
  2. Inspiring recipes for chefs
  3. Blackened Chicken, Black Bean and Pickled Pineapple Bowl with Aji Amarillo Ranch Dressing
  1. Inspiring recipes for chefs

Blackened Chicken, Black Bean and Pickled Pineapple Bowl with Aji Amarillo Ranch Dressing

Blackened chicken thighs with a blend of brown rice and black beans, tomatoes and pickled pineapple tossed in an Aji Amarillo Ranch dressing for bold Peruvian flavor, topped with crunchy corn nuts.

Blackened Chicken, Black Bean and Pickled Pineapple Bowl with Aji Amarillo Ranch Dressing – recipe

Ingredients

−
+

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

Preparation

  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.