Chicken Conquistador Recipes

CHICKEN CONQUISTADOR

Steps:

• Wash and pat dry the chicken pieces.
• Rub each with a small quantity of Green Mountain "South of the Border" Spice Rub.
• Place a chili on each of the chicken pieces.
• Wrap each of them up in a piece of bacon and spike in place with a toothpick. I've heard the rumor for years that the dye in toothpicks of color will harm you, but I figure the FDA would never let that happen. Plus, there would be a whole lot of people in the hospital suffering from TDS (Toothpick Dye Syndrome) and somehow word of this would have gotten out. So use the they are a lot stouter than the regular ones, and they're much easier to find when you drop yours on the ground!
• You've thought ahead on this one and already have your grill going and stabilized at 275°C.
• Put the chicken pieces on the grate and cook for 80-90 minutes or until done. Turn the pieces a few times while they cook and spritz with apple juice when you do. The bacon usually finishes at the same time as the chicken unless you've skimped again and bought bacon so thin you can shave with it.

HEART-HEALTHY BEEF CONQUISTADOR

Steps:

• Complete all chopping and dicing in advance.
• Prepare the quinoa: Boil two cups of water. Add the quinoa and bring back to full boil. Turn down and simmer for ten minutes. Place aside until needed later in the process.
• Prepare the potatoes: Prepare a large pot with water. Boil the potatoes until they are just fork tender but not mushy. Drain and rinse with cold water to stop the cooking. (You may need to reheat them a bit before serving.).
• In a very large skillet, saute the onions in the olive oil until translucent.
• Brown the beef, taking care to break it down into very small pieces as it cooks.
• Add the garlic and tomato paste and cook for another couple of minutes.
• Add the zucchini and cook for several minutes.
• Add the mushrooms and red pepper and cook until the vegetables are just slightly tender.
• Add the sesame oil, soy sauce, beef broth, corn, peas, seasonings, and ½ cup of parsley. Cook for a couple of minutes more.
• Gently toss the potatoes with remaining 2 tablespoons of parsley, salt, and pepper.
• To serve: Place a small serving of potato on each plate. Mound the conquistador mixture atop the potatoes and serve.
• Note: The sauce may be thickened with an arrowroot or cornstarch slurry.