SHOP PENN Recipe Roundup with World Cafe Live's Chef Cottman
Many people are spending a lot more time cooking at home these days, and SHOP PENN is here to help you shake up dinner time with favorite home recipes straight from the chefs of some of your go-to SHOP PENN restaurants.
Chef Rob Cottman is the head chef at World Café Live, an independent music venue and café. WCL has been offering the best local, national and international artists on two stages to its loyal fans since 2004, as well as a selection of delicious food and drinks daily. Chef Cottman has shared his Chicken & Glaze dish along with his recipe for a Black Bean and Corn Salsa that he pairs with it.
According to Chef Cottman…
The reasons why I love this recipe is because it's very flavorful, healthy and cost effective. Whether you use boneless skinless chicken thighs or boneless chicken breast, you cannot go wrong. The brightness of the corn salsa adds a beautiful touch to the presentation. Another healthy touch is to use brown rice, instead of white rice, that’s great for diabetics and other people who have dietary restrictions. I also like to share recipes that are very versatile with components that combine to maximize flavor, but can also be made individually to be enjoyed in many ways. The glaze can be prepared for many proteins including shrimp or salmon. You can also save any leftover corn salsa, and chop some fresh romaine and diced avocado, for a next day southwestern chopped salad.
Chef Cottman’s Chicken & Glaze
Ingredients for Chicken & Glaze
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon chipotle chile powder
• 6 boneless chicken thighs (about 2 pounds), skinned
• 3/4 cup pineapple juice
• 1/3 cup tequila
• 1/4 cup honey
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 teaspoons grated lime rind
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• Cooking spray
Ingredients for Black Bean and Corn Salsa
• 1 can (14 1/2 ounces) diced tomatoes, well drained
• 1 can (8 3/4 ounces) whole kernel corn, well drained
• 1 cup canned black beans, drained and rinsed
• 2 tablespoons chopped red onion
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon chile pepper
• 1/4 teaspoon salt
• optional- 1 tablespoon chopped fresh cilantro
Preheat pan or grill to medium-high heat.
Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
Cook chicken for 4 minutes on both sides. After cooking, baste with glaze and cook for 1 more minute per side.
Serve with white or brown rice and the Black Bean and Corn Salsa.