For those of you out there who’ve been looking for that perfect dish to serve alongside a healthy dose of Sergio Mendes & Brasil ’66 on your iPod, you’ve come to the right post.
Show of hands, please?
How many of you out there don’t even own any Sergio Mendes and Brasil ’66? Another show of hands, please?
What is the fun of a meal this colorful, vibrant and swimming in flavor if you don’t serve it up with music to match its rich, kaleidoscopic, south of the border beauty?
Fear not. I’m not hear to pass judgment. I’m here to help.
Click on the tune directly below and read on. You’re listening to “Tim Dom Dom” from Herb Alpert Presents: Sergio Mendes and Brasil ’66, recorded in 1966 at Sunset Sound Recorders in Hollywood, California! Come on, give it a spin.
If you can find a better piece of music with which to continue reading this post’s recipe, I’d love to hear from you.
Besides, how many other blogs are you going to hit up today that provide their own musical accompaniment? Not many.
Señor Verde’s Slow Cooked Montezuma Chicken
- 4 medium to large chicken breasts
- 1 15 oz. can black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon fresh cilantro minced
- 2 cloves garlic minced
- 1 tablespoon fresh lime juice
- 1 8.5 oz. sweet yellow corn, drained
- 1/2 white onion, diced
- 3 Roma tomatoes, diced
- 1/2 large orange or red bell pepper, diced
- 1 jalapeno pepper, stemmed, cored and diced
- 1 cup shredded Mexican blend cheese
Slice each chicken breast in half (it doesn’t matter which way. Once cooked the chicken will pull apart easily with a fork). Add all ingredients, except cheese, in slow cooker – chicken first, followed by black beans, then cumin, chili powder, salt, pepper, cilantro garlic and lime juice. Top that with corn, onion, tomato, bell pepper and jalapeno.
Cook on low for 7-8 hours or on high for 3-4 hours. Midway through, stir to mix ingredients thoroughlly.
Top with shredded cheese for last three minutes of cook time, or top with cheese after spooning chicken onto plate and place in oven on low heat until desired melt is reached. Serve immediately.
Presented above with Mexican rice and homemade tomatillo sauce. MG cleared his plate. I am certain the guests of your casa will do the same. And with any luck, you’ll have some chicken leftover for weekday burrito making! You’ll know what music to play.