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Prepare the Aji Amarillo Ranch Dressing

Prepare the Pickled Pineapple

  • Cider vinegar 2 cups
  • Water 4 cups
  • Salt 4 Tbsp
  • Mustard seeds 0.5 tsp
  • Black peppercorns 1 tsp
  • Agave syrup 0.25 cup
  • Cilantro sprigs 10 each
  • Pineapple, quartered and thinly sliced 2 lbs

Prepare the Blackened Chicken

  • Ancho chili powder 2 Tbsp
  • Paprika 4 Tbsp
  • Onion powder 4 tsp
  • Garlic powder 2 tsp
  • Thyme, dried 2 tsp
  • Oregano, dried 2 tsp
  • Black Pepper 2 tsp
  • Olive oil, as needed
  • Chicken thigh meat - boneless and skinless 4 lbs

Prepare the Salad

  • Brown rice, cooked 10 cups
  • Black beans, drained, rinsed 3 cans (15.5 oz. ea.)
  • Cherry tomatoes, halved 5 cups
  • Cilantro leaves 2.5 cups
  • Corn nuts 2.5 cups
  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 350F oven.
  4. Prepare the Salad

    • Combine brown rice and black beans. Toss with enough Aji Amarillo Ranch Dressing to coat.
    • For each portion, place 1 ½ cup brown rice and black bean mixture in the bottom of a bowl. Arrange ½ cup cherry tomatoes, ¼ cup pickled pineapple, 2 Tbsp cilantro leaves, and 5 oz chicken, cut in chunks, in segments in the bowl.
    • Drizzle with 1.5 oz. Aji Amarillo Ranch Dressing. Finish with ¼ cup corn nuts and serve.