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 Ingredients | |
|---|---|
| 4 | ROSIE® Organic Boneless Skinless Chicken Breast Filet |
| 3 tbsp | Olive Oil |
| Spice Rub | |
| 1 tbsp | cocoa powder |
| 1 tbsp | ancho chili powder |
| 1 tbsp | espresso powder |
| 1 tbsp | brown sugar |
| 1 pinch | cayenne pepper |
| 1 tbsp | kosher salt |
| 1/2 tsp | fresh ground pepper |
| Smoked Tomato Sauce | |
| 6 | Roma Tomatoes – destemmed and halved |
| 4 | cloves garlic |
| 1/2 | yellow onion, diced |
| 2 tbsp | chipotle adobo |
| 1/2 tsp | dry oregano |
| 1 tbsp | tomato paste |
| kosher salt | |
| pepper | |
| water | |
| Tropical Fruit Relish | |
| 1 | Mango – peeled, seeded and small diced |
| 1 | Papaya – peeled, seeded and small diced |
| 1-2 | jalapenos – seeded and diced |
| 2 tbsp | chopped Thai Basil |
| 1/4 | red onion – fine diced |
| 1 | lime, juiced |
| salt and pepper | |
 Method |
|
|---|---|
| 1 | For the spice rub, combine all ingredients in medium bowl and set aside. Coat chicken with olive oil then add cocoa spice and completely cover chicken breast. |
| 2 | Pre-heat grill on medium heat for 30 minutes. Place the chicken breast evenly over the hot grill. Turn each breast 90° after 3 minutes and flip over after another 3 minutes. Turn 90° again after another 3-4 minutes. Turn and grill for another 3 minutes. Once the chicken breast has reached 165° internally the chicken is done. Keep warm and set aside. |
| 3 | Smoked Tomato Sauce: Place tomatoes, garlic, onions, chipotle and oregano in a medium sauce pan. Add enough water to cover the ingredients. Bring to a boil and simmer till onions are tender and translucent. Puree in a blender or mixing wand till smooth. Add salt and pepper to taste. If you need more heat or smoke add a little more chipotle adobo. |
| 4 | Tropical Fruit Relish: In a medium bowl, mix all ingredients. Set aside. |
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