Recipe by Juan Pablo De La Sota Riva, Executive Chef at Royal Poinciana Golf Club, Naples, Florida, USA
Image by Stephanie Starr
Chicken Breast (skin on)
Season the chicken with olive oil, sea salt, and white pepper, then sous-vide for 2 hours at 62.5°C
Roast the tomatoes, garlic and onions until lightly charred.
Remove the seeds from the Chile Guajillo and toast, then soak in hot water until soft.
Toast the pumpkin seeds.
In a saucepot, add the tomatoes, onions, garlic, chile, peanuts, and pumpkin seeds and fry in a little olive oil.
Add the epazote leaves and the charred tortilla with 2 quarts of chicken stock. Cooked for at least 20 minutes.
Transfer to a blender and mix until you have a smooth texture
Place the peanut mole on the bottom of the plate.
Cut the chicken breasts in half and place on top of the mole.
Décorate with the zucchini, squash, onions and corn.
Garnish with afilia cress and cilantro oil.
Mariatinto 2014, Valle de Guadalupe, Mexico
Royal Poinciana Golf Club, Naples, Florida, USA | Painting by renowned golf artist, Graeme Baxter
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