Monday, February 24, 2014

Chicken Mojito Bites




Hello all of my beautiful readers! Oh how I have missed you! I took a week off for my birthday. I had finished my 2nd book and just needed a break to refuel and have time for the creative juices to flow once again in my head. I had a great time working on my yoga body, spending time with friends, and just relaxing. 

I am renewed and ready to get back to saving the world one recipe at a time. ;)

Today I am bringing you these tasty appetizers. I am content just eating these and skipping the main meal. They are that good. Make them and take them to a party. It will be the recipe everyone asks for.

Chicken Mojito Bites
recipe by Christi Silbaugh

For the chicken:
1 lb. Chicken (thigh meat works best)
1 TBSP canola oil
1 TBSP diced butter
1 TBSP brown sugar
1 TBSP rum
1 TBSP lime juice
1 tsp chopped shallots
1 TBSP vegetable stock
1 tsp chopped garlic

For the avocado pineapple salsa
1/2 of a pineapple
1 tsp red pepper
1 tsp yellow pepper
1 tsp green pepper
1 tsp sliced green onion
1 tsp sliced cilantro
1 avocado
juice of 1/2 lime
salt and pepper to taste.
4 leaves chopped mint
2 cucumbers sliced 1/2 inch thick.


Start by making your avocado pineapple salsa.
peel, core and trill the pineapple once it is cooked, dice it.
Dice up all peppers, onion and cilantro and add them to the pineapple.
Mix in the avocado gently and garnish with chopped mint leaves.

Set in fridge while you finish the chicken.


Heat oil in the frying pan.

Saute and season the chicken, add a pinch of shallots and garlic.
Deglaze the pan with the lime juice.
Remove the pan from the flame and add rum.
Cook until alcohol evaporates.
Add brown sugar, vegetable stock, mint and butter.
Reduce liquid to a caramel.


Set out your sliced cucumbers and make a cup out of them by scooping out a small portion of the seed area.
Top your sliced cucumber cups with the salsa.
Next add glazed chicken.

Garnish with mint and cilantro and serve!



This dish can be served hot or cold. Perfect for a party!