Slow Roasted Chicken with Cantina Beans and Brown Rice $15.95
Gluten free - Spicy (medium)
(17)
Chef Brian Madayag
• Chef, Cantina Leña. A Tom Douglas Restaurant.
• Former Chef at Brave Horse Tavern, Tanaka San
• Alum, Seattle Culinary Academy
Description
Chicken thighs are first marinated in charred tomatillos, onions, peppers and scallions, slow roasted, then served over flavorful brown rice and black beans cooked with coffee and Mexican chocolate. Garnished with fresh guajillo rojo salsa, queso fresco, and microgreens
Ingredients
chicken chicken thigh, charred tomatillos, onion, serranos, jalapenos, scallions, extra virgin olive oil, agave, lime, red onion red onion, vinegar, orange juice, lime, cilantro, brown rice, white onion, chicken fat, chili flake, salt, crispy chicken skin, scallion, black beans, coffee, cocoa nib, Ibarra Mexican chocolate, onion, garlic, tomatoes, cumin, cider vinegar, garlic, queso fresco, white onion
Reviews
(5)
Hj C.
Very tasty. A great combination of flavors. Great comfort food.
Hiram W.
Everything done right and proper to the style of dish. The beans were a standout, best cantina style beans I've had in a long time.
