Best Cha Cha Salsa Recipes

CHA CHA BOWL

Cha Cha Bowl image

Provided by Bobby Flay

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 38

Ingredients

2 1/2 pounds zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
Salt
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
Salt
1-ounce vegetable oil
1 cup medium-grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt
4 arbol chiles
3 Guajillo chiles
3 ancho chiles
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons chopped oregano leaves
2 teaspoons ground cumin
2 pounds pork tenderloin (chicken may be substituded)

Steps:

Pineapple and Zucchini Salsa:
Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
Black Beans:
Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
White Rice:
Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
Al Pastor Adobo Marinade:
Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
To serve:
In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHA CHA CHICKEN

Cha Cha Chicken image

I don't know where I got this recipe from, but recipes are only guidelines for me, so I am not sure if this is the real recipe or my variation of the original. I didn't even know what to call it! I love this dish, and so does my entire family. I serve with Spanish rice or ranch beans and a salad.

Provided by Keykeelee

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
1 lime, or to taste
salt and ground black pepper to taste
1 cup chunky salsa
2 cloves garlic, minced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 136.9 calories, Carbohydrate 5.3 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.1 g, Protein 23.2 g, SaturatedFat 0.7 g, Sodium 475.6 mg, Sugar 2.2 g

CHA CHA BOWL

Cha Cha Bowl image

Recipe courtesy Orlando's Caribbean BBQ, by Bobby Flay. Posting for ZWT-Caribbean. Prep/cooking time doe not include 30 minutes needed to marinate the pork.

Provided by AZPARZYCH

Categories Pineapple

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 38

Ingredients

2 1/2 lbs zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
salt
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
salt
1 ounce vegetable oil
1 cup medium grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt
4 arbol chiles
3 guajillo chilies
3 ancho chilies
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons oregano leaves, chopped
2 teaspoons ground cumin
2 lbs pork tenderloin (chicken may be substituded)

Steps:

Pineapple and Zucchini Salsa:.
Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
Black Beans:.
Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
White Rice:.
Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
Al Pastor Adobo Marinade:.
Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade for 30 minutes.
Preheat a grill.
Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
To serve:.
In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHA CHA'S WHITE CHICKEN CHILI

Cha Cha's White Chicken Chili image

Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.

Provided by Cathy

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Steps:

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Nutrition Facts : Calories 684 calories, Carbohydrate 74.9 g, Cholesterol 101.9 mg, Fat 16.8 g, Fiber 17.1 g, Protein 59.1 g, SaturatedFat 7 g, Sodium 1896 mg, Sugar 4.7 g