Chef 101 Makes: David Simpson’s Pace Picante Chicken

It started with my Facebook post, “Any great chicken recipes out there? Looking for something that doesn’t require a lot of time, and of course, must pair with wine!”

And minutes later I was confronted with some great recipes to choose from.  While I wanted to take a stab at a whole roasted chicken my hubby, who had, unbeknownst to me, planned an errand-filled day, opted for another friend’s recipe:

pace mild chickenDavid Simpson
4 boneless, skinless chicken breasts marinated in Pace Picante sauce. Place in zip lock bag and place in fridge for 20 minutes. Grill til done, serve with Arroz Amarillo and pair with your favorite Tempranillo. Yummy.
 
Of course, I still found a way to muck it up.  I didn’t remember the word “Picante” (this site says that the word just means hot and spicy) but I did remember the word “Pace.”  I ended up with a medium spicy Pace salsa.

The only change I would make would be to get a milder version of Pace Picante or Salsa, it was a wee bit spicy.   But as I served it with a mild Mexican Rice-A-Roni (sorry David, no yellow Arroz Amarillo) and grilled seasoned asparagus, the combination of flavors were fine.

And, David, sorry, instead of Tempranillo I grabbed a bottle of Turley Zin.  Pretty freaking good.  Thanks friend.