A Cozy Fall Favorite from Lindita’s Kitchen

 

Every family has those recipes that seem to bring everyone to the table and this is one of mine.

 

When fall arrives and the days begin to cool, I love cooking with ingredients that bring warmth, color and comfort to the table. Sweet roasted butternut squash, smoky poblano peppers, fresh cilantro and lime come together beautifully with Lindita’s Mild Salsa Mix to create a meal full of fall flavor.

 

The Chile-Maple Chicken brings together sweet, smoky and savory flavors with a beautifully caramelized finish. It’s served over roasted butternut-poblano rice and topped with a fresh pepita salsa made with tomato, jalapeño, red onion, cilantro, lime and roasted pumpkin seeds.

 

And of course, Lindita’s Salsa Mix is the secret that ties it all together. It’s not just for making salsa, it’s an easy way to bring bold, homemade flavor to chicken, meats, vegetables, rice, dips and so much more.

 

This is the kind of meal I love most: a beautiful, complete dish made to be shared around the family table.

Some of our favorite traditions aren’t always recipes passed down exactly as they were. Sometimes we create new traditions by taking the flavors we love and making them our own.

 

From my kitchen to your family’s table, I hope this recipe becomes a new fall tradition in your home, too.

 

“A little taste of fall, with a whole lot of Lindita’s flavor.”

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🌶️ CHILE-MAPLE CHICKEN

2½–3 lbs boneless chicken thighs or breasts
1 package Lindita’s Mild Salsa Mix
3 tbsp olive oil
2 tbsp pure maple syrup
Juice of 1 large lime
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp cumin
½ tsp salt, if needed
¼ tsp black pepper

 

Combine the salsa mix, olive oil, maple syrup, lime juice, garlic, smoked paprika, cumin, salt and pepper. Add the chicken and coat well. Refrigerate for at least 30 minutes.

 

Heat a large skillet over medium-high heat and cook until beautifully browned and the thickest part of the chicken reaches 165°F. Allow to rest for 5 minutes before slicing.

 

TIP: Keep the skillet uncovered while cooking to help develop that beautiful golden, slightly caramelized chile-maple crust.

 

🍁 ROASTED BUTTERNUT-POBLANO RICE

2 cups long-grain white rice
4 cups chicken broth
1½ cups butternut squash, peeled and cubed
2 poblano peppers, seeded and diced
1 cup roasted corn, fresh or frozen
½ small yellow onion, diced
2 tbsp olive oil
2 garlic cloves, minced
½ tsp cumin
Juice of 1 lime
¼ cup fresh cilantro, chopped
Salt and pepper to taste

 

Roast the squash, poblanos, corn, onion and garlic at 425°F for 20–25 minutes.

 

Toast the rice until lightly golden, add chicken broth and bring to a boil. Reduce the heat, cover and simmer for 18–20 minutes. Fold in the roasted vegetables and finish with fresh lime juice and cilantro.

 

🥑 FRESH PEPITA SALSA

½ cup roasted unsalted pumpkin seeds (pepitas)
1 medium tomato, finely diced
¼ cup red onion, finely diced
1 jalapeño, finely minced
¼ cup fresh cilantro, chopped
Juice of 1 lime
Pinch of salt

 

Combine everything and let the salsa rest for 10–15 minutes before serving.

 

Top your finished plate with queso fresco, fresh cilantro, avocado and lime wedges.