By: Amie Simon | September 27 2010
Posted in Seattle - Cook It - Seattle

Photo: Amie Simon

"Out of the Box" is a weekly column written by Seattle-based writer Amie Simon about the divine dishes she creates using the ingredients in her local CSA box.

Combining Vegetables
My delivery box this week yielded two large ears of corn, sweet bell peppers, and a heady bunch of cilantro. Since we're having a very late tomato harvest here in Seattle, I decided to combine all three with a few Moskovich tomatoes for a tasty, super-fresh salsa—which I thought would be a perfect complement on chicken rolled up in a tortilla.

Local Poultry Shopping
Having made a pact with myself to procure as much of my produce and dairy as locally as possible, I recently decided to up the ante by trying to buy all of my meat, poultry and fish from local purveyors as well. Everything I've purchased from Don and Joe's Meats in the Pike Place Market has been amazing, so I headed there to buy chicken for this meal. They were so big, one was all I needed for a 2-person dinner, and it only cost me $5.75!

Ingredients
For the Salsa
2 ears of corn
2-3 small tomatoes
2-3 small bell peppers
1 teaspoon olive oil
A handful of cilantro
1 teaspoon ground chipotle

For the Burritos
1 large chicken breast
½ cup regular tomato-based salsa (optional)
Large flour or corn tortillas
Sour cream

Directions
For the salsa, roast corn ears and the peppers on your grill or in the oven with a little bit of olive oil. When done, cut kernels off the cobs and place in a large bowl. Chop tomatoes and peppers coarsely, and add to corn. Drizzle in olive oil, then add cilantro (I used kitchen shears to cut my cilantro leaves to the size I wanted) and spices. Mix well and set aside.

Photo: Amie Simon

For the chicken, preheat oven to 375 and place chicken in a deep glass dish. To keep the chicken moist and juicy, and to add some extra spiciness, I covered mine with Trader Joe's Salsa Authentica, using a spatula to make sure it was spread evenly. You could skip this step and just salt and pepper the chicken to taste, or add your favorite chile pepper instead. Bake for 30-35 minutes, depending on size.

When your chicken is ready, slice into thin strips and place on the tortillas. Top with roasted corn salsa and a dab of sour cream. You can serve with additional salsa with some chips on the side to complete your meal!

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