Jul 14 2026
Restaurants›Hidalgo Mexican Bar and Grill Ankeny›Jonathan's Special Recipe

Jonathan's Special Recipe

Inspired by Hidalgo Mexican Bar and Grill Ankeny
Time50m
Serves2

Grilled chicken breast and shrimp covered with spinach sauce served with white rice and fresh grilled bell peppers and tortillas.

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Ingredients

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Protein

Spinach Sauce

Sides & Garnish

Method

Protein

  1. 1

    Prepare and Marinate

    Pat chicken breasts dry. If thick, butterfly or pound to 1/2" thickness for even cooking. In a bowl combine 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp garlic powder and 1 tbs lime or lemon juice. Rub mixture over chicken and place in refrigerator to marinate at least 15 minutes (or up to 2 hours). Toss shrimp with a pinch of salt, a pinch of pepper and 1/2 tbs olive oil; keep chilled until ready to grill.

  2. 2

    Grill Chicken and Shrimp

    Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and rest 5 minutes. Grill shrimp 1–2 minutes per side until opaque and pink; do not overcook. Keep both warm.

Spinach Sauce

  1. 3

    Sauté Aromatics

    While proteins rest or grill, heat 1 tbs butter and 1 tsp olive oil in a medium skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add 3 crushed garlic cloves and the optional diced jalapeño and cook 30–45 seconds until fragrant.

  2. 4

    Cook Spinach

    Add 4 cups fresh spinach in batches, stirring until wilted. Continue until all spinach is wilted and any excess moisture has mostly evaporated, about 2–3 minutes total.

  3. 5

    Blend Sauce

    Transfer the cooked spinach mixture to a blender or use an immersion blender in the pan. Add 2 tbs cream cheese (or crema), 1/2 cup chicken or vegetable broth, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tbs lime juice. Purée until smooth and creamy. If the sauce is too thick, add up to 2–4 tbs additional broth to reach a pourable consistency.

  4. 6

    Finish Sauce

    Return sauce to the skillet and warm gently over low heat for 2–3 minutes, adjusting seasoning to taste. Keep warm until serving.

Sides & Assembly

  1. 7

    Cook Rice

    Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a small pot. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

  2. 8

    Grill Bell Peppers

    Toss sliced bell peppers with 1 tbs olive oil and a pinch of salt. Grill in a grill basket or on the grill for 6–8 minutes, turning occasionally, until peppers are charred at edges and tender. Remove and keep warm.

  3. 9

    Warm Tortillas

    Warm tortillas on the grill or in a dry skillet 20–30 seconds per side until pliable and lightly charred in spots. Wrap in a clean towel to keep warm.

  4. 10

    Plate and Serve

    Slice rested chicken breasts diagonally. On each plate, spoon a bed of white rice, place a chicken breast half or whole, arrange 6 shrimp alongside, and ladle the warm spinach sauce over the chicken and shrimp (about 1/3–1/2 cup sauce per serving). Add grilled bell peppers and 2–3 warm tortillas. Garnish with chopped cilantro and lime wedges. Serve immediately.

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