Field to Table: How to make Oracle Park's Cha-Cha Bowls in own kitchen

Jessica Kleinschmidt

It's a dish that will make you want to dance. 

The Cha-Cha Bowls at Oracle Park were featured on the latest installment of "Field to Table," but this time, without a judge.

No worries, plenty of fun was had, along with plenty of wine. They're going to need it. Giants studio host Kelli Johnson is a bit apprehensive with this somewhat complicated dish, but it'll be worth it.

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She's joined by insider Alex Pavlovic and Anthony Garcia to make this impressive meal.

Here's the recipe they used:

For the chicken:
- 1- 1 1/2 pounds boneless chicken
- 1 cup Jamaican jerk marinade
- Combine, marinate overnight
- Set grill to medium-high heat
- Grill 4-5 minutes per side
- Let cool, cut into chunks





For the beans:
- 1 can black beans (washed)
- 1 cup of water
- 1 tsp. chopped garlic
- Salt
- Place beans in saucepan
- Cover, add water, low simmer
- Salt and garlic to taste






For the rice:
- 1 cup rice
- 2 tbls. pil
- 2 cups of water
- 1 tsp. garlic
- Heat oil in pot
- Add rice, cook for 3 minutes
- Add water, garlic and salt
- Simmer until water absorbed
- Cover, let stand for 20 min. 








For the salsa:
- 1 zucchini (grated)
- 1 carrot (grated)
- 1 cup pineapple (diced)
- 2 green onions (sliced)
- 1-2 jalapenos (minced)
- 1/2 cup cilantro (chopped)
- Salt
- Rice wine vinegar
- Lime juice
- Olive oil
- Sugar










Kelli adds avocado to set her dish apart, but ... wait until you see what Giants insider Alex Pavlovic does to make his turn into a walk-off homer.

Follow the video above and see why Pavlovic ultimately walked away as the Cha-Cha Bowl champ. And bring wine!
 

Receive $25 off a $100-or-more order on Wine.com by using the promo code "NBCSPORTS"

Field to Table: How to make Oracle Park's Cha-Cha Bowls in own kitchen originally appeared on NBC Sports Bay Area

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