Chipotle Chicken with Chunky Pistachio Sauce
Ingredients
- 1 boneless skinless chicken thighs .
- 2 1/23 taco seasoning – tablespoons (I use Siete Mild Taco Seasoning, a little more than half the packet)
- 1/8 teaspoon1/4 tsp 1/8 teaspoon1/4 tsp chipotle powder (spicy! sub 1/4 tsp smoked paprika if you don’t want it spicy)
- 1 tablespoon 1 tablespoon olive oil
- 1 avocado large , diced (more firm)
- 1/2 1/2 pistachios roasted, salted
- 1/2 1/2 cilantro packed
- chives a small bundle of (.5 oz, a full package)
- lemon juice and zest of one
- 1 tablespoon 1 tablespoon olive oil
- 1/2 teaspoon 1/2 teaspoon salt kosher (more to taste)
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Instructions
- Prep the Chicken: Trim the fat from the chicken thighs, if you want. Then toss the chicken with the spices and olive oil. You want them to be nicely coated with the spices.
- Cook Chicken: Heat the olive oil in a skillet or grill pan (affiliate link) over medium high heat. Grill or saute the chicken, flipping once, until nice and browned on both sides with an internal temperature of 165 degrees. (See notes for alternate cooking methods.)
- Make the Sauce: While the chicken is cooking, use a mini-chopper (affiliate link) or food processor to pulse the pistachios, cilantro, and chives until finely chopped.
- Finish Sauce: Add to a bowl with the avocado chunks, lemon juice and zest, olive oil, and salt. Stir it up – it’ll be thick, chunky, and a little bit irresistible.
- Serve: Cut the chicken into bite-sized pieces (makes it easier to build a bowl and eat)! Season with salt. Top with spoonfuls of the chunky pistachio sauce. I love this with rice and a salad. The flavors!! So good.
Source
Original recipe: View Original
