Cilantro Chicken with California Avocado and Pickled Tomato Salsa

Cilantro Chicken with California Avocado and Pickled Tomato Salsa

Courtesy of California Avocado Commission 4 Servings • 20 Min. Prep Time • 25 Min. Cook Time • 45 Min. Marinate Time • 3 Hr. Chill Time
Ingredients
4 (6 oz.) boneless chicken thighs or breasts, with skin
salt and freshly ground black pepper, to taste
1/4 c. extra virgin olive oil
1/4 c. freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp. ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (see Print Copy)
2 ripe Fresh California Avocados, peeled, seeded and cut
2 c. cooked brown basmati rice

Pickled Tomato Salsa:
1 lb. tomatoes, peeled, seeded and cut in quarters
1/2 bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds
1/2 c. white vinegar
2 1/2 Tbsp. brown sugar
2 tsp. salt
4 tsp. freshly grated ginger
1 Tbsp. minced garlic
2 tsp. yellow mustard seeds
2 tsp. cracked black peppercorns
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. turmeric
1/2 c. extra virgin olive oil

Directions:

1. In a shallow, non-reactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 min.

2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 min. per side for thighs and about 9 min. per side for breasts. Grill or broil scallions about 2 min. per side.

3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.

4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

For Picked Tomato Salsa:

1. In a large bowl, toss tomatoes with scallions and chiles.

2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 min. Remove from heat and reserve.

3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 min. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hr. or several days.

4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

Notes:

1. To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 sec. in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

2. Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.

3. Nutritional information includes Pickled Tomato Salsa.

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.