Saturday, May 16, 2015

Oaxacan Chicken with Avocado Lime Sauce

Oaxacan Chicken with Avocado Lime Sauce

Colorado Collage

The Junior League of Denver

This is another favorite cookbook of mine which I have looked at the cover but I've never made any recipes from. I remember sitting in Borders bookstore flipping through the pages of this cookbook. I could spend hours in the bookstore looking at cookbooks. This is what happens when you're young and broke, lol. But this was one of my favorite books to read there. Finally I had enough money, went to the store and bought the book.

Also I hate avocados, my husband loves them. So, I want to try a recipe that I know I would normally never make. Everyone is surprised by my dislike for avocados. It happened as a child, we had an avocado tree in our backyard. Playing barefoot in a backyard, I stepped on so many mushy rotten avocados. Just the thought of the slimy mush slipping through my toes, well, ewww!
The sacrifices we make for the ones we love! This was delicious! I enjoyed the light crisp taste the cilantro and avocado delivered. Minus the marinating, this is a quick and easy dish. I am happy to inform Mr. Cookbook Queen, I will be making this again.

1 bunch fresh cilantro, stemmed and chopped
6 tablespoons lime juice
2 teaspoons finely grated lime zest
1 cup fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons minced garlic, divided
8 boneless, skinless chicken breast halves about 2 pounds total
2 large ripe avocados, peeled and seeded
2 green onions finely chopped
1 bed bell pepper, cored, seeded, and quartered

In medium bowl, combine cilantro, lime juice, lime zest, lemon juice, oil, 1 teaspoon of the garlic, and salt to taste. Remove and reserve one quarter cup for the sauce. Combine remaining cilantro mixture and chicken in marinate in refrigerator, two hours, turning once.

In a large bowl, mash avocados. Reserved 1/4 cup cilantro mixture, green onions, remaining 1 teaspoon garlic, and Tabasco states.  Stir until well blended. Preheat grill to medium. Grill chicken, discarding marinade, about 7 minutes per side or until thoroughly cooked. During last seven minutes of grilling time, add bell-pepper to grill. Place chicken breasts on individual serving plates, spoon reserved avocado sauce on top. Slice bell peppers into strips and place on top of sauce. Garnish with salsa.

Serves 6-8

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