Spicy Chicken with Salsa Verde

Name: Spicy Chicken with Salsa Verde
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 piece Avocado (1 medium avocado, mashed); 200 g Chicken Thigh Fillet (200g chicken thigh fillets, trimmed); 1 tsp Chili Powder (1 teaspoon chili powder); 1 package Tortilla (1 package of Flour Tortilla wraps); ¼ cup Cilantro (1/4 cup Coriander leaves); 2 cloves Garlic (2 cloves garlic, minced); 2 pieces Green Onion (2 green onions roughly chopped); 2 pieces Jalapeño (2 jalapeño peppers, chopped); 2 pieces Lime (2 limes); ¼ cup Mint (1/4 cup mint leaves); 1 tsp Onion Salt (1 teaspoon onion salt); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Paprika (1 tsp. paprika); 1 piece Red Chili (1 red Chilli); 1 piece Heavy Cream (1 small tub of Sour Cream.); 1 tsp Vegetable Oil (1 Teaspoon Vegetable Oil)

30 minMexican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free

Steps

1Place the chili, garlic, green onion, coriander, mint and vegetable oil in a food processor and pulse until combined. Set aside later for serving. Makes 1 cup (250ml).Guacamole: Scoop out flesh of 1 ripe Avocado, Chop and de-seed 1 red chilli and add to the Avocado, Squeeze in juice of 1/2 lime and mix to combine. Set aside later for serving
2Sour Cream: Turn out tub of sour cream into a serving bowl, sprinkle lightly over the top with course black pepper. set aside.Preheat a char-grill pan or barbecue over high heat. Char-grill or barbecue the chicken for 4-5 minutes each side or until cooked through.Chop 1 red bell pepper into lengthy strips and toss on the hot griddle for 1 min.
3Place the Chicken in a serving bowl, with pepper and bring the Salsa Verde, Guacamole and sour cream to the table along with hot plates and the tortilla wraps.
4Serve with extra fresh bowl of coriander leaves and lime wedges. .
5Serves 6