By Eveline PetersonSpecial to CSMS MagazineAfter some weeks of absence, the recipe rubric is back. This time, it is Eveline Peterson who is pushing our taste to the highest level of ignominy. Many have been writing, wondering about this regular rubric. However popular it seems, it can’t be sustained without your contribution. Everyone is invited to participate in sharing their rare favorite cuisine with our vivid readers, just like Eveline is sharing with us one of her secret weapons in mixing grilled chicken with avocado salsa. Most of us are used to tomato salsa, but few of us knew of how delicious avocado can be when it is turned into salsa. A taste of joie de vivre is inflicted upon our system every time avocado salsa is used with grilled chicken. Juicy roasters get a smoky, spicy kick from chipotles in adobo, which contrast beautifully with the creamy coolness of the avocado salsa. If you have no grill, roast the chickens in the oven. Here are the ingredients:Makes 6 servings1 can (7 ounces) chipotles in adobo4 large garlic cloves2 tablespoons vegetable oil1-teaspoon kosher salt3 small whole chickens, cut in halves or quartersAnd how do you serve it? It is served with fresh corn tortillas and warmed avocado salsa. The recipe is simple—at least to me.
- In a food processor, puree the chipoltles, garlic, oil and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
- Place in nonreactive baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
- Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned—about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees (Alternative, bake at 350 degrees for approximately 30 to 40 minutes.)
- Serve with tortillas and salsa.
Making the avocado salsa
This is not guacamole but chunks of buttery Hass avocado mixed with raw onion and cilantro—more like an avocado salad. The best avocados come from southern California and Mexico, and tastiest variety is the Hass. They are small, with pebbly black skins and smooth, rich flesh.This is how it is done:Makes 1 ½ cups3 rips Hass avocados, pitted, peeled, and cut into ½ inch pieces kosher saltJuices of 1lime, preferably a Mexican lime 1/3 cup finely diced white onion3 cilantro sprigs, stemmed and choppedPlace the avocados in a bowl. Sprinkle with salt and limejuice; mix gently with onion and cilantro (don’t mash, it should look diced).Be careful! The Avocado Salsa should be served within 3 hours. To hold longer, press a piece of plastic wrap directly onto the surface of the salsa and refrigerate until needed.Last advice! Mexican limes are small, with thin skin that is mottled green and yellow when ripe. One little lime produces a copious amount of juice, far sweeter and more fragrant than the limes found in American supermarkets, which tend to be bitter and dry. It is worth seeking out a Latin market just to buy decent limes. They are used in almost everything in Baja.Note: Eveline Peterson specializes in Caribbean and Latin American cuisines. She lives and works in Palm Coast, Florida.Also seeBlueberry Meringue TartsHave you tried grilled turkey burgers with avocado mayonnaise?
I agree it is very well done. Glad you found it useful.
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