Spicy Chicken with Salsa Verde
Forget going out to eat or ordering takeout every time you crave Mexican food.
- Servings: 6
- Total cooking time:
Ingredients:
- 1 medium avocado, mashed
- 200g chicken thigh fillets, trimmed
- 1 teaspoon chili powder
- 1 package of Flour Tortilla wraps
- 1/4 cup Coriander leaves
- 2 cloves garlic, minced
- 2 green onions roughly chopped
- 2 jalapeño peppers, chopped
- 2 limes
- 1/4 cup mint leaves
- 1 teaspoon onion salt
- 1 teaspoon dried oregano
- 1 tsp. paprika
- 1 red Chilli
- 1 small tub of Sour Cream.
- 1 Teaspoon Vegetable Oil
Instructions:
- Place 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
- Sour 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.
- Place 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.
- Serve with extra fresh bowl of coriander leaves and lime wedges. .
- Serves 6
