space
space

Grilled Chicken with Creamy Avocado and Green Chile Sauce

Thursday, 28 May 2009
 

chickenplate

Tonight’s recipe from Food and Wine, Creamy Green Chile and Avocado Sauce, is made by grilling a skewer of vegetables and then blending it up into a sauce.  Grilling avocados was a first for me, but the sauce turned out very well.  It’s great on chicken or by itself on a warm flour tortilla, or even as a dip with corn chips.

ingredients

The gorgeous green and white ingredients begged me to take a picture.  How can you go wrong with fresh avocados, tomatillos, poblano peppers, garlic, onions, lime juice and cilantro?  While I was checking out of the grocery store the clerk looked at the tomatillos like they were alien spawn and asked me what they were.  Tomatillos.  “Can you spell that?”  Then, “so what do you DO with them?”  It’s always fun to get into a cooking conversation in the checkout line.  Side note:  I failed to buy fresh jalapeños, so had to throw in some bottled ones at the end when I was blending the sauce.  They are essential for kick because poblanos are some of the mildest peppers around.

grill

My grill was extremely hot and I cooked the vegetables about 13 minutes and the chicken about 15 minutes, turning each once.

chickengrilled1

The chicken was seasoned with a little lime juice, olive oil and Bueno Chile Shakers spicy seasoning.

kabobs

The vegetable kabobs, soon to become the creamy avocado sauce, looked pretty tasty coming of the grill.

sauceinprogress

I blended one kabob at a time in my mini food processor and then mixed the two batches together.  I followed the recipe almost exactly, but as I mentioned before, had to add in some sliced jalapeños during the mixing phase, and added some salt as well.

I spooned some of the sauce on top of the chicken breasts and sprinkled feta cheese on top — queso fresco would also be good.  Lime wedges and cilantro make a great garnish for this and the lime juice squeezed on top adds a nice freshness.  Serve with warm flour tortillas on the side.



Reader's Comments

  1. How did I get so lucky?

    I love you.

    Matt

  2. I am making this for Ross tonight! I will let you know how we like it! THANKS

  3. Cool! Let me know how it goes. The big skewers of sauce ingredients are kinda fun to make.

Leave a Comment