Receta Spicy Avocado Chicken
My friend Ricki shared this recipe on Facebook about 5 years ago. I tried it once before and really liked it, and then didn't make it again until tonight. Why did I wait so long? This stuff is so good! It's like that other famous recipe I got from Ricki - Spicy Slaw. Absolutely yummy!
Spicy Avocado Chicken
adapted from Ricki's recipe
Ingredients:
- 1 lb. boneless skinless chicken breasts
- 2 large ripe avocados
- 1 to 1-1/2 cups chopped onion
- 3 cloves garlic, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup medium/hot Salsa (Pace Picante or equivalent favorite)
- 1 cup water
- 1 Tbsp butter
- 2 tsp garlic salt
- 1 tsp. seasoned salt
- 1/4 tsp. black pepper
- Salt (to taste)
Directions:
Thoroughly mash the avocados into a paste, chop all vegetables, cut chicken into strips, cubes, or desired size, and measure out salsa.
Put water and butter into a large skillet and set on Medium heat. When butter starts to melt, add the vegetables, chicken, avocado, salsa and seasonings to the skillet, and cover.
Stir after 5 minutes. Continue to cook, stirring occasionally, until chicken is cooked through and sauce is thick, 25 to 30 minutes. Add more water, if needed, for desired sauce consistency.
Add salt to taste, and serve.
Serves 4
Ricki's recipe called for chopped mushrooms and onion powder, but I
didn't have any mushrooms, and my onion powder is hard as a rock. So I
just used more onion than in his recipe and added some chopped garlic. I
did not add any additional salt at the end because it did not need it,
and we ate it with tortilla chips which have salt of their own.Ingredients added to the skillet
Thanks for sharing, Ricki! This is a really easy and flavorful recipe, and I really must make it more often.