A new recipe at last and it’s a really great one! It is fast and a wonderful summer dish and even better if you decide to invite the neighbors over (if you happen to have good ones that is!)
Right now the supermarkets are over-flowing with avocados and they seem to be on sale everywhere I go. This is what prompted me to make this. I love to combine the cool creaminess of avocado with something spicy and crunchy.
I used peppers and zucchini because it what was in my fridge when I went rummaging for dinner the other night. But this does not mean that you have to go running off to the shop to make this dish exactly the same. Use whatever you have on hand: any color pepper, onions (diced), shredded carrot, yellow squash (diced), the list goes on…
Make it up as you go along and it will be luscious!
You will need:
1 to 1 1/2 lbs chicken breast, chopped into bite-sized pieces
3 cloves garlic, finely chopped
juice of 1 lime
2 to 3 chipotle peppers with a tbs of adobo sauce, chopped (press HERE for more information on this ingredient)
4 tbs olive oil
1 bunch scallions (between 6-10), chopped
1 red pepper, small dice
1 large (not enormous!) zucchini, diced
1/2 to 1 tsp cayenne pepper flakes (optional)
2 or 3 Haas avocado, pitted and sliced
Cooked basmati rice – *if using a rice cooker, use 3 cups of raw rice in your rice cooker cup measure. If using stove-top, use 2 regular cup measures of rice. Cook both according to instructions.
1 – Cook rice. when cooked set aside. No need to keep warm.
1 – Put chopped chicken, 2 tbs olive oil, chipotle peppers and sauce, garlic and lime juice into bowl and combine. Set aside for about 20 minutes. Can be made ahead of time and left in the fridge.
3 – Put big saute pan on medium to high (more towards the high side but not all the way up), heat and add the last 2 tbs of oil. When it is hot, add the chopped veggies and stir-fry for about 5 minutes, stirring frequently. Remove to a plate and set aside.
4 – Turn the heat up to high and immediately add 1/2 of the chicken mixture. *If you add all of the chicken in one batch it will end up getting too moist and will steam more than stir-fry* Cook in an even layer for between 4 to 6 minutes. Taste a little to be sure it is cooked.
5 – Add the veggies back to the pan and turn heat off.
Divide rice and chicken mixture between warmed plates or bowls and add a “fan” of avocado slices to each plate. I like to add some tapatio hot sauce (press here for more info on this hot sauce), and a cooling spoonful of sour cream to each serving, but each to his own!