Chicken Thighs With A1 Mole and Corn Avocado Relish #A1
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons garlic, fresh minced
- 2 medium tomatoes, seeded and chopped
- 1⁄4 cup pumpkin seeds
- 1⁄4 cup A.1. Original Sauce
- 2 cups chicken stock
- 4 ounces dark chocolate, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 1⁄2 lbs boneless skinless chicken thighs
- 2 cups corn kernels, canned or 2 cups fresh roasted corn
- 1 avocado, peeled, pitted and diced
- 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon olive oil
- 1 1⁄2 tablespoons salt
directions
- Make the sauce.
- In the first vegetable oil, saute chili powder and cumin until dark, about 2 minutes. Add garlic and saute briefly.
- Add the tomato and cook down, stirring occasionally, for about 10 minutes.
- Add the A1, chicken stock and pumpkin seeds. Let simmer about 10 minutes.
- Add the chocolate and stir to combine. Remove from heat and let cool slightly.
- Puree the sauce in a blender, using care to vent the top if the sauce is still hot. Reserve.
- Season the chicken with the second vegetable oil, smoked paprika and salt.
- In a straight sided skillet over medium high heat, sear the chicken about 5 minutes.
- Flip the chicken, add reserved sauce and cover. Reduce heat to medium and simmer 5 - 10 minutes until chicken reaches internal temperature of 165°F.
- For relish, combine corn, avocado, juice and zest of the lime, cilantro, olive oil and salt.
- Serve the chicken thighs with plenty of the sauce and relish on the side.
- If desired, serve with corn tortillas and other Mexican accompaniments. Enjoy!
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