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Chicken Cutlets with Avocado-Poblano Sauce
Classic mojo verde from the Canary Islands is a sauce made by blending cilantro and/or parsley, garlic, green peppers, cumin and oil. But on Tenerife, the largest of the islands, we learned a different version of mojo verde, one that included avocado and almonds that gave the sauce a creamy, velvety richness. We adapted that sauce for pairing with simple sautéed cumin-seasoned chicken cutlets.
medium (6 ounces total) poblano chilies
teaspoons ground cumin, divided
01In a 12-inch nonstick skillet over medium-high, char the poblanos, turning them occasionally, until blackened all over, about 15 minutes. Transfer to a small bowl, cover and let steam for 10 minutes; reserve the skillet. Meanwhile, in a small bowl, mix 2 teaspoons of cumin, ¾ teaspoon salt and ½ teaspoon pepper. Season the chicken on both sides with this mixture; set aside.
The avocado-poblano sauce really hit the mark. It was bright and well balanced. I had a few chicken thighs that I needed to cook and did them simply in the air fryer. I also had a chorizo (mexican) and potato dish on the side. The sauce simply goes well on anything and is a great variation for guacamole. Definitely a keeper!
Hi Lisa -
Eliminating the nuts will affect the texture of the sauce. Our recommendation would be to blend the sauce without the nuts and check the texture against the sauce in the picture to see if you need to add the water. If so, add the water a tablespoon or so at a time until the proper texture is achieved. Keep in mind that the nuts add fat too, so the sauce won't be as creamy. You might want to add a bit more olive oil as well to compensate. Good luck!
The Milk Street Team
This was wonderful!!! What would you recommend for a side dish?