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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
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.
4
Servings
Tip
Don’t use chicken cutlets that are thicker than ½ inch thick or they won’t cook as quickly and evenly. If yours are too thick, place them between two sheets of plastic wrap and gently pound them with a meat pounder to an even ½-inch thickness.
50 minutes
Ingredients
-
2
medium (6 ounces total) poblano chilies
-
3
teaspoons ground cumin, divided
Directions
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