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Milk Street Recipe

Chicken Cutlets with Avocado-Poblano Sauce

50 minutes

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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.

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

Reviews
Keith T.
May 28, 2022
Delicioso
We would definitely make this again. Even though charring & peeling chiles is one of my least favorite tasks in the kitchen, it's worth it for this luscious sauce. The rest of this recipe is a breeze!
GREG C.
August 9, 2022
Excellent!
A little spicier than expected, but not too spicy. Make sure you have plenty of avocado for topping.
Bill B.
May 30, 2022
Wow!!!
This was a well balanced taste between the creaminess of the sauce and the almonds added an incredible texture that complimented the spices. Was a great recipe to enjoy poolside an a nice summer evening.
Dana K.

This was wonderful!!! What would you recommend for a side dish?

Felice N.

Delicious. I love poblanos. I had a jalapeño that needed to be eaten so I roasted that and added that as well. Loved the spice. This is easy and the sauce is versatile. Keeper.

Nancy D.

We served this over zucchini noodles. I did not cook them, but drizzled the sauce over them put the hot chicken onto them for a “wilted” texture. We loved it. The sauce was amazing.

Gregg C.

Great recipe and tasty sauce.. I served with sauteed escarole with garlic and was very happy with the way the flavors complimented each other. Lot's of extra sauce was great on eggs!

Jennifer K.

Loved this, split the sauce in half and added red pepper flakes to one

Teri K.

Delicious, served the Arroz Verde rice (green rice) on the side. Yummy! Perfect entree.

Jennifer B.

Really delicious, but the canary islands are a sad place. I searched high and low for native cooking one week and found nothing authentic

Debra M.

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!

Kyt B.

Delicious, added a Serrano to the sauce, great sauce, flavorful chicken

christine d.

This sauce is very tasty! I ended up adding the whole avocado and threw in a roasted jalapeno as Felice N. did. We've been finding a lot of recipes lately that use poblanos, this one is a winner.

Lisa W.

Can you substitute anything for the almonds as we have nut allergies? Or leave them out?

Lynn C.

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!

Best,
The Milk Street Team


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