mexican is a favourite in our house… this dish is bursting with flavour and any heat from the chipotle or mexican seasoning is tamed by the avocado (cheese & sour cream – optional)…
this recipe is a great weeknight option – its nutritious, full of vege, good fats and protein… and the best part – from start to finish, its only a 20 minute ordeal.
part of the efficiency is due to the use of two pre-prepared ingredients (slaw and seasoning)…. now i am not usually a huge supporter of this option BUT these are ones i trust because they dont have any ingredients i dont know… and thats always a good sign!
serves 2-3
for the slaw
3/4 packet of broccoslaw – ditch the dressing (see below for mayo recipe)
alternatively make your own slaw using cabbage, carrot and broccoli
for the slaw dressing (mayo)
1 egg yolk
3/4 cup grapeseed or rice bran oil – i use good oil
1 tsp dijon mustard
1/2 tsp rice wine, or white wine vinegar
dash of salt
4 tsp chipotle sauce – culleys or cholula
OR use 6 tblsp store bought mayo (best foods is good!) – add the chipotle flavouring to that
for the chicken
4-6 free range chicken thigh fillets, boneless
simon gault mexican seasoning
garnishes
ripe avocados, cubed into bite sized pieces
cherry tomatoes, halved
fresh coriander, roughly chopped
grated cheese (optional)
sour cream (optional)
method
for the mayo (if making your own)
add the egg yolk, dijon mustard, vinegar and salt to a mixing bowl. stir to mix. using a stick blender or whisk, slowly drizzle in the oil (keep whisking if using a whisk).
the yolk will start to thicken..
keep pouring the oil, until the mayo is desired thickness. the 3/4 cup of oil is an estimate – use your judgement.
if the egg suddenly goes runny, you have poured the oil in too fast and will have to start again.
add the chipotle sauce once thickened. taste and add more if you want to.
reserve the mayo to the fridge until ready to serve.
for the chicken
coat each chicken thigh on all sides with the mexican seasoning.
heat frypan to high, add some oil then add the chicken to the pan.
cook chicken until browned on both sides and cooked through. remove to chopping board.
to assemble
toss the mayo through the broccoslaw to coat.
cut the chicken into bite sized pieces.
place the dressed slaw on the plate, and top with the chicken, cherry tomatoes, cheese, avocado and chopped coriander.
serve with sour cream if desired.
enjoy!
