Roasted Mexican Chicken
Servings Prep Time
2people 20minutes
Servings Prep Time
2people 20minutes
Ingredients
Instructions
  1. Cook the Chicken Season chicken with salt and pepper. In a sauté pan over high heat add 1 tablespoon of oil and when the pan is hot, sear the chicken for 3 minutes on each side until nicely browned. Meanwhile, preheat oven to 450 degree Fahrenheit. Add butter, thyme, and garlic to the pan. When the butter melts, baste the chicken 5 times then place the chicken in the oven. Roast the chicken for about 5 minutes or until the internal temp reads 160-162. Remove the chicken from the oven and place on a rack or cutting board to rest, making sure to reserve some of the basting butter, which you can drizzle over your chicken once on the plate.
  2. Make the Guaje Salsa Blanch all ingredients minus avocado in boiling water for 4 minutes then shock in an ice bath. Once it’s all cold, purée until smooth in a blender adding the avocado and 1 cup of ice water towards the end of the cycle but continuing until smooth.
  3. Plate the chicken Spoon the guaje salsa on to the plate dragging it around to create an abstract design. Slice the rested chicken into 6-7 slices and fan on the plate. In a bowl toss the baby arugula with radishes, corn, pea shoots, lime, and olive oil. Proceed by tossing your salad and placing it on the plate nicely mounded near the chicken.