Cilantro Chicken With California Avocado And Pickled Tomato Salsa

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Matt Bites


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4 (6 oz.) boneless chicken thighs or breasts, with skin

Salt and freshly ground black pepper, to taste

¼ Cup extra virgin olive oil

¼ Cup freshly squeezed lime juice

1 bunch cilantro leaves, chopped

1 Tbsp ground cumin

4 scallions, trimmed

Pickled Tomato Salsa (recipe below)

2 ripe Fresh California Avocados, peeled, seeded and cut in 1/2-inch dice

½ bunch scallions, white and green parts, thinly sliced

2 Cups cooked brown basmati rice

2 Serrano chiles, with seeds, thinly sliced in rounds

½ Cup white vinegar

2 ½ Tbsp brown sugar

2 tsp salt

4 tsp freshly grated ginger

1 Tbsp minced garlic

2 tsp yellow mustard seeds

2 tsp cracked black peppercorns

2 tsp ground cumin

1 tsp cayenne

½ tsp turmeric

½ Cup extra virgin olive oil

1/2 cup Extra Virgin Olive Oil

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