Ingredients Jump to Instructions ↓

  1. Chicken:

  2. 1 teaspoon poultry seasoning

  3. 1/2 teaspoon paprika

  4. 1/2 teaspoon coarsely ground black pepper

  5. 1/4 teaspoon crushed red pepper flakes

  6. 1 1/2 teaspoons olive oil

  7. 4 chicken leg-thigh combinations

  8. Spicy Avocado Cream:

  9. 2 green onions, coarsely chopped

  10. 1 (14 1/2-ounce) can chicken broth

  11. 1 (4-ounce) can chilies

  12. 4 teaspoons fresh lemon juice

  13. 1 tablespoon chopped fresh cilantro

  14. 1 teaspoon grated lemon peel

  15. 3/4 teaspoon garlic salt

  16. 1/8 teaspoon freshly ground black pepper

  17. 1 large ripe avocado, peeled, seeded, cut in chunks

  18. 2 tablespoons sour cream

  19. cilantro sprigs for garnish, optional

  20. lemon peel strips for garnish, optional

  21. roasted red pepper, cut in strips for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare Chicken: Preheat oven to 425 degrees F. In small bowl, mix cilantro, poultry seasoning, garlic salt, paprika, black pepper, red pepper flakes and olive oil. Rub mixture on each chicken piece. On a rack in large roasting pan, place chicken skin side up. Roast in oven without turning until golden brown and fork can be inserted in chicken with ease, about 40 minutes.

  2. Meanwhile, prepare Spicy Avocado Cream: In medium saucepan, place green onions, chicken broth, chilies, lemon juice, cilantro, lemon peel garlic salt and pepper. Bring to a boil over medium heat. Reduce heat and simmer until slightly thickened.

  3. Transfer to food processor. Add avocado and process until almost smooth. Return to saucepan, stir in sour cream and place on low temperature until heated through.

  4. To serve, arrange chicken on large platter and drizzle with Spicy Avocado Cream. Garnish, if desired, with cilantro sprigs, lemon peel and roasted red pepper. Pass extra Spicy Avocado Cream.


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