Spice Rubbed Chicken Thighs with Chipotle Béarnaise
and Avocado Lime Quinoa Salad
Jackie Dodd, Los Angeles, CA
Serves 4
4 Foster Farms fresh chicken thighs, boneless and skinless
2 tbsp, plus ¼ cup chopped cilantro divided
1 shallot, chopped
¼ cup champagne vinegar
¼ cup dry California white wine
3 egg yolks
1 chipotle pepper in adobo sauce (from can)
2 tsp adobo sauce (from can)
1 stick unsalted butter
1 tsp salt
1 tsp smoked paprika
1 tsp celery salt
1 tsp cumin
1 tsp onion powder
2 tsp garlic powder
½ tsp chili powder
2 tbsp olive oil
1 ½ cups cooked quinoa
1 tbsp lime juice
1 California avocado, pitted and diced
¼ cup sliced green olives
1 cucumber, peeled and diced
In medium saucepan, combine two tablespoons cilantro, shallots, vinegar and wine over medium heat. Allow to simmer until reduced to about two tablespoons of liquid, about 10 minutes. Remove from heat and cool.
In food processor, combine vinegar reduction, egg yolks, chipotle pepper and adobo sauce; process until well combined. In microwave or in small saucepan, melt butter until very hot and just starting to bubble. Turn on food processor and slowly pour melted butter into mixture as it is running. Allow to process until well combined and frothy, about 3 minutes. Set sauce aside.
In wide shallow bowl or cake pan, combine salt, paprika, celery salt, cumin, onion powder, garlic powder and chili powder; stir well. Lay chicken thighs flat in spice mixture, turning to coat.
In large frying pan over medium high heat, warm oil until hot but not smoking. Add chicken thighs and cook 3 – 5 minutes; turn and cook additional 5 minutes or until cooked throughout.
In large serving bowl, combine quinoa, lime juice, avocado, olives and cucumber. Toss well. Top with chicken pieces. Drizzle béarnaise sauce on chicken to serve.