Servings: 2 as a light main course or substantial first course.
Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low—just a slight chile warmth—so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.
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Rib-eye version: Instead of the chicken thighs, use an 8-oz. rib-eye or other tender cut of beef. Trim all the fat and silverskin and cut the meat into bite-size strips, slightly more than 1/4-inch thick. Toss the steak with a little salt. Start the recipe by heating the 1-Tbs. oil until quite hot, add the steak, and stir-fry it to brown the outside. The meat will cook more in the broth, but if you like your meat medium or well done, continue cooking it a few more minutes at this point. Remove the meat from the pan and reserve. Continue with the recipe above, skipping the chicken, of course.
Use more heath, i added 2 chippotle peppers in adobo sauce. Delicious!!!!!
Delicious! Try adding several finely cut chipotle peppers in adobo sauce for some extra depth and smokiness.
This would have been extremely delicious had I not burnt the broth that the chicken was cooking in! (luckily chicken was unharmed). I completed the recipe and ate it anyway and plan on doing it again this week. Fine cooking recipes are usually perfect so I blame it on incorrect pot size/or overheated burners!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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