Skillet Chicken with Cilantro-Lime Sauce

Today is Michaelmas, also known as the Feast of Saint Michael and All the Angels or simply Feast of the Archangels. Most of us recognize the Archangels Michael, Gabriel and Raphael. Catholics tradition teaches there are seven Archangels, one for each of the Seven Sacraments.

Michael is the Patron of the Sacrament of the Holy Eucharist, Gabriel the Sacrament of Baptism, Raphael of Reconciliation, Uriel of Confirmation, Raguel of Holy Orders, Zerachiel of Matrimony and Remiel the Anointing of the Sick. Today Catholics everywhere acknowledge the Feast of the Archangels, those mighty messengers from God who are above all other angels.

Because you have made the Lord your refuge, the Most High your habitation, no evil shall befall you, no scourge come near your tent. For He will give His angels charge of you to guard you in all your ways. On their hands they will bear you up, lest you dash your foot against a stone. (Psalm 91:9-12)

Rejoice, for God loves you. And that’s all there is to know. Now let’s get to cooking. Isn’t it great when we can talk Feast of the Archangels and cook up a delicious Tijuana Tuesday meal all at the same time.

When Kiddo came to the table on a Tijuana Tuesday recently, he looked at the platter of chicken on a bed of rice and asked why I put Guacamole over everything. I told him it’s not Guacamole, it’s a sauce made with Cilantro and Limes and Avocado. His ears perked up – Avocado. In Kiddo’s world Avocado and Guacamole are interchangable.

At the end of the meal, Kiddo suggested next time I make more. The platter was empty. Nothing left, including the “guacamole” that he had objected to without tasting it first. I love it when something I’ve placed on the table is devoured by my family. This was delicious – spicy and creamy and filling all at the same time.

Pollo a la Sartén con Salsa de Cilantro y Lima
(Skillet Chicken with Cilantro-Lime Sauce)
Cilantro-Lime Sauce
1 medium Avocado
1/4 cup Cilantro
1 tablespoon Minced Garlic
1 whole Fresno Chili
3 tablespoons Chicken Stock
2 tablespoons Lime Juice
1 pinch Kosher Salt

Peel, pit and cut avocado into 1-inch pieces. Set aside. Chop cilantro, set aside. Stem and dice the Fresno Chili Pepper, set aside.

In a mini food processor or blender, puree avocado, cilantro, chili pepper and minced garlic. Scrape down the sides, add chicken stock, lime juice and salt. Blend until smooth.

Spoon sauce into a sandwich-size resealable plastic bag. Set aside until ready to use.

2 tablespoons Taco Seasoning
1/4 teaspoon Cayenne Pepper
1 teaspoon Cumin Seasoning
2 large Chicken Breasts
1 tablespoon Vegetable Oil

In large resealable food-storage plastic bag, mix taco seasoning, Cayenne Pepper and Cumin . Add chicken to bag; seal, and shake to coat chicken evenly.

In 12-inch nonstick skillet, heat oil over medium-high heat. Swirl the pan to coat, lower heat to medium.

Cook chicken in the hot oil about 5 to 6 minutes per side or until browned. Remove chicken from skillet; cover to keep warm while the rice is started.

Black Bean Rice Mixture
1 cup Whole Black Chili Beans
1 tablespoon Minced Garlic
1 cup White Rice
2-1/4 cups Chicken Stock
2 tablespoons Lime Juice
1 (4 oz) can Hatch Green Chilies

Drain black beans, rinse under cold water. To the now empty skillet, black beans, garlic, rice, chicken stock, lime juice and green chilies. Over medium-high heat, bring to a boil.

Cover; reduce heat to medium-low. Simmer about 10 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice. Continue to simmer, covered; until juice of chicken is clear when center of thickest part is cut (at least 165 degrees), and rice is tender, about 12 minutes.

While the chicken and rice continues to cook, prepare the garnish.

Handful Cilantro Leaves, as desired
2 Limes

Roughly chop the cilantro for a garnish, set aside. Slice limes into quarters, set aside.

Once the chicken and rice are ready, remove chicken to cutting board; spread rice out on a serving platter to create a bed. Slice chicken, place on top of the rice bed.

Snip the corner of the bag with sauce. Drizzle sauce over the chicken, place any remaining sauce in a small bowl for serving.

Sprinkle cilantro leaves over the chicken, tuck the limes around the rim of the platter and serve.

If desired, serve alongside warm tortillas. Don’t forget the margaritas!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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