Chipotle Chicken with Spiced Pepita, Queso Fresco, Guacamole

Special Equipment: Scale, Chef Knife, Bowl, Microplane, Blender, Resting Rack, Heavy Bottom Pan, Mortar & Pestle, Cutting Board, Spatula
Serves: 4 – 6

Ingredients

Chipotle Marinade (yields 1 pint | 345 g)

2 each | 30 g Chipotle Peppers in Adobo
1/4 cup | 50 g Chipotle Adobo Liquid
1/3 cup | 80 g Fresh Lime Juice
5 each | 20 g Garlic clove grated
1/4 cup | 30 g Red Onion
1/2 tsp | 6 g Light Agave Nectar
1 tbsp | 15 g Red Wine Vinegar
1/4 cup | 55 g Extra Virgin Olive Oil
1 cup | 135 g Water
1 tsp | 2 g Cumin
4 cups | 60 g Fresh Cilantro
1 tsp | 2 g Kosher Salt

Spiced Pepita Seeds

1/3 Cup | 50 g Pepita Seeds
1 Teaspoon | 2g Cumin, ground
¼ Teaspoon | 1/2 g Sea Salt
¼ Teaspoon | 1 g Neutral Oil

Guacamole (yields 1 Quart | 1200 g )

4 Each | 660 g Large Avocado pushed through resting rack
1/8 cup | 22 g Red Onion, small dice
1 Each | 35 g Fresh Lime Juice plus zest 
1 Each | 45 g Fresh Lemon Juice plus zest
2 cups | 30 g Cilantro
1.5 Tablespoons | 10 g Kosher Salt
1/8 cup | 25 g Extra Virgin Olive Oil

Chicken

1 Pound | 420 g Chicken Breast sliced thin 
1/4 cup | 70 g Chipolte Marinade

Garnish 

2 each Baby Radish shaved thin
1/4 Pound Queso Fresco crumbled
1/4 Bunch Scallion shaved on the bias (green tops only)
1 Each Serano Chilies shaved thin
Corn or Flour Tortillas or Chips

Method

Chipotle Marinade

  • Rough chop, cilantro & red onion.
  • Add chipotle peppers, sauce, water, lime juice, vinegar, agave to the blender and purée.
  • Turn off blender & grate the garlic directly into the blender. Add the rest of the ingredients except for the olive oil. Blend until smooth.
  • Emulsify olive oil into the marinade. Marinate the chicken & set aside extra for future use. Good for up to 2 weeks in refrigerator.

Chicken

  • Slice breast thin and marinate for 15 mins (you can leave overnight).
  • Heat pan to medium – high heat then coat bottom of the pan with a neutral oil.
  • Sear chicken. Cooking for 3 – 5 minutes on each side depending on thickness. Make sure chicken reads 165 degrees F.
  • Rest, then slice on the bias.

Spiced Pepitas

  • In a bowl toss pepita seeds, cumin, salt & oil.
  • Heat a pan to medium – low then lightly toast the seeds until they start to pop about 4 – 6 minutes.
  • Remove from pan immediately to cool in a single layer.
  • Crush half using a mortar & pestle. This creates different textures.

Guacamole

  • Place the resting rack over top of a wide bowl.
  • Cut avocados in half, remove seed, remove skin, place on top of resting rack flat side down.
  • Push avocados through the grates for consistent pieces.
  • Add small diced red onion, lemon & lime juice plus zest, salt, olive oil, & chopped cilantro. Mix gently, taste & adjust seasoning if needed. Place plastic wrap directly on guacamole to prevent oxidation & reserve int he fridge until ready to plate.

Notes:

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