Tender pan-roasted chicken sits on a bed of creamy, rich mashed yucca. Finished with a light tequila lime cream and mango-avocado salsa, this dish engages all the senses and hits all the right notes. In two words: irresistibly delicious.
- 2 Tbs olive oil
- 2 lbs chicken thighs, trimmed
- 1 medium onion, chopped
- 2 ribs celery, chopped
- salt & pepper to taste
- Tequila Lime Cream
- 1 Tbs olive oil
- 1/2 c silver tequila
- 1/3 c fresh lime juice
- 1 medium shallot, diced
- 1 clove garlic, minced
- 1 tsp whole black peppercorns
- 1/2 c half and half
- 4 Tbs butter
- Mashed Yucca
- 1 large yucca root, peeled
- 1Tbs butter
- 1/2 c half and half
- 1 Tbs sour cream
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- Mango-Avocado Salsa
- 1 sweet chili pepper, seeded, small dice
- 1 jalapeno pepper, seeded, small dice
- 1/4 small red onion, small dice
- 1 mango, peeled and cored, quarter-inch cubes
- 8 yellow grape tomatoes, small dice
- 1 avocado, small dice
- 2 Tbs chopped cilantro
- 1/2 lime, juiced
- 1/4 tsp salt
1. Preheat oven to 375 degrees. Heat oil in large ovenproof skillet over medium heat. Season chicken with salt and pepper on both sides and place skin-side down in skillet. Saute until golden; about 5-7 minutes. Flip chicken, add onion and celery to the skillet. Place in the oven and roast 30 minutes or until cooked through. Transfer chicken to a plate; let rest 5 minutes before serving.
2. Serve on a bed of mashed yucca, topping with salsa and tequila lime sauce.
Tequila Lime Sauce
1. Heat the oil in a small saucepan over medium heat. Saute the shallot until soft. Add the garlic and saute 1 minute more. Add the tequila, lime juice and peppercorns. Reduce the liquid by half. Strain the liquid and return to pan. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from heat. Continue whisking until all of the butter is incorporated.
1. Place all the ingredients in a medium bowl and stir to combine. Let salsa rest at least 5-10 minutes to let flavors meld.
1. Chop the yucca into 3 inch pieces. Place in a medium saucepan and cover with water. Bring to a boil and cook until tender; about 15 minutes.
2. Drain the yucca and transfer to a cutting board. Remove the thin woody core and pass the yucca pieces through a potato ricer back into the saucepan. Add the half and half, butter, sour cream, salt and pepper. Stir to combine until creamy and smooth (Depending on the size of your yucca root, you may need to use more or less of the half and half to achieve the desired consistency).