Chicken & Shrimp Diablo with California Avocado

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Serves: 12
  As needed  Spanish Rice (recipe follows)
  As needed  Black Bean Corn Salsa (recipe follows)
  As needed  White Queso Sauce (recipe follows)
  As needed  Lime-Chipotle Glazed Shrimp (recipe follows)
  As needed  Grilled Chicken Breast (recipe follows)
  Fresh California Avocados, peeled, pitted, thickly sliced*
Tbsp.  cilantro, chopped
    Spanish Rice (Yield: 2 cups)
oz.  long grain converted white rice
2 1/2  oz.  white onion, diced
oz.  tomato sauce
12  oz.  light chicken stock
1 1/2  tsp.  canola oil
3/4  tsp.  chili powder
1/4  tsp.  garlic powder
  As needed  Salt to taste
    Black Bean Corn Salsa (Yield: 2 cups)
oz.  black beans, drained and rinsed
oz.  frozen corn, thawed and drained
oz.  Roma tomato, seeded and diced small
oz.  red onion, diced small
1/2  oz.  jalapeno, seeded and minced
Tbsp.  cilantro, chopped
1 1/2  tsp.  lime juice
1/2  tsp.  honey
  As needed  Salt to taste
    White Queso Sauce (Yield: ¾ cup)
oz.  white processed cheese, grated
oz.  Monterey Jack cheese, grated
oz.  milk
1/2  tsp.  butter
1/4  tsp.  garlic powder
1/4  tsp.  onion powder
    Lime-Chipotle Glazed Shrimp
12  oz.  shrimp, 31/40 size, peeled and deveined
Tbsp.  lime juice
1 1/2  Tbsp.  sugar
1 1/2  tsp.  honey
1/4  tsp.  chipotle powder
  As needed  Pinch black pepper
  As needed  Pinch ground cumin
Tbsp.  canola oil
1/2  tsp.  cilantro, minced
  As needed  Salt to taste
    Grilled Chicken Breast
  4 oz. chicken breasts, boneless, skinless
Tbsp.  canola oil
Tbsp.  salt
1 1/2  tsp.  garlic powder
3/4  tsp.  black pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Spanish Rice:

  1. Heat the canola oil in a medium sauce pan over medium-high heat. Add the onion and sauté until translucent. Add the garlic powder and chili powder and stir until mixed in.
  2. Add the chicken stock, tomato sauce, and rice, and bring to a boil. Cover, reduce heat to low and cook for 25-30 minutes until all liquid is absorbed. Fluff with fork and season to taste with salt.

Black Bean Corn Salsa:

  1. Combine all ingredients in a bowl. Let sit for 1 hour before using.

White Queso Sauce:

  1. Place cheeses, milk and butter in a medium sauce pan and heat over low, stirring constantly until cheese is melted and is a sauce-like consistency.
  2. Stir in garlic powder and onion powder until combined. Add more milk if a thinner consistency is desired.

Lime-Chipotle Glazed Shrimp:

  1. Combine the chipotle powder, sugar, honey, lime juice, black pepper and cumin in a bowl.
  2. Heat the canola oil in a pan over high heat. Add the shrimp and sauté about 30 seconds, then add the glaze. Sauté for about one more minute until shrimp are cooked through and glazed.
  3. Remove from heat and add cilantro and salt to taste.

Grilled Chicken Breast:

  1. Pre-heat a grill to 400°-450°F.
  2. Mix canola oil, garlic powder, black pepper and salt in a bowl. Add chicken to bowl and coat well.
  3. Grill chicken making cross marks until chicken reaches an internal temperature of 165°. Let rest 5 minutes before serving.


  1. For each plate, place 1/3 cup of Spanish Rice in center of plate, and using a spoon, spread the rice to even out. Then add 1/3 cup of Black Bean Corn Salsa on top of the rice, also spreading to even out.
  2. Place a 4 oz. grilled chicken breast in the center on top of the salsa. Top with a few pieces of the Lime-Chipotle Glazed Shrimp.
  3. Using a half of an avocado, fan out the slices over the shrimp. Drizzle the White Queso Sauce over the entire dish, then sprinkle with cilantro.
  4. Repeat with remaining plates. Serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Dave Woolley, CD Culinary Approach, Denver, CO

Recipe courtesy ofChef Dave Woolley, CD Culinary Approach LLC, Denver, CO

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