Chicken & Shrimp Diablo with California Avocado
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Ingredients
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) | |
| 3 | Fresh California Avocados, peeled, pitted, thickly sliced* | |
| 2 | Tbsp. | cilantro, chopped |
| Spanish Rice (Yield: 2 cups) | ||
| 5 | oz. | long grain converted white rice |
| 2 1/2 | oz. | white onion, diced |
| 6 | 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) | ||
| 7 | oz. | black beans, drained and rinsed |
| 3 | oz. | frozen corn, thawed and drained |
| 4 | oz. | Roma tomato, seeded and diced small |
| 1 | oz. | red onion, diced small |
| 1/2 | oz. | jalapeno, seeded and minced |
| 2 | Tbsp. | cilantro, chopped |
| 1 1/2 | tsp. | lime juice |
| 1/2 | tsp. | honey |
| As needed | Salt to taste | |
| White Queso Sauce (Yield: ¾ cup) | ||
| 4 | oz. | white processed cheese, grated |
| 1 | oz. | Monterey Jack cheese, grated |
| 1 | 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 |
| 2 | 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 | |
| 1 | Tbsp. | canola oil |
| 1/2 | tsp. | cilantro, minced |
| As needed | Salt to taste | |
| Grilled Chicken Breast | ||
| 6 | 4 oz. chicken breasts, boneless, skinless | |
| 1 | Tbsp. | canola oil |
| 2 | 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
Instructions
Spanish Rice:
- 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.
- 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:
- Combine all ingredients in a bowl. Let sit for 1 hour before using.
White Queso Sauce:
- 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.
- Stir in garlic powder and onion powder until combined. Add more milk if a thinner consistency is desired.
Lime-Chipotle Glazed Shrimp:
- Combine the chipotle powder, sugar, honey, lime juice, black pepper and cumin in a bowl.
- 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.
- Remove from heat and add cilantro and salt to taste.
Grilled Chicken Breast:
- Pre-heat a grill to 400°-450°F.
- Mix canola oil, garlic powder, black pepper and salt in a bowl. Add chicken to bowl and coat well.
- Grill chicken making cross marks until chicken reaches an internal temperature of 165°. Let rest 5 minutes before serving.
Assemble:
- 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.
- 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.
- 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.
- 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.
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