4 (6 oz.) boneless chicken thighs or breasts, with skin

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As needed Salt and freshly ground pepper to taste

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1/4 cup Extra virgin olive oil

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1/4 cup freshly squeezed lime juice

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1 bunch cilantro leaves chopped

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1 tsp. ground cumin

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4 scallions, trimmed

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As needed Pickled Tomato Salsa (see make-ahead recipe below)

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2 ripe, Fresh California Avocados, seeded, peeled, and cut in 1/2-inch dice

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2 cups Green Garbanzo Pilaf (see recipe below) for serving

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1 lb. tomatoes halved, seeded, and cut in quarters

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1/2 bunch scallions, whiite and green parts thinly sliced

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2 Serrano chiles with seeds, thinly sliced in rounds

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1/2 cup white vinegar

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2 1/2 Tbsp. brown sugar

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2 tsp. salt

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4 tsp. freshly grated ginger

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1 Tbsp. minced garlic

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2 tsp. yellow mustard seeds

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2 tsp. cracked black pepercorns

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2 tsp. ground cumin

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1 tsp. cayenne

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1/2 tsp. turmeric

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1/2 cup Extra virgin olive oil

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1/3 cup canola oil

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1/2 cup fideo (vermicelli or angel hair pasta, broken into 1-inch pieces, can be substituted)

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1 1/2 cups long grain rice rinsed*

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1 medium onion chopped

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5 Serrano chiles, or to taste stemmed, halved and seeded

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2 cloves garlic chopped

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3/4 cup chicken or vegetable broth hot

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2 1/2 cups Red Tomato Salsa (see recipe below) warm

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1 1/2 cups green gaarbanzo beans**

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2 Tbsp. canola oil

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1 medium onion thinly sliced

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4 cups diced, canned italian plum tomatoes

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1 cup tomato juice

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2 cloves garlic

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1 large jalapeño chile stemmed, seeded if desired

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1 tsp. salt

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.