Cilantro Chicken with California Avocado and Pickled Tomato Salsa

Serves: 4


4 (6 oz.) boneless chicken thighs or breasts, with skin
As needed Salt and freshly ground pepper to taste
1/4 cup Extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 bunch cilantro leaves chopped
1 tsp. ground cumin
4 scallions, trimmed
As needed Pickled Tomato Salsa (see make-ahead recipe below)
2 ripe, Fresh California Avocados, seeded, peeled, and cut in 1/2-inch dice
2 cups Green Garbanzo Pilaf (see recipe below) for serving

Pickled Tomato Salsa

1 lb. tomatoes halved, seeded, and cut in quarters
1/2 bunch scallions, whiite and green parts thinly sliced
2 Serrano chiles with seeds, thinly sliced in rounds
1/2 cup white vinegar
2 1/2 Tbsp. brown sugar
2 tsp. salt
4 tsp. freshly grated ginger
1 Tbsp. minced garlic
2 tsp. yellow mustard seeds
2 tsp. cracked black pepercorns
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. turmeric
1/2 cup Extra virgin olive oil

Green Garbanzo Pilaf

1/3 cup canola oil
1/2 cup fideo (vermicelli or angel hair pasta, broken into 1-inch pieces, can be substituted)
1 1/2 cups long grain rice rinsed*
1 medium onion chopped
5 Serrano chiles, or to taste stemmed, halved and seeded
2 cloves garlic chopped
3/4 cup chicken or vegetable broth hot
2 1/2 cups Red Tomato Salsa (see recipe below) warm
1 1/2 cups green gaarbanzo beans**

Red Tomato Salsa

2 Tbsp. canola oil
1 medium onion thinly sliced
4 cups diced, canned italian plum tomatoes
1 cup tomato juice
2 cloves garlic
1 large jalapeƱo chile stemmed, seeded if desired
1 tsp. salt

*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