Braised Chicken, Corn Salsa, Guacamole, Ponzu Recipe
Make Braised Chicken, Corn Salsa, Guacamole, Ponzu Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Braised Chicken
Corn Salsa
Guacamole
Ponzu
Method
Braised Chicken
- 1
Sear the Chicken
In a large dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Sear the chicken for about 5-7 minutes per side until golden brown. Remove and set aside.
- 2
- 3
Add Broth and Herbs
Pour in the chicken broth, and add the thyme and bay leaf. Stir to combine.
- 4
Braised Cooking
Return the chicken to the pot, cover, and reduce the heat to low. Let it braise for 40-45 minutes until the chicken is tender and cooked through.
Corn Salsa
- 5
Combine Ingredients
In a large bowl, combine the fresh corn kernels, diced red onion, halved cherry tomatoes, and chopped cilantro.
- 6
Add Dressing
Drizzle the lime juice over the corn mixture. Season with salt and black pepper. Toss to combine and set aside to let the flavors meld.
Guacamole
- 7
Prepare Avocados
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- 8
Ponzu
- 9
Combine Sauces
In a small bowl, whisk together the soy sauce, rice vinegar, lemon juice, mirin, and bonito flakes until well combined.
- 10
Strain (Optional)
For a smoother sauce, strain the ponzu through a fine mesh sieve to remove bonito flakes. Store in the refrigerator if not using immediately.
