Wood Grilled Chicken Recipe
charred poblanos, avocado cream sauce, refried beans and Spanish rice
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Ingredients
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For the Wood Grilled Chicken
For the Charred Poblanos
For the Avocado Cream Sauce
For the Refried Beans
For the Spanish Rice
Method
For the Wood Grilled Chicken
- 1
Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 2
For the Charred Poblanos
- 3
Char the Poblanos
Brush the poblano peppers with olive oil and sprinkle with salt. Grill them over medium-high heat for 10-12 minutes, turning occasionally, until the skin is charred and blistered. Remove from heat and let cool before peeling the skin off.
For the Avocado Cream Sauce
- 4
Prepare the Avocado Cream Sauce
In a blender, combine the ripe avocados, sour cream, lime juice, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.
For the Refried Beans
- 5
Cook the Refried Beans
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for another minute. Stir in the canned pinto beans, cumin, and salt. Mash the beans with a fork or potato masher until desired consistency is reached. Cook for an additional 5 minutes, stirring occasionally.
For the Spanish Rice
- 6
Prepare the Spanish Rice
In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant. Stir in the rice and cook for 2-3 minutes until lightly toasted. Add chicken broth, tomato sauce, cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.
