Frango Com Pimenta Recipe

Make the marinade

In a medium bowl whisk together 2 tbs olive oil, 1 tbs fresh lime juice, minced garlic, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp black pepper and 3/4 tsp crushed red pepper flakes until combined.

Marinate chicken

Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, turning to coat thoroughly. Seal or cover and refrigerate for at least 20 minutes and up to 2 hours (longer will deepen flavor).

Cook the chicken

Heat a large skillet over medium-high heat and add a thin film of oil or use a nonstick pan. Remove chicken from marinade (shake off excess) and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C) and the exterior is nicely charred. Transfer to a cutting board and rest 5 minutes, then slice thinly or shred into bite-sized pieces.

While the chicken rests, assemble the salad base: in a large bowl combine 4 cups mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and chopped cilantro. Gently fold in sliced avocado just before dressing so it stays fresh.

In a small jar or bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp hot sauce, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and taste; adjust heat or sweetness to preference.

Drizzle about half of the dressing over the salad base and toss gently to coat. Reserve remaining dressing for serving or additional drizzling.

Top the dressed salad with the sliced spicy chicken, sprinkle toasted pumpkin seeds or chopped almonds, and garnish with lime wedges. Add extra crushed red pepper or hot sauce for more heat if desired.

Serve immediately while chicken is warm. Leftover dressing can be stored in the refrigerator up to 3 days.