Frango Com Pimentagf Recipe

Prepare and marinate

Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a bowl, combine 2 tbs olive oil, smoked paprika, ground cumin, ground black pepper, crushed red pepper flakes, kosher salt and 1 tbs fresh lime juice. Add the chicken and toss to coat evenly. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat until shimmering. Add the marinated chicken (discard any excess marinade from the bowl). Cook 4–5 minutes per side, or until an internal temperature of 165°F (74°C) is reached and outside is nicely browned. If thighs are particularly thick, cover and reduce heat to medium and cook a few extra minutes. Remove from skillet and let rest on a cutting board for 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

While chicken rests, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lime juice, honey, Dijon mustard, minced garlic, hot sauce, 1/2 tsp salt and 1/4 tsp pepper in a small bowl or jar. Taste and adjust: add more honey if you prefer milder heat, or more hot sauce for extra spice. The dressing should be bright, slightly tangy and balanced.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and chopped cilantro. Toss gently to combine.

Add the warm sliced chicken to the salad and drizzle about half the dressing over the top. Toss gently to coat—warming the greens slightly if you like. Taste and add more dressing as desired (reserve a little for serving).

Fold in the diced avocado carefully so it keeps shape. Transfer salad to individual plates or a serving platter.

Sprinkle toasted pumpkin seeds or chopped toasted almonds over the top for crunch. Add lime wedges to the side and serve any remaining dressing alongside. Adjust final seasoning with a pinch of salt or a grind of black pepper if needed.