Frango Com Pimenta Recipe

Prepare and marinate chicken

Pat the chicken breasts dry and, if thick, slice horizontally to make two thinner cutlets or pound gently to an even 1/2-inch thickness. In a bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken and coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook the chicken

Heat 1 tbs olive oil and 1 tsp butter (optional) in a large skillet over medium-high heat. When hot, add the chicken and sear 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice thinly against the grain.

Make the dressing

In a blender or using an immersion blender, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 seeded chopped Serrano or jalapeño, 1/4 cup roasted red pepper, 1 tbs fresh lime juice, 1/2 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and emulsified. Taste and adjust heat or seasoning as desired. If the dressing is too thick, add 1–2 tbs water to reach desired consistency.

Assemble salad

In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion and 1/4 cup chopped fresh cilantro. Toss gently to combine.

Dress and add chicken

Add half of the spicy pepper dressing to the salad and toss lightly so leaves are coated. Arrange the sliced, warm chicken on top of the dressed greens. Scatter the diced avocado and toasted pumpkin seeds over the salad.

Finish and serve

Drizzle additional dressing to taste or serve extra on the side. Season with additional salt and pepper if needed and serve with lime wedges for squeezing over the salad.

To reduce heat, remove the seeds and membranes from the Serrano/jalapeño; to increase smokiness, use smoked sea salt or a pinch more smoked paprika. Leftover cooked chicken keeps for 3–4 days refrigerated; dressing keeps separately up to 4 days.