Frango Com Pimenta Recipe

Prepare and marinate chicken

Pat the chicken breasts dry and, if thick, butterfly or pound to even thickness (~1/2 inch). In a bowl combine 2 tbsp olive oil, 1 tbsp lime juice, smoked paprika, 1 tsp ground cumin, minced garlic, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp crushed red pepper flakes. Add chicken, coat thoroughly, cover and refrigerate for 15–30 minutes (up to 2 hours).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a light drizzle of oil if using a skillet. Cook chicken 4–6 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5–7 minutes, then slice thinly against the grain.

Make the dressing

In a small bowl whisk together 1/2 cup Greek yogurt, 2 tbsp extra-virgin olive oil, 1 tbsp lime juice, 1 tsp honey, 1 tsp Sriracha and (if using) 1 tsp finely chopped chipotle in adobo. Add 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust heat or acidity (more Sriracha or lime) to preference. If you prefer a thinner dressing, whisk in 1–2 tsp water.

Prepare vegetables

In a large mixing bowl combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup very thinly sliced red onion, 1 diced avocado, 1/4 cup chopped cilantro and 2 tbsp mint leaves if using. Toss gently to combine, being careful not to mash the avocado.

Dress the salad

Pour about two-thirds of the spicy dressing over the salad and toss lightly to coat. Reserve the remaining dressing to drizzle on top after plating.

Assemble the salad

Arrange the dressed salad on a serving platter or divide among 4 plates. Fan the sliced rested chicken over the greens.

Finish and serve

Drizzle the reserved dressing over the chicken, sprinkle 1/4 cup toasted pepitas or chopped toasted almonds and 1/4 cup crumbled queso fresco or feta over the top. Serve with extra lime wedges on the side for squeezing.