Frango Com Pimentagf Recipe

Pound and season

Pat chicken breasts dry. If breasts are very thick, butterfly or lightly pound to an even 3/4-inch thickness so they cook evenly.

In a small bowl combine 2 tbs olive oil, smoked paprika, ground cumin, cracked black pepper, kosher salt, red pepper flakes, minced garlic and 1 tbs lime juice. Stir to form a paste.

Brush or rub the spice mixture all over the chicken, coating both sides. Let sit at room temperature for 10 minutes (or refrigerate up to 1 hour) to allow flavors to penetrate.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil if needed. Place chicken in the skillet and sear 4–5 minutes without moving, until a golden crust forms.

Flip and cook 3–5 more minutes until the internal temperature reaches 165°F (74°C) and juices run clear. Cooking time will vary with thickness.

Transfer chicken to a cutting board and rest 5 minutes. Slice into 1/4-inch strips or bite-sized pieces.

While chicken rests, assemble the salad. In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and chopped cilantro.

Gently fold in diced avocado just before dressing to prevent excessive browning.

Prepare the dressing: in a small jar or bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lime juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp freshly ground black pepper until emulsified.

Stir in thinly sliced jalapeño to add fresh heat. Taste and adjust seasoning or honey/lime balance as desired.

Drizzle about half the dressing over the assembled salad and toss gently to coat. Add the sliced spicy chicken on top, then drizzle remaining dressing over the chicken.

Sprinkle toasted pumpkin seeds (or chopped toasted almonds) over the salad for crunch and serve immediately.