Spicy Chicken Thighs with Avocado Salsa

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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The salsa:
1 1/2 cups diced cucumber (1/4 inch pieces)
3/4 cup diced red bell pepper (1/4 inch pieces)
1 avocado, peeled and cut into 1/2-inch pieces
3 tsp fresh lime juice
2 tsp honey
2 tbsp minced cilantro

The chicken: 8 boneless, skinless chicken thighs
2 tsp ancho chile pepper
2 tsp ground cumin
1 1/2 tsp grated lime zest
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper


Yield: Serves 4

The salsa:
In a medium bowl, stir together cucumber, red bell pepper, avocado, lime juice, honey and cilantro. Set aside.

The chicken:
Preheat broiler and set the oven rack in the upper third of the oven. Line a baking sheet with foil and place a wire rack on top of the foil. Lightly coat the rack with cooking spray.

In a small bowl, stir together ancho chile pepper, cumin, lime zest, salt and pepper. Add chicken thighs and toss to coat. Space the chicken thighs evenly on the wire rack. Place the chicken under the broiler and cook until the chicken is just cooked through, 4 to 5 minutes per side.

Serve the chicken with the salsa.

From cookincanuck.com