This recipe comes largely from a memoir (An Embarassment of Mangoes) recommended to me by a friend who was working in the village of Grand Fond in Dominica. I made some modifications each time I made it, but I still credit the book entirely. I haven’t tried quantifying ingredients, so hopefully the amounts will be accurate enough, though I’d encourage making it your own way.
- Extra virgin olive oil (I always use Trasimeno Mills)
- Garlic (2 cloves, crushed but not chopped)
- Skinless, boneless chicken breast (2 breasts, halved)
- Sea salt
- Crushed red pepper
- Unbleached flour
- Cilantro (scant 1/4 cup, chopped)
- White onion (half of a large one, diced)
- Salsa (I like Green Mountain, but any will do)
- Avocado (1, thinly sliced)
- Extra sharp cheddar (1 cup or so, shredded)
- Lime (1)
1Heat oil (enough to cover edges and about a half inch or so off of the bottom) on medium heat in a skillet until hot. When hot, add garlic.
2Halve the breasts and pound with a meat hammer. Salt and pepper (pref.crushed hot pepper, but black is fine) each side and cover with flour.
3Remove and discard garlic. Add chicken breast halves to oil.
4While the first side cooks, shred cheddar, thinly slice avocado, and chop onion and cilantro.
5Flip chickens, and add in this order: chopped onion, salsa, chopped cilantro, avocado slices, and grated cheese.
7When the other side has cooked, remove from skillet, spritz with fresh lime, and serve hot with rice.
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