Chipotle Chicken with Chunky Pistachio Sauce Recipe
Introduction
This Chipotle Chicken with Chunky Pistachio Sauce is a flavorful dish that combines smoky, spicy chicken with a fresh, nutty topping. Perfect for a weeknight dinner or a casual gathering, it’s easy to prepare and downright delicious.
Ingredients
- 1 lb. boneless skinless chicken thighs
- 2 1/2 – 3 tablespoons taco seasoning (such as Siete Mild Taco Seasoning)
- 1/8 teaspoon chipotle powder (or 1/4 teaspoon smoked paprika for a milder flavor)
- 2 tablespoons olive oil, divided
- 1 large firm avocado, diced
- 1/2 cup roasted, salted pistachios
- 1/2 cup packed cilantro
- 0.5 oz chives (a small bundle or full package)
- Juice and zest of one lemon
- 1/2 teaspoon kosher salt (plus more to taste)
Instructions
- Step 1: Trim any excess fat from the chicken thighs if desired. Toss the chicken with the taco seasoning, chipotle powder, and 1 tablespoon of olive oil until evenly coated.
- Step 2: Heat the remaining 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Cook the chicken, flipping once, until browned and cooked through with an internal temperature of 165°F (74°C).
- Step 3: While the chicken cooks, pulse the pistachios, cilantro, and chives together in a mini chopper or food processor until finely chopped but still chunky.
- Step 4: In a bowl, combine the chopped pistachio mixture with the diced avocado, lemon juice, lemon zest, olive oil, and kosher salt. Stir gently to form a thick, chunky sauce.
- Step 5: Slice the cooked chicken into bite-sized pieces. Season with additional salt if needed, then top with generous spoonfuls of the pistachio sauce. Serve with rice and a fresh salad if desired.
Tips & Variations
- Use smoked paprika instead of chipotle powder for a milder taste if you prefer less heat.
- Try grilling the chicken outdoors for extra smoky flavor.
- Add a squeeze of fresh lime juice to the pistachio sauce for a zesty twist.
- For a nut-free version, substitute pistachios with toasted pumpkin seeds.
Storage
Store leftover chicken and pistachio sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave. The sauce is best served fresh but can be kept chilled and stirred before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may cook faster and can be drier. Watch cooking time carefully to avoid overcooking.
What if I don’t have a mini chopper or food processor?
You can finely chop the pistachios, cilantro, and chives by hand using a sharp knife, though it will take more time and may not be as finely chopped.
PrintChipotle Chicken with Chunky Pistachio Sauce Recipe
This Chipotle Chicken with Chunky Pistachio Sauce is a flavorful and vibrant dish featuring tender boneless chicken thighs seasoned with smoky chipotle and taco spices, paired with a fresh, chunky pistachio, avocado, and herb sauce. Perfect for a satisfying meal served over rice or salad, it combines smoky, spicy, and nutty flavors in a simple skillet-cooked recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
For the Chicken
- 1 lb. boneless skinless chicken thighs
- 2 1/2 – 3 tablespoons taco seasoning (Siete Mild Taco Seasoning recommended)
- 1/8 teaspoon chipotle powder (or substitute 1/4 teaspoon smoked paprika for less heat)
- 1 tablespoon olive oil
For the Chunky Pistachio Sauce
- 1 large firm avocado, diced
- 1/2 cup roasted, salted pistachios
- 1/2 cup packed cilantro leaves
- A small bundle of chives (about 0.5 oz, a full package)
- Juice and zest of one lemon
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt (plus more to taste)
Instructions
- Prep the Chicken: Trim any excess fat from the chicken thighs if desired. In a bowl, toss the chicken with the taco seasoning, chipotle powder, and 1 tablespoon olive oil until evenly coated.
- Cook Chicken: Heat olive oil in a skillet or grill pan over medium-high heat. Saute or grill the chicken thighs, flipping once, until they develop a nice brown crust on both sides and reach an internal temperature of 165°F (74°C).
- Make the Sauce: While the chicken cooks, use a mini chopper or food processor to pulse the pistachios, cilantro, and chives until they are finely chopped but still chunky.
- Finish Sauce: Transfer the chopped mixture to a bowl and add the diced avocado, lemon juice and zest, olive oil, and kosher salt. Stir gently to combine into a thick, chunky, flavorful sauce.
- Serve: Slice the cooked chicken into bite-sized pieces for easier eating. Adjust seasoning with salt if needed. Spoon the chunky pistachio sauce over the chicken. Serve alongside rice and a fresh salad to enjoy the full range of flavors.
Notes
- Chipotle powder is spicy; substitute smoked paprika for less heat.
- You can trim chicken thigh fat to preference, but some fat adds flavor and moisture.
- A skillet or grill pan works well for cooking the chicken to get a nice sear.
- Use a mini chopper or food processor to achieve the right texture for the pistachio sauce.
- Serve with rice and salad for a balanced meal.
Keywords: chipotle chicken, pistachio sauce, avocado sauce, taco seasoning, quick dinner, gluten free, Mexican flavors, skillet chicken
