Chicken Breasts in Chipotle Brine with Avocado & Corn Salsa
This is fabulous with either chicken or pork. The salsa rocks too. The recipe is from Kathy Casey in the Seattle Times.
~3 lbs chicken breasts or thick sliced pork chops
BRINE
1 quart water
4 tsp kosher salt
4 tsp brown sugar
1 tsp chipotle chili powder
1 tsp ground coriander
1 tbsp garlic, chopped
SALSA
1 ripe avocado
1 c. ripe tomatoes, finely diced
2 tbsp white onion, finely minced
2 tbsp cilantro, chopped
1 small ear sweet corn, husked and cut from the cob
2 tbsp fresh lime juice
1 tbsp olive oil
1 to 2 tsp finely minced fresh jalapeno
1/2 tsp salt
BRINE: Combine the water, salt, brown sugar, chili powder, coriander and garlic in a large saucepan. Bring to a simmer. Remove from the heat and chill.
Place chicken breasts in thoroughly cooled brine (add ice, if needed) and refrigerate over night or up to 12 hours.
SALSA: Mix avocado, tomatoes, onion, cilatnro, corn, lime, olive oil, jalapano and salt together gently but thoroughly. Refrigerate until needed.
CHICKEN/PORK: Place chicken or pork on a broiling dish and set underneath the broiler for 10 minutes. Check. Turn over and broil another 5-15 minutes, until it reaches 165F for chicken, 145F for pork.
~3 lbs chicken breasts or thick sliced pork chops
BRINE
1 quart water
4 tsp kosher salt
4 tsp brown sugar
1 tsp chipotle chili powder
1 tsp ground coriander
1 tbsp garlic, chopped
SALSA
1 ripe avocado
1 c. ripe tomatoes, finely diced
2 tbsp white onion, finely minced
2 tbsp cilantro, chopped
1 small ear sweet corn, husked and cut from the cob
2 tbsp fresh lime juice
1 tbsp olive oil
1 to 2 tsp finely minced fresh jalapeno
1/2 tsp salt
BRINE: Combine the water, salt, brown sugar, chili powder, coriander and garlic in a large saucepan. Bring to a simmer. Remove from the heat and chill.
Place chicken breasts in thoroughly cooled brine (add ice, if needed) and refrigerate over night or up to 12 hours.
SALSA: Mix avocado, tomatoes, onion, cilatnro, corn, lime, olive oil, jalapano and salt together gently but thoroughly. Refrigerate until needed.
CHICKEN/PORK: Place chicken or pork on a broiling dish and set underneath the broiler for 10 minutes. Check. Turn over and broil another 5-15 minutes, until it reaches 165F for chicken, 145F for pork.
