Looking for an elegant, but simple and delicious any night treat? This Avocado Chicken recipe is sure to please. This fresh-tasting dish consists of several layers, starting with a warm and comforting risotto base then layers of tender juicy chicken, fresh tomato and basil, and smooth avocado sauce. It looks complex, but it is really quite easy to prepare.
A word about rings
One of the handiest kitchen tools to make plating look elegant are forming rings. These easy to use tools help your food take shape and give you lots of control. I like to use these forming rings with circle shaped plates, but that is just a personal preference. After you have placed all of the cooked ingredients inside the form, removing the forming ring can be done easily by carefully lifting the ring off. If your food begins to stick to the ring, simply use a knife to gently separate the food from the ring by sliding it around the ring.
Prepare the avocado sauce by blending or processing the shelled and peeled avocado with the sour cream and lime juice. Set aside.
Prepare the risotto and keep warm, ensure that it does not dry out while preparig the chicken. Keep it covered and on very low heat, also don't delay in making the chicken otherwise the risotto will become very sticky in texture.
Rub 1 tablespoon of oil onto chicken and season with salt and pepper. Add remaining avocado oil to pan place on medium heat.
Once the oil has warmed add the garlic and cook for about 30 seconds.
Add the chicken to the pan and cook over medium heat for about 10 minutes or until the edges are opaque.
Flip the chicken and cover the pan, reduce heat to medium low and cook for an additional 10 minutes.
Once the internal tempurature of the chicken reached 165 degrees, remove from heat.
Allow the chicken to rest (out of the pan) for at least 5 minutes under a foil tent. Do not cut into the chicken while it is resting. This resting process will prevent all of the juices from running out of the chicken once you cut it. After the chicken has rested, cut it into small chunks about 3/4" - 1" in size.
Plate the risotto using a plating/forming ring. Place the ring in the center of the plate, then place risotto into form about 3/4" tall. Place a layer of chicken into the forming ring, then place some of the tomato and basil leaves into the ring. Carefully remove the forming ring.
Place the avocado sauce into a zip tight bag, then cut one of the lower corners (carefully, just remove a small triangle). Then pipe the avocado sauce across the chicken and tomato.