1. Make the sauce. 2. In the first vegetable oil, saute chili powder and cumin until dark, about 2 minutes. Add garlic and saute briefly. 3. Add the tomato and cook down, stirring occasionally, for about 10 minutes. 4. Add the A1, chicken stock and pumpkin seeds. Let simmer about 10 minutes. 5. Add the chocolate and stir to combine. Remove from heat and let cool slightly. 6. Puree the sauce in a blender, using care to vent the top if the sauce is still hot. Reserve. 7. Season the chicken with the second vegetable oil, smoked paprika and salt. 8. In a straight sided skillet over medium high heat, sear the chicken about 5 minutes. 9. Flip the chicken, add reserved sauce and cover. Reduce heat to medium and simmer 5 - 10 minutes until chicken reaches internal temperature of 165°F. 10. For relish, combine corn, avocado, juice and zest of the lime, cilantro, olive oil and salt. 11. Serve the chicken thighs with plenty of the sauce and relish on the side. 12. If desired, serve with corn tortillas and other Mexican accompaniments. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
