Chicken in chipotle and avocado sauce

Good, good! I hope you are fine. This time I bring you a variety of the dish made with chicken and chipotle. I hope you like it since it is a balanced dish. I recommend something very important, remember to wash the food well because if you don't do so it changes the flavor of the food, and some vegetables have dirt residue.

We begin by putting a pot of water to boil and add the potatoes for a period of 25 to 35 minutes, until they are cooked. We do the fork test to see if they are soft and we can start with the mashed potatoes. Removing or leaving the peel on the potato is optional, I normally leave it on. We add the butter, milk and powders. We mash until we reach the desired texture (you can add whatever you want).

In another pan with oil and at medium temperature, we cook the chicken legs until they are golden brown on both sides (4 minutes for each one) to which we previously made some cuts with the knife and passed them through the flour mixed with the powders. (salt, pepper and ground garlic). Once they are ready, we place them on a paper towel so that it absorbs the extra oil, we return them to the pan and add the chipotle pepper sauce, adding 2 to 4 oz of water and let them cook together until they are tender. impregnate the chipotle flavor.

The avocado sauce is the most important thing and for this we need 3 of them, we peel them and put them in the blender with 1/6 of cilantro, 4 oz of water, salt and pepper, and blend until it has a creamy texture. If we want it to have a spicy touch we can add a serrano chili or any chili of preference.

For the salad, chop the cabbage and red onion into thin strips. We cut the cilantro into small pieces and the radishes into slices. We add 2 oz of mayonnaise, the juice of one lemon, a pinch of salt and a pinch of black pepper, mix everything and it will be ready.

I hope you like this combination and I hope you have a happy day.