California Chicken 4 bone-in skin on chicken thighs
2 tablespoons olive oil
8-16 oz. water
basil
paprika
salt
alvacado
1 plumb
1/4 habanero pepper
1 clove garlic
1 teaspoon orange preserves
hand full cilantro
1 Whole chive
1/4 teaspoon white wine vinegar
salt
In a large skillet with a lid add the skin side down chicken thighs. Add the 8-16 oz. water and then sprinkle the paprika, basil, and salt over the chicken covering one side. Turn on medium heat and cover with the lid. Once the water in the pan is almost gone add the olive oil slowly and increase the heat to high. brown both sides of the chicken and remove from heat.
For the salsa take the plumb and pit it. Take the hand full of cilantro and finely chop it, and do the same with the chive. In a slap chopper add the plumb cilantro and chive and chop until it is all finely chopped. add to a small bowl. Add in the 1 teaspoon of orange preserves, pinch of salt, and the 14 teaspoon white wine vinegar and stir. Take the habanero pepper and make sure there is no white membrane or seeds on the inside. take the slap chopper and turn it into a paste. Add into the bowl and stir. Let this sit for about 20 minute before serving.
Take the cooled chicken and add about 4 slices of alvacado to the top then top with a spoon full of the plumb salsa. Eat, Enjoy, INDULGE!
