Name: Boogaloo Fusion Skillet: Spicy Latin Soul Chicken with Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1.2 lbs); 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp ground coriander; 1/2 tsp garlic powder; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 medium red bell pepper, sliced; 1 small red onion, sliced; 1 jalapeño, seeded and sliced (optional); 1/2 cup cherry tomatoes, halved; 1 lime, zested and juiced (divided); 1 ripe avocado, diced; 1/4 cup chopped fresh cilantro; 2 tbsp crumbled cotija cheese (optional); Mixed baby greens or shredded romaine for serving

Boogaloo Fusion Skillet: Spicy Latin Soul Chicken with Avocado Salsa

CrushedLemon1034

This Boogaloo Fusion Skillet channels the freewheeling spirit of 1960s California, blending Latin fire with soulful, colorful energy. Spiced, seared chicken meets a rainbow of sautéed vegetables and fresh avocado salsa, all layered over crisp greens for a vibrant, low-carb feast. The seasoning pays homage to the era’s embrace of bold, natural flavors while the acid from lime zest and juice keeps things bright and balanced. Perfect for sharing, it’s a skillet supper that invites everyone to the table—no processed fare, just flavor, rhythm, and soul.

Ingredients

Instructions

In a large bowl, toss chicken thighs with smoked paprika, cumin, chili powder, coriander, garlic powder, 1/2 tsp salt, and black pepper. Rub olive oil over the chicken and let sit for at least 10 minutes (salt early for deeper flavor).
Heat a large cast iron or heavy skillet over medium-high heat. Add chicken thighs and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken to a plate and let rest for 2 minutes.
Add sliced bell pepper, red onion, and jalapeño (if using) to the skillet. Sauté for 3-4 minutes until softened and slightly charred, scraping up any browned bits from the pan.
Stir in cherry tomatoes and half the lime zest; cook for 1 minute just to warm through. Taste and adjust seasoning with salt and a squeeze of lime juice (use acid to cut the richness).
For the salsa: In a small bowl, combine diced avocado, remaining lime zest, half the cilantro, and a pinch of salt. Gently toss.
Slice or chop rested chicken; return to skillet and toss with sautéed veggies. Remove from heat.
To serve, arrange a bed of greens on each plate. Top with chicken-veggie mixture, avocado salsa, a sprinkle of cotija cheese (if using), and remaining cilantro. Drizzle with extra lime juice to taste.