Spicy Chicken Thighs and Seared Avocados in Pilsner Butter Sauce

• Meat

  • 4 Chicken thighs

• Produce

  • 2 Avocados, ripe
  • 4 cloves Garlic
  • 3 cups Kale
  • 1 tbsp Thyme, fresh leaves
  • 1 Thyme, fresh

• Pasta & Grains

  • 1/2 lb Angel hair pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Chili powder
  • 1 tsp Granulated sugar
  • 1 tsp Paprika, smoked
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Canola or vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1 1/2 cup Pilsner beer

Found on cookingandbeer.com

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 4 chicken thighs
• 2 tablespoons canola or vegetable oil
• 1/2 cup unsalted butter
• 4 cloves of garlic, finely minced
• 1 tablespoons fresh thyme leaves
• 1 1/2 cup Pilsner beer
• 3 cups chopped kale
• 1/2 pound angel hair pasta
• 2 ripe avocados, sliced in half, pitted, peeled (leave the halves intact)
• 1 teaspoon granulated sugar
• 1/4 cup grated parmesan cheese
• fresh thyme (garnish)

Directions

• In a small bowl, combine the chili powder, smoked paprika, salt and black pepper. Season the chicken with the spice mixture on both sides. Set aside. Preheat the oven to 425 degrees F.
• In a large nonstick, oven-safe skillet, add the oil. Heat over medium-high heat, and then add the chicken, skin-side down. Cook for about 3 minutes on each side or until very brown. Remove from heat and transfer the chicken immediately to the oven. Bake for 40-45 minutes or until cooked through. Remove from heat and let rest for about 4 minutes.
• While the chicken is baking, prepare your sauce. Melt the butter in a large skillet over medium-low heat. Add the garlic and thyme and stir until fragrant, about 1 minute. Add the pilsner and bring to a simmer over medium-high heat, then reduce the heat back to medium-low and cook for about 15 minutes. Add the chopped kale and cover. Cook for about 3-4 minutes or until the kale is tender and wilted. Set the heat to low to keep warm.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes. Drain and then stir the pasta into the sauce. Season to taste with salt and black pepper. Remove from heat and cover.
• Heat a large nonstick skillet over medium-high heat. Spray with a nonstick spray. Sprinkle the pit side of the avocadoes with the sugar and place them inner-side down. Sear the avocados until brown and caramelized. Remove the avocados from the pan.
• Place the chicken thighs and avocado halves on top of the pasta in pilsner butter sauce. Garnish with fresh thyme and grated parmesan cheese.