Crispy Garlic Chicken With Creamy Guasacaca Sauce | Yewande Komolafe | NYT Cooking

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often more affordable.

avocado

🥗Healthier: silken tofu

💰Cheaper: mashed banana

Silken tofu provides creaminess with fewer calories, while mashed banana is a budget-friendly alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is generally less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based binder, while aquafaba is a cost-effective egg substitute.

Preheat oven to 425°F.

In a bowl, mix garlic, olive oil, salt, and black pepper.

Toss chicken and carrots in the garlic oil mixture.

Spread chicken and carrots in an even layer on a baking sheet, ensuring chicken is not on top of the carrots.

Bake in the oven until chicken is golden brown and carrots are caramelized.

For the guasacaca sauce, combine avocado, jalapeno, parsley, cilantro, lime juice, lime zest, rice vinegar, and a little water in a blender.

Start blending on low speed, gradually increasing, and add salt to taste.

Transfer the sauce to a bowl and check on the chicken and carrots in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens