lime chicken with quick avocado salsa


For the salsa
2 medium tomatoes, cored, halved and chopped
1/2 white onion, finely chopped
1 cup coarsely chopped fresh cilantro leaves
2 tablespoons white vinegar
Salt and freshly ground pepper
3 medium Haas avocados, halved, pitted, peeled and coarsely chopped

For the chicken
4 tablespoons (1/2 stick) unsalted butter
8 boneless, skinless chicken thighs, trimmed of excess fat, rinsed and patted dry
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 large yellow onion, thinly sliced
1 garlic clove, finely minced
1/3 cup lime juice (from about 3 limes) plus lime wedges for serving




To make the salsa, stir the tomatoes, onions, cilantro, vinegar, salt and pepper together in a large bowl. Add the avocados, toss gently to combine and set aside.

To make the chicken, melt the butter in a large skillet over medium-high heat. Add the chicken and cook it until browned on all sides, about 8 minutes. Sprinkle the salt, pepper and paprika over the chicken. Add the onions and garlic and continue to cook, stirring occasionally until the onion is soft, about 5 minutes.

Add the lime juice to the skillet and bring it to a simmer. Cover the skillet and simmer until the chicken is cooked through, 15 to 20 minutes. Serve with the avocado salsa and a lime wedge.