Overview
Chicken Laredo is a vibrant Tex-Mex inspired dish that brings together smoky grilled chicken, creamy avocado, melted cheese, and a zesty cilantro cream sauce. Popularized in the southern United States, this dish perfectly balances spicy, tangy, and savory flavors. It’s hearty enough for a family dinner and elegant enough for entertaining guests.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Juice of 1 lime
For the Toppings:
- 1 avocado, sliced
- 1 medium tomato, diced
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- ¼ cup chopped red onion (optional)
- Fresh cilantro for garnish
For the Cilantro Cream Sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup fresh cilantro leaves, roughly chopped
- 1 small jalapeño, seeded (optional for heat)
- 1 garlic clove
- 1 tablespoon lime juice
- Salt to taste
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry and place them in a shallow dish. In a small bowl, whisk together olive oil, chili powder, paprika, cumin, garlic powder, onion powder, lime juice, salt, and pepper. Pour this marinade over the chicken and coat evenly. Let the chicken marinate for at least 20–30 minutes at room temperature or refrigerate up to 4 hours for deeper flavor.
2. Make the Cilantro Cream
In a blender or food processor, combine sour cream, mayonnaise, cilantro, jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. Chill until ready to serve.
3. Cook the Chicken
Preheat a grill pan or outdoor grill to medium-high heat. Cook each chicken breast for about 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). During the last minute of cooking, sprinkle shredded cheese over each piece and cover briefly to allow it to melt.
4. Assemble and Serve
Place the cooked chicken on serving plates. Top with sliced avocado, diced tomato, and red onion. Drizzle generously with cilantro cream sauce and garnish with fresh cilantro leaves.
Serving Suggestions
Serve Chicken Laredo with Mexican-style rice, roasted corn, or a side of black beans. For a low-carb version, pair it with cauliflower rice or a crisp green salad.
Chef’s Tip
You can prepare extra cilantro cream and use it as a dip for chips or drizzle over tacos. The flavors intensify after chilling for a few hours, making it even more delicious the next day.