Preparation

1. 1. Put cut chicken thigh pieces into the freezer
2. for 30 minutes to slightly harden.
3. 2. While thighs are in freezer, prepare salsa:
4. Insert the large chopping blade into
5. the large work bowl. With the food processor
6. running on High, drop the jalapeño pieces
7. through the small feed tube to finely chop.
8. Add the cilantro and pulse to roughly chop,
9. about 6 times. Remove the large blade and
10. insert the dicing grid and disc. Dice the
11. avocados, followed by the mango. Remove
12. the dicing grid and add the salt and lime juice
13. to the mixture. Gently stir and transfer to amedium bowl. Taste and adjust seasoning as
14. desired. Cover with plastic wrap and store in
15. the refrigerator until ready to use.
16. 3. Wipe down the large work bowl. Re-insert the
17. large chopping blade and put green onions
18. into the bowl. Pulse to roughly chop, about
19. 6 times. Once 30 minutes have elapsed and
20. the chicken pieces are slightly firm, but not
21. hard, add the chicken thighs to the bowl. Add
22. the salt and pepper. Pulse until medium fine,
23. about 16 times. Form into 6 even patties.
24. 4. To cook chicken patties, preheat oven to
25. 350°F. Heat oil in a large, nonstick pan.
26. Once oil is hot, add 3 of the chicken patties,
27. being careful not to crowd the pan. Brown
28. each side until a nice, golden crust forms,
29. then transfer to a baking sheet. Repeat with
30. remaining patties and finish cooking in the
31. oven, about 10 minutes, until the internal
32. temperature reaches 165ºF. Remove from
33. oven and let stand for 5 minutes.
34. 5. Serve, topped with mango-avocado salsa
35. and a lime wedge. May also be served on a
36. soft bun like brioche or potato.