Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Verify grinding attachments are in the freezer before prepping and gathering ingredients.
Double rinse fresh cilantro bunches in cold water. Shake off all water and trim off the bottom half of the stems. Dry the cilantro.
Confirm weight of cilantro leaves and stems. Roughly chop.
Remove grinding attachments from the freezer.
Assemble machine with the ΒΌ" coarse die.
Using the plunger, carefully process chicken thighs, chopped cilantro and Garlic through the grinder.
Using gloved hands, gently mix together until ingredients are evenly distributed throughout the mixture.
Heat canola oil in a heavy bottom pot or rondeau over medium high heat for 2 minutes. Carefully swirl hot oil to evenly coat the bottom of the pan.
Add ground chicken mixture.
Cook, while stirring occasionally, for 4 minutes. Skim any excess fat that renders during cooking, leaving the natural juices to help retain flavor and moisture.
Add remaining ingredients.
Mix together until thoroughly combined and ingredients are evenly distributed throughout the mixture. Taste and adjust seasoning as needed.
Remove from the heat. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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