Chipotle Chicken Thighs With Chunky Guacamole
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt2 tbsps
Extra-Virgin Olive Oil1 large
Carrot (peeled and chopped)2 cloves
Garlic (chopped)2 tbsps
Thyme Leaves (chopped fresh)1 cup
Chicken Stock1
Tortilla2
LimesDirections:
1
Season chicken with paprika and salt and pepper, to taste
2
Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid
3
Add the chicken and brown on all sides
4
Remove the chicken to a plate and spoon off the excess fat
5
Add the chorizo and brown a couple of minutes, then remove it to a plate
6
Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot
7
Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally
8
Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through
9
Cool completely and store in the refrigerator for a make-ahead meal
10
To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid
11
Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes
12
Heat the tortillas or bread and set aside
13
Halve and gently dice the avocados into large chunks
14
Add them to a small bowl and douse with the lime juice
15
Season with salt, to taste, and lightly mash
16
Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions
17
Serve with tortillas or bread, for mopping