Chipotle Chicken with Avocado Cream

Serves: 4 to 6

Your rating: None (6 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A quick and easy meal, this stew combines spicy chipotle chiles and cooling yogurt and avocado.

Ingredients

Preparation

Heat oil in a heavy pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches if necessary, until browned, about 7 minutes; transfer to a plate.

Reduce heat to medium and add onion; cook until soft, about 7 minutes. Stir in garlic, cumin, chili powder and chiles. Cook until fragrant, about 1 minute.

Return chicken to the pot and add tomatoes, 2 tablespoons lime juice and sugar. Add enough stock or water to cover chicken. Bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes.

Meanwhile, prepare avocado cream by combining avocado, yogurt or sour cream, remaining 1 tablespoon lime juice, salt and pepper in a food processor. Pulse until smooth (or mash by hand).

Serve chipotle chicken with chopped cilantro, avocado cream and brown rice.

Each serving: 470 cal, 23g fat (5g sat), 120mg chol, 930mg sodium, 28g carb, 6g fiber, 38g protein

More about: avocados, chicken, chipotle

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Delicious

This is a great recipe. I made it for my partner and myself first, and we enjoyed it so much that I decided to make it for my father's birthday dinner. It's flavorful and yummy. Definitely a big hit!

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