Smoky Shredded Chicken and Potatoes with Roasted Tomatoes
1 canned chipotle chiles en adobo
2 garlic cloves
4 plum ripe tomatoes
2 Tbsp olive or vegetable oil
4 medium chicken thighs skin removed
4 med boiling potatoes (red skin ones)
1 medium white onion, thinkly sliced
1 tsp dried oregano
salt, about 3/4 tsp
1/3 cup crumbled mexican queso fresco (I just used monterey jack and cheddar)
1 ripe avocado, diced
Roast the unpeeled garlic on the skillet over med high heat, turning occasionally until soft, about 15 min. Cool and peel. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened all around. Cool then peel.
Place in a blender and puree the tomatoes, chilies, garlic. Heat 1 tbsp. oil in pan..add the puree and stir for about 5 minutes til thickens.
Nestle chicken thighs into sauce, cover and set over med-low heat. Cook for about 25 min until meat is tender. Remove chicken and shred from bone.
With a food processor or hand grater, coarsely shred the potatoes. Squeeze between your hands to remove as much water as possible.
Heat remaining 1 tbsp. oil over med-high heat. Add the onion and potatoes and cook until well browned. Scrapre in teh sauce and oregano, bring to a boil, stir in the chicken and heat through about 2 min.
Scoop into serving dish and sprinkle with cheese and avocado.
Serve in soft tortilla shells.
Submitted by sooz
International Dishes
Poultry Dishes
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