- Chicken and Avocado With Chile Chipotle
3 to 4 1 cup chicken leg-and-thigh quarter or 1 large breast half
2 small red potatoes (6 ounces total), halved
2 medium carrots (6 ounces total), peeled and cut into 1 1/2-inch lengths
1/4 cup cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
2 to 4 canned chiles chipotles, seeded and thinly sliced
1/4 small onion, finely diced
4 large romaine lettuce leaves, sliced in 3/8-inch strips, plus
several whole leaves for garnish
1 ripe avocado, peeled, pitted and diced
1/4 cup vegetable oil
1 slice onion, broken into rings, for garnish
Bring 2 cups water to a boil in a medium-size saucepan, add the
chiken and salt, skim off the foam that rises as the water returns
to a boil, partially cover and simmer over medium heat -- 23 minutes
for the dark meat, 13 minutes for the breast. Cool the chicken in
the broth.
Boil the potatoes and carrots in salted water to cover until they
12 to 15 minutes. Rinse for a moment under cold
water, strip off the potato skins, then cut the poatoes and carrots
into 3/8-inch dice. Place in a large bowl.
Skin and bone the chicken, then tear the meat into large shreds
and add to the potatoes.
Skim off all the fat on top of the broth, then measure 3 tablespoons
of broth into a small bowl. Stir in the vinegar, oregano and salt.
Pour the dressing over the chicken mixture and add the sliced chiles
chipotles and chopped onion. Stir, cover and let stand for 45
minutes, refrigerated or at room temperature.
Shortly before serving, mix the sliced lettuce and diced avocado
into the chicken mixture. Drizzle with oil and toss lightly.
Taste for salt.
Line a serving platter with the remaining romaine leaves and pile
on the chicken mixture. Decorate with the onion rings and serve.
