Ingredients Jump to Instructions ↓

  1. Chicken and Avocado With Chile Chipotle

  2. 3 to 4 1 cup chicken leg-and-thigh quarter or 1 large breast half

  3. 2 small red potatoes (6 ounces total), halved

  4. 2 medium carrots (6 ounces total), peeled and cut into 1 1/2-inch lengths

  5. 1/4 cup cider vinegar

  6. 1 teaspoon dried oregano

  7. 1/2 teaspoon salt

  8. 2 to 4 canned chiles chipotles, seeded and thinly sliced

  9. 1/4 small onion, finely diced

  10. 4 large romaine lettuce leaves, sliced in 3/8-inch strips, plus

  11. several whole leaves for garnish

  12. 1 ripe avocado, peeled, pitted and diced

  13. 1/4 cup vegetable oil

  14. 1 slice onion, broken into rings, for garnish

  15. Bring 2 cups water to a boil in a medium-size saucepan, add the

  16. chiken and salt, skim off the foam that rises as the water returns

  17. to a boil, partially cover and simmer over medium heat -- 23 minutes

  18. for the dark meat, 13 minutes for the breast. Cool the chicken in

  19. the broth.

  20. Boil the potatoes and carrots in salted water to cover until they

  21. 12 to 15 minutes. Rinse for a moment under cold

  22. water, strip off the potato skins, then cut the poatoes and carrots

  23. into 3/8-inch dice. Place in a large bowl.

  24. Skin and bone the chicken, then tear the meat into large shreds

  25. and add to the potatoes.

  26. Skim off all the fat on top of the broth, then measure 3 tablespoons

  27. of broth into a small bowl. Stir in the vinegar, oregano and salt.

  28. Pour the dressing over the chicken mixture and add the sliced chiles

  29. chipotles and chopped onion. Stir, cover and let stand for 45

  30. minutes, refrigerated or at room temperature.

  31. Shortly before serving, mix the sliced lettuce and diced avocado

  32. into the chicken mixture. Drizzle with oil and toss lightly.

  33. Taste for salt.

  34. Line a serving platter with the remaining romaine leaves and pile

  35. on the chicken mixture. Decorate with the onion rings and serve.


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