PAM® Olive Oil Cooking Spray Pump
1-1/4 pounds boneless skinless chicken thighs
1/2 teaspoon salt
1/2 cup chopped yellow onion
2 teaspoons chopped garlic
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 can (8 oz each) Hunt's® Tomato Sauce
1/3 cup chopped chipotle peppers with adobo sauce
1 tablespoon cider vinegar
1/2 cup crumbled queso fresco cheese
1/2 cup chopped avocado
Hot cooked rice or warm tortillas, optional
|% Daily Value|
|Total Fat||17 g||27%|
|Saturated Fat||6 g||28%|
|Dietary Fiber||4 g||17%|
|Vitamin C||18 mg||30%|
|Vitamin A||907 iu||18%|
Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt and cook 3 to 5 minutes or until browned on both sides. Remove chicken to a plate and set aside.
Add onion to skillet; cook until tender. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add drained tomatoes, tomato sauce, peppers and vinegar; stir to combine. Add chicken back to skillet. Reduce heat to low; cover and simmer 30 minutes, until chicken is tender.
Remove chicken from skillet; shred with two forks. Return chicken to sauce mixture; stir to combine. Sprinkle each serving with cheese and avocado. Serve with rice or in tortillas, if desired.
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