Ingredients
- 1/2 cup water
- 1 teaspoon ground cumin
- 4 garlic cloves, thinly sliced
- 2 chicken breasts
- 1 tablespoon ground chipotle
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1/2 cup tomato puree
- 1 teaspoon tapioca (or more, if necessary)
- 1/4 cup apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon tamari
- 1 slice bacon, cooked
- 1 avocado
- 2 ounces cheddar cheese, shredded
Preparation
Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. (Keep an eye on the chicken - I left mine alone, and ended up with a burnt saucepan... thankfully the chicken was fine though!) Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
While chicken is cooking, begin preparing sauce. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Add the chipotle seasoning and stir. If your sauce does not thicken, add in tapioca, 1 teaspoon at a time, as necessary. Stir in vinegar, honey, and Tamari. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
Preheat broiler.
Add your chicken & sauce in a single layer to an ovenproof dish. Spread your shredded cheddar cheese on top of the chicken. Dice bacon & spread it on top of the cheddar. Place the dish under the broiler until the cheese melts (about 2 minutes).
Slice your avocado onto your plate. Spoon the chicken on top of the avocado. Add extra cheese if desired, and serve hot!
Serves: 2
Tasty dish! Just made this tonight for a nice autumn dinner. The recipe doesn't say where to add the chipotle seasoning. I added it when making the sauce, but I don't know if that's right. The avocado at the end is a nice addition to balance out the flavors. My sauce tasted slightly heavy on the soy sauce side, next time I will use less. I didn't taste the cheese too much, perhaps I'll just omit next time (or add more for that melty, ooey-gooey texture but it will pack on extra calories + dairy). Definitely adding this to my dinner rotation. Thanks for sharing! :)
ReplyDeleteSorry about that! You're right, the chipotle goes in with the sauce - I'll edit the recipe now! The soy will definitely be a preference thing - I like the addition of the salty-tanginess, but it could definitely use less if you prefer. I'm a bit fan of the avocado, because it adds a little bit of freshness to it.
DeleteGlad you liked the dish! :)