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Recipe Card
ingredients
- 1 can (15 oz) fire-roasted tomatoes
- 1 chipotle pepper in adobo, plus more to taste
- 2 teaspoon chili seasoning
- 1 teaspoon kosher salt
- 1 cup chicken or vegetable stock
- 1 1/2 pound chicken breast
- 1 bag Alexia House Cut Fries
- 1/4 white onion, diced
- 1 avocado, Diced
- 1 bunch cilantro, chopped
- Cotija cheese, for servings
- 1 lime
Method
Step 1
In a blender or food processor, combine: can of fire-roasted tomatoes, chipotle pepper in adobo (or 2-3 if you want this to have more heat), chili seasoning, salt, and chicken stock. Blend until smooth. Adjust seasoning to taste.
Step 2
To an instant pot, add half of the sauce. Then add in chicken breasts and pour the rest of the sauce over top. Pressure cook on high for 10 minutes and then natural release. [Note: To make without an instant pot: Add the sauce and chicken thighs to a large pot and simmer for about 25 minutes or until chicken is cooked through.]
Step 3
Add Alexia House Cut Fries to a 400F degree air fryer basket. Air fry for 10 minutes, shaking half way through. Check for doneness and to be sure not to burn the fries.
Step 4
Once chicken has cooked, allow to cool for a few minutes and then shred with two forks.
Step 5
When fries are cooked, top with the shredded chicken, diced onion, avocado, cotija cheese and a squeeze of fresh lime juice. Serve immediately.