Cooking Instructions
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Step 1
Dice the
Yellow Onion (1)
,
Tomatoes (2)
and finely chop the
Garlic (4 cloves)
.
Step 2
Dice the
Jalapeño Pepper (1)
and remove the white pith and seeds.
Step 3
In a blender or food processor, the
Chipotle Peppers in Adobo Sauce (1 cup)
.
Step 4
Dice the
Avocado (1)
, chop the
Fresh Cilantro (1 handful)
, and julienne the
Radishes (1 bunch)
.
Step 5
Heat a large pot above a high flame and add
Olive Oil (1 Tbsp)
. Once hot, season the
Tyson® Chicken Breasts (3)
with
Salt (1 tsp)
and
Ground Black Pepper (1 tsp)
and sear them in the pot on both sides, until browned. Remove from the pot and set aside.
Step 6
Add the yellow onion to the pot and cook for about 4 minutes until translucent. Add
Salt (1 tsp)
,
Ground Cumin (1 tsp)
,
Ground Coriander (1 tsp)
,
Dried Oregano (1 tsp)
and
Cayenne Pepper (1/2 tsp)
.
Step 7
Then add the jalapeño pepper and garlic cloves, cooking with the spices for another minute.
Step 8
Add tomato,
Crushed Red Pepper Flakes (1 tsp)
, and blended chipotle peppers in adobo into the pot, and cook all together for about three more minutes.
Step 9
Pour in the
Low-Sodium Chicken Stock (8 cups)
and
Lime Juice (2 Tbsp)
, then re-add the seared chicken. Cover and allow to simmer for about 15 minutes, until the chicken is cooked through.
Step 10
When the chicken is done, remove each breast and shred the meat with two forks. Add it back to the pot along with the
White Hominy (2 cups)
and return to high heat.
Step 11
Serve with diced avocado, chopped cilantro, and julienned radish for garnish.
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