Chicken tinga burrito bowls

Ingredients

• Onions

  Raw

  2 medium or 220g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  12 thigh, bone removed or 1.13kg

• Salsa verde

  Campbell soup company, pace

  1 cup or 256g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Tomatoes

  Orange, raw

  2 cup, chopped or 316g

• Chipotle Peppers In Adobo Sauce

  Clemente Jacques

  2 oz or 60g

• Bay leaf

  Spices

  1g

• Canned black beans

  Low sodium, drained

  3 ¾ cup or 975g

• Red cabbage

  Red, raw

  4 cup, shredded or 280g

• Monterey cheese

  Includes Pepper Jack

  4 oz or 113g

• Limes

  Raw

  2 fruit or 134g

Directions

1. To do ahead: Peel and dice onion. Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat chicken thighs dry and season with salt and pepper; add to the pot and brown on both sides, about 8 minutes total. Transfer to a plate. Add onion to the empty pot. Cook 5 minutes, until softened, then add green salsa and dried oregano. Cook 2 minutes more. Stir in diced tomatoes and their liquid, plus the measured-out chipotle sauce (discarding the peppers). Remove from heat. Transfer sauce to a blender and puree until smooth. Season with salt and pepper to taste. Return sauce to the empty pan and stir in chicken broth and bay leaf. Bring to a boil, then reduce to a simmer and add chicken thighs. Simmer 15 minutes, until chicken is cooked through. Remove chicken thigh from the pot and shred meat into bite-sized pieces. Return to the pot and stir to coat in the sauce. At mealtime: Assemble the bowls. Divide drained black beans and the shredded cabbage among bowls. Top with chicken tinga and shredded jack cheese. Drizzle with a squeeze of lime.