Chicken Tinga with Jicama Wraps

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (204.4°C/200°C). Add the about 680 g boneless, skinless chicken thighs to the hot skillet and brown them for 3-4 minutes per side, until they have a nice color. Remove the chicken from the skillet and set it aside on a plate.
2. 2In the same 30.48 cm skillet, reduce the heat to medium (176.7°C/175°C). Add the 1 chopped onion and 3 cloves minced garlic. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 1 can diced tomatoes, 2 chipotle peppers in adobo sauce (finely chopped if you prefer less heat), 1/2 cup chicken broth, 1 tsp oregano, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir everything together and bring the mixture to a gentle simmer.
4. 4Return the browned about 680 g chicken thighs to the skillet. Cover the skillet with a lid, reduce the heat to low (121.1°C/120°C), and simmer for 25-30 minutes. The chicken is done when it is very tender and can be easily pulled apart with two forks.
5. 5Carefully remove the cooked chicken thighs from the skillet and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet with the sauce and stir to coat it evenly.
6. 6Prepare the 1 jicama by peeling it and slicing it thinly into rounds, about 0.3175 cm thick. Use a small knife to cut a slit into the side of each jicama round, creating a pocket for filling.
7. 7Spoon the shredded chicken tinga mixture into the slit of each jicama round. Top each filled jicama wrap with slices of 1 avocado and a sprinkle of 1/2 cup crumbled vegan cheese.
8. 8Serve the chicken tinga with jicama wraps immediately.

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