green pepper and cook, stirring until chicken loses its
pink color. Add remaining ingredients and stir. Simmer,
covered, over medium-low heat for 30 minutes or until
chicken is tender. Adjust seasonings according to taste.
THIGH FLAUTASServes 4
You can tell if your avocado for the guacamole in this
recipe is ripe by whether it yields to gentle pressure when
you hold it between your palms. If there's some "give" to
it, it's ripe. If it feels hard, like a baseball, it's not
ripe. Wait a few days, and it will have a richer, creamer
texture and flavor. You can speed the ripening by keeping
the avocado in a paper bag, at room temperature, along with
a banana or pear or apple. These fruits give off a ripening
factor and the paper bag concentrates the ripening factor.
4 roaster boneless thigh cutlets
1 quart chicken broth
1/2 pound Monterey Jack or Cheddar cheese, coarsely grated
(about 2 cups)
1/4 cup red or green chili salsa
salt to taste
8 flour tortillas
Vegetable oil, for frying
1/3 cup sour cream, optional
Guacamole:
1 large ripe avocado
1 tablespoon fresh lemon or lime juice
1/2 cup chopped tomato
1/4 cup chopped onion
1 tablespoon red or green chili salsa
In a large saucepan over medium-high heat bring chicken