Chicken Enchilada Bowls

Instructions

1. 1

   Finely chop the onion. Use boneless, skinless chicken thighs and pat them dry with kitchen paper.

2. 2

   Heat the coconut oil in a 30 cm deep skillet over medium heat. Brown the chicken in two batches for 4–5 minutes per batch, turning halfway through. Transfer the first batch to a plate while browning the second; the chicken will finish cooking in the sauce.

3. 3

   Return all the chicken and its collected juices to the skillet. Add the ready-made enchilada sauce, water, onion and diced canned green chiles with their liquid. Bring to a gentle simmer, cover and reduce the heat to low. Cook for 20–25 minutes, until the thickest part of each thigh reaches 74°C/165°F on an instant-read thermometer.

4. 4

   While the chicken simmers, dice the avocado flesh and tomatoes. Grate the cheddar and drain and chop the measured pickled jalapeños. Set these toppings aside with the sour cream.

5. 5

   Transfer the cooked chicken to a plate and shred it with two forks, about 3 minutes. Return it to the skillet and simmer uncovered over medium-low heat for 8–10 minutes, stirring occasionally, until the sauce thickens enough to coat the chicken.

6. 6

   Divide the saucy chicken equally among four bowls. Top each with one-quarter of the avocado, cheddar, pickled jalapeños, sour cream and tomato, then serve immediately.