This classic Mexican shredded chicken tostada topping/taco filling gets smoky heat from chipotle powder. A small amount of cinnamon adds just a hint of sweetness.
Serves 6
Prep: 20 minutes
Closed pot: 45 minutes
Total: 1 hour 5 minutes
1 medium yellow onion, chopped
1 can (14.5 ounces) Whole30-compliant fire-roasted tomatoes, undrained
1 cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
2 cloves garlic
1½ teaspoons chipotle powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 ½ pounds bone-in chicken thighs, skin removed (see Tip, page 169)
2 packages (12 ounces each) frozen riced cauliflower and sweet potato
1 avocado, halved, pitted, peeled, and sliced
1 lime, cut into wedges
For the sauce, in a blender, combine the onion, tomatoes, broth, garlic, chipotle powder, oregano, salt, cumin, and cinnamon. Cover and blend until smooth. Add the sauce to a 6-quart Instant Pot. Add the chicken to the sauce. Lock the lid in place.
Select Manual and cook on high pressure for 10 minutes. Use natural release.
Meanwhile, prepare the riced cauliflower and sweet potato according to the package directions.
Transfer the chicken to a plate; let cool slightly. Remove and discard the bones. Use two forks to shred the chicken. Return the chicken to the pot and stir to coat.
Serve the chicken and sauce in shallow bowls with the cauliflower–sweet potato mixture. Serve with the avocado slices and lime wedges.