Urban Rio makes the best stuffed avocados. Honestly, they have the best of many things, but the chicken tinga stuffed avocados are a recent favorite. The smoky chipotle avocado mixed with the spice from the chicken tinga are an excellent combination.
I am a huge fan of easy, delicious recipes, so I wanted to try to recreate this signature dish at home using my crock pot. Saturday night, I made these for a couple of friends. Well, it did not dissapoint. This will be a new favorite in our house hold and it is really easy to make!
My version of Urban Rio’s chicken tinga stuffed avocados:
1/2 tsp chipotle chili powder
3 Tbl olive oil
1 Tbl lime juice
Queso blanco (store bought or homemade)
Pico de Gallo
For Chicken Tinga (I tweaked this recipe from Slow Cooker Gourmet)
1-1.25 lb chicken breasts
2 Roma tomatoes chopped
1/2 C. tomatillo sauce (green salsa)
1 Tbl. adobo sauce (from chipotle peppers can)
1/4 C. chopped onions
1 bay leaf
Salt, pepper, and minced garlic
Chicken Tinga: Season chicken with salt, pepper, and garlic to taste. Place chicken, tomatoes, salsa, adobo sauce, onion, and bay leaf in slow cooker. Stir to combine. Cook on low for 6-8 hours or high for 3-4. Pull apart chicken and tomatoes (should easily shred just by mixing).
Avocados: Mix olive oil, lime juice, and chipotle powder together in small bowl. Cut avocado in half and remove seed. Brush lightly with chipotle mix. Place on grill (cut side down) for 2-3 minutes.
Carefully remove avocado from shell and place 2 halves on each plate. Top with chicken tinga, salsa, queso blanco, pico de gallo, and cilantro. Serve with black beans and rice (and sangria if you’re feeling extra festive).
Let me know if you try it! Leave a comment below. I love to hear from you.