Ingredients
½tspkosher salt
½tspground cumin
black pepper,to taste
1tbspchipotle paste
1cupsalsa,prepared mild
1lbchicken thighs,boneless skinless
2ears corn,husks removed
¾cupquinoa,uncooked, rinsed and drained
1cupwater,plus 2 tbsp
¼tspkosher salt
1lime,juiced
½tbspolive oil
2tbspcilantro,chopped
1cupcherry tomatoes,halved
4ozsmall haas avocado,sliced
4lime wedges
2tbspcilantro,chopped
Preparation
In a medium bowl, combine the salt, cumin black pepper, chipotle, and salsa.
Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure for 20 minutes. Quick or natural release, add the corn and cook on high pressure for 2 minutes.
Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil.
Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2 tablespoons of cilantro.
When chicken is cooked, remove corn and set aside on a dish.
Remove the chicken and place in a bowl, shred and add ½ cup of the sauce. Using a knife, cut the corn off the husk.
Place ⅔ cup quinoa in each bowl, with ½ cup shredded chicken topped with more sauce, ⅓ cup corn, ¼ cup tomatoes and 1 ounce avocado.
Top with remaining cilantro and serve with lime wedges.
