Chipotle Chicken with Avocado Cream recipe | PCC Community Markets

Ingredients

• 1 tablespoon high-heat oil
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 canned chipotle chiles in adobo sauce, minced
• 2 (14-ounce) cans diced tomatoes
• 3 tablespoons lime juice, divided
• 2 tablespoons brown sugar
• 1/4 cup chicken stock or water, as needed
• 1 ripe avocado, split and pitted
• 1/2 cup plain yogurt or sour cream
• 1/4 cup chopped fresh cilantro
• Cooked brown rice, for serving