Barbecued Chicken Tinga
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Fresh lime juice |
| 1 | tb | Flavorful olive oil |
| 1 | ts | Garlic salt |
| 4 | Chicken thighs; skinned | |
| 4 | Chicken breast halves; skinned | |
| 1 | tb | Oil for sauteing |
| 2 | c | Chopped onions |
| 4 | Garlic cloves; minced | |
| 1/4 | lb | Bulk Mexican chorizo sausage |
| 2 | lb | Tomatoes; peeled, seeded and chopped |
| 1/2 | c | Tomato puree (like Pomi) |
| 2 | tb | Chipotle puree (see note) |
| 1 | Bay leaf | |
| 1 | ts | Dried oregano |
| 1 | tb | Brown sugar |
| 1/2 | ts | Salt (up to 1) |
| 4 | Red-skinned new potatoes; diced | |
| 1 | Avocado; pitted, peeled and sliced |
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