Huevos Divorciados with Adobo Shredded Chicken

Huevos Divorciados with Adobo Shredded Chicken ingredients

• 1 tbsp vegetable oil
• 0.25 cup yellow onion
• 1 clove garlic clove
• 1 can canned diced tomatoes
• 1 pepper chipotle peppers in adobo
• 0.25 cup chicken broth
• 0.25 tsp kosher salt
• 0.75 lbs tomatillos
• 1 medium serrano pepper
• 0.25 cup white onion
• 1 clove garlic clove
• 0.25 cup fresh cilantro
• 0.25 cup chicken broth
• 2 tbsp vegetable oil
• 1.5 cups cooked shredded chicken
• 1 tbsp adobo sauce (from chipotle can)
• 8 tortillas corn tortillas
• 4 eggs large eggs
• 1 can refried beans
• 0.5 cup queso fresco
• 1 medium avocado
• 2 tbsp fresh cilantro

How to make Huevos Divorciados with Adobo Shredded Chicken

1. To prepare the Red Salsa, heat 1 tbsp vegetable oil in a small saucepan over medium heat. Sauté 0.25 cup diced yellow onion and 1 minced garlic clove for 3-4 minutes until softened and fragrant. Add 1 (14.5-oz) can diced tomatoes and 1 chipotle pepper from adobo sauce (minced, or more for extra spice). Pour in 0.25 cup chicken broth and season with 0.25 tsp kosher salt. Bring to a simmer, then reduce heat and cook for 10 minutes to thicken. Remove from heat and carefully blend with an immersion blender or transfer to a regular blender until smooth.
2. To prepare the Green Salsa, place 0.75 lbs husked tomatillos, 1 serrano pepper (stem removed, seeds optional for less heat), 0.25 cup white onion, 1 garlic clove, and 0.25 cup fresh cilantro in a blender. Add 0.25 cup chicken broth and blend until smooth. Transfer to a small saucepan, bring to a simmer over medium heat, and cook for 5-7 minutes until slightly thickened. Season with salt to taste.
3. For the Adobo Shredded Chicken, heat a small skillet over medium heat. Add 1.5 cups cooked shredded chicken and 1 tbsp adobo sauce (from the chipotle can). Stir well and cook for 3-5 minutes until the chicken is heated through and coated in the adobo flavor.
4. While the salsas and chicken are warming, heat 1 (15-oz) can refried beans in a small saucepan over medium-low heat, stirring occasionally, until hot and creamy. Adjust consistency with a little water or broth if needed.
5. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Fry the 8 corn tortillas, one or two at a time, for about 30 seconds per side until softened and slightly crispy. Drain on paper towels and season with a pinch of salt. Keep warm.
6. In the same skillet, if necessary add a little more oil, and fry the 4 large eggs to your preferred doneness, typically sunny-side up, for 2-3 minutes until the whites are set and the yolks are still runny. Season with salt and pepper.
7. To assemble, place two fried tortillas on each plate. Spread a spoonful of warm refried beans evenly over each tortilla. Top each bean-covered tortilla with a fried egg.
8. Carefully spoon a generous amount of Red Salsa over one egg and Green Salsa over the other egg on each plate, keeping them distinct (divorced).
9. Divide the adobo shredded chicken and place it evenly between the two eggs on each plate.
10. Garnish generously with crumbled 0.5 cup queso fresco, sliced 1 medium avocado, and a sprinkle of 2 tbsp fresh cilantro. Serve immediately.

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