50 minutes

4

• 1 pouch A Dozen Cousins Mexican Pollo Asado Entrée Seasoning Sauce

• 1 bag baby gold potatoes

• 3 tbsp avocado oil

• 1 tbsp garlic powder

• 1/2 tbsp smoked paprika (optional)

• Salt & pepper, to taste

• 1 lb chicken thighs (boneless & skinless)

• 1/2 white onion, diced

• 1 cup shredded cheddar cheese

• Sour cream, garnish

• Pico de gallo, garnish

• Guacamole, garnish

• Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.

• Cut potatoes into wedges and add to large bowl. Coat with avocado oil, garlic powder, smoked paprika, salt and pepper. Mix until potatoes are properly coated in oil and spices.

• Add potatoes to the baking sheet in a single layer. Bake for 40 minutes or until crispy, making sure to toss them halfway through.

• Clean and dice chicken thighs into small bite-sized pieces. Dice onions.

• Heat oil in a medium skillet over medium heat. Add onions, chicken, and 1 pouch of A Dozen Cousins Mexican Pollo Asado Entrée Seasoning Sauce. Stir to combine and cook thoroughly until chicken is cooked through and browned. Set aside.

• Remove cooked potatoes from the oven and sprinkle shredded cheese on top while hot.
Place potatoes on a large plate or tray and top with chicken.

• Garnish with sour cream, pico de gallo and guacamole.