Chef-Owner Adam Hegsted combines seared chicken thigh with diced Spanish onion, plum tomato, minced garlic, chipotle peppers, chopped roasted peanuts, creamy peanut butter, lime juice and chicken broth and simmers it for 45 minutes. He shreds the chicken, adds it back to the mixture and serves it in soft white-corn tortillas with romaine lettuce, diced avocado and sour cream.

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