Pulled Chipotle Chicken and Fixin's

Ingredients

  • Red onions, chopped or thin rings
  • Cilantro leaves
  • Pickled sliced jalapeño peppers
  • Diced avocado dressed in lime
  • Shredded Manchego, cheddar or Chihuahua cheese
  • Shredded lettuce
  • Charred or warmed corn tortillas
  • + 21 more ingredients
    • 1 poached chicken, skin and bones removed, shredded
    • A small handful cilantro, finely chopped
    • 1 can fire-roasted diced tomatoes (14 ounces)
    • 1 can diced tomatoes (14 ounces)
    • 2 cups poaching liquid or chicken stock
    • 4 chipotle peppers in adobo, seeded, then very finely chopped, plus 3 tablespoons of sauce
    • About 1 ½ teaspoons ground cumin (½ palmful)
    • Salt and pepper
    • 4 cloves garlic, thinly sliced
    • 1 large onion, quartered and thinly sliced
    • 2 mild red peppers, frying, field or bell, quartered lengthwise, then thinly sliced
    • 2 tablespoons olive oil or canola oil
    • Kosher salt
    • A few stems of parsley
    • 1 teaspoon peppercorns
    • 1 large bay leaf
    • 2 large cloves garlic, crushed
    • 1 onion, quartered
    • 2 carrots with leafy tops, cut into thirds
    • 2 ribs celery, cut into thirds
    • 1 4-5 pound organic chicken, rinsed

Preparation Place the chicken in a pot with poaching ingredients; cover with water and bring to boil. Reduce the heat to keep the liquid at a low, rolling boil and cook for 45-60 minutes. Turn off the heat and let cool to room temperature. Remove the chicken skin and bones; reserve the meat. S...

View full recipe at SpringPad

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