Pulled Chipotle Chicken and Fixins

Photo by lilangel s.
Adapted from rachaelrayshow.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelrayshow.com

Ingredients

  • For the Poached Chicken:

  • 1

    4- to 5-pound organic chicken, rinsed

  • 2

    ribs celery, cut into thirds

  • 2

    carrots with leafy tops, cut into thirds

  • 1

    onion, quartered

  • 2

    large cloves garlic, crushed

  • 1

    large bay leaf

  • 1

    teaspoon peppercorns

  • A few stems parsley

  • Kosher salt

  • 2

    tablespoons olive oil or canola oil

  • 2

    mild red peppers, frying, field or bell, quartered lengthwise then thinly sliced

  • 1

    large onion, quartered and thinly sliced

  • 4

    cloves garlic, thinly sliced

  • Salt and pepper

  • 1 1/2

    About 1 1/2 teaspoons ground cumin, 1/2 palmful

  • 4

    chipotle peppers in adobo, seeded then very finely chopped plus 3 tablespoons of sauce

  • 2

    cups poaching liquid or chicken stock

  • 1

    14-ounce can diced tomatoes

  • 1

    14-ounce can fire-roasted diced tomatoes

  • A small handful cilantro, finely chopped

  • 1

    poached chicken, skin and bones removed, shredded

  • For The Fixins:

  • Charred or warmed corn tortillas

  • Shredded lettuce

  • Shredded Manchego, cheddar or Chihuahua cheese

  • Diced avocado dressed in lime

  • Pickled sliced jalapeño peppers

  • Cilantro leaves

  • Red onions, chopped or thin rings

Directions

Place the chicken in a pot with poaching ingredients, cover with water and bring to boil. Reduce heat to keep the liquid at a low, rolling boil and cook 45-60 minutes. Turn off heat and let cool to room temp. Remove chicken skin and bones, reserve meat. Strain liquid; you should have about 3 quarts. Store leftover poaching liquid for various uses. Heat large deep skillet over medium-high heat with oil, 2 turns of the pan. Add peppers, onions and garlic, and season with salt, pepper and cumin. Cook partially covered for 7-8 minutes to soften, stirring occasionally. Add chipotles, adobo sauce, poaching liquid, tomatoes and reserved chicken to the pan. Stir in cilantro and simmer to thicken over medium-low heat, about 15 minutes. Serve with fixins of choice and a side of black or red beans and brown rice cooked in poaching liquid to package directions.

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