POLLO A LA CHIPOTLE RECIPES

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

Steps:

• Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
• Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
• Using tongs, transfer the chicken to a bowl.
• Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
• Shred the chicken and set aside for future use.
• Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
• Add the sieved tomatoes and cook for about 2 minutes.
• Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
• Adjust the salt and pepper to taste.
• Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
• Garnish with diced avocado, cilantro, and pickled jalapeño.