Chipotle Pulled Chicken

I do not have a video to show you how to make this because of three reasons: a) I did not feel like making one that day. b) This takes 5 hours to cook, of which 5 minutes are active cooking time. c) This is so easy, I really only need pictures to make you cook it. As you can see, I’m not always the best food stylist, however when dealing with tacos as your models, it ain’t easy making them look pretty and taco-y with no extra hands to help. So I made them look a lot fancier stuffing them on pretty cups. Food has its moody models and you need to learn how to deal with each and every kind.This is a spicy recipe, so if your not Mexican (or a really bad Mexican like me), or into really spicy food, just take some of the seeds out of the chipotles. I made this for a Shabbat dinner where we were expecting guests, and I’m kind of happy they cancelled. More chicken for us! I tried it again today, right out of the fridge, and it was amazing. So it’s a good cold lunch option.

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Ingredients (Serves 4)

  • 3 chicken breasts
  • 1 7oz can chipotle in adobo sauce
  • 1/3 cup honey
  • 3 cloves garlic
  • Worcestershire sauce
  • Salt & pepper
  • Tortillas or iceberg lettuce, and avocado to serve

Place the can of chipotles, honey, garlic and a little worcestershire sauce, into a food processor and blend until smooth. Fill the empty chipotle can with water and add to the sauce. Heat up a large crockpot, season chicken with salt and pepper, place on the crockpot and pour sauce over it. Cover and cook for 4 hours on low heat. When ready, take the chicken and shred it. Heat the rest of the sauce until it thickens (you can add a tablespoon of cornstarch to make it thicker). Pour sauce over the chicken and serve with avocado and tortillas.

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No voy a pretender que mi primera intención era hacer que mis tacos se vieran como de un restaurante de comida mexicana “gourmet,” pero si lo piensan, es suficientemente complicado mantener un taco entero en tus manos por más de un minuto, como para poder hacerlo modelar para una serie de fotos sin manos extras que lo detengan. A veces uno tiene que lidiar con los modelos(o tacos) que Dios le manda.  Ésta receta es excelente opción para una comida saludable. Es importante hacerlo con tiempo ya que tarda 4-5 horas en cocinar, pero en realidad solo son 5 minutos activos. Es buenísima opción para llevar al trabajo sin tener que calentar, o para servir caliente con tortillas en una comida. Pica bastante, pero puedes bajarle el picor quitándole las semillas a los chipotles.

Ingredientes (4 porciones)

  • 3 pechugas de pollo
  • 1 lata chica de chipotles en adobo
  • 3 dientes de ajo
  • 1/3 taza de miel
  • Salsa inglesa
  • sal y pimienta
  • Tortillas o lechuga, y aguacate para servir.

Licuar los chipotles, ajo, miel, y unas gotas de salsa inglesa hasta deshacer los chipotles. Llenar la lata de chipotles con agua y agregarla a la salsa. Calentar una olla grande, sazonar el pollo y meterlo a la olla. Cubrir con la salsa, tapar y cocinar a fuego lento por 4 horas. Sacar las pechugas y desmenuzarlas. Calentar la salsa hasta que espese un poco (se puede agregar 1 cda de maicena para espesar). Mezclar el pollo con la salsa y servir con tortillas o lechuga, y aguacate..


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