Ingredients
For the poaching liquid:
  • 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
For the chicken:
  • For the chicken: 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
  • 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:
  • For the fixins:
  • Charred or warmed corn tortillas
  • Shredded lettuce
  • Shredded Manchego, cheddar or Chihuahua cheese
  • Diced avocado dressed in lime
Preparation

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.