Pulled Chipotle Chicken and Fixins

by Rachael Ray Show Staff 4:01 PM, January 30, 2014

Aired January 30, 2014

Serves 4-6
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 
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  

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

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.