 | | Directions |
- Remove giblets from chicken.
- Discard the liver.
- Rinse the chicken with cold water.
- Put the chicken, onion and giblets in a large stockpot.
- Pour in enough cold water to cover the chicken by 1 inch. Approximately 3 quarts.
- Put in the garlic and herbs and allow to boil over medium heat.
- Skim off the foam, reduce to a simmer and cook for one hour uncovered or until the chicken is cooked through.
- Keep skimming off the foam as the chicken cooks.
- Carefully remove the chicken to a cutting board and allow it to cool.
- With a slotted spoon, remove the vegetables and giblets, thyme and bay leaf.
- Reserve the chicken broth.
- When the chicken is cool enough to handle, discard the skin and bones and shred the meat.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
- Add onion and garlic and cook until soft.
- To this add the cumin, coriander and oregano and stir, cook for one minute.
- In a small bowl, combine the melted butter and flour.
- To that, add one cup of the chicken broth to make a roux.
- Add this to the saucepan as well as the remaining chicken broth.
- Season with salt and cook for 20 minutes.
- Add the shredded chicken, chilies and cilantro. Cook five more minutes.
- Serve with sour cream and cilantro.
*Great served with Smoky Chile Cornbread
|
|
|
Prep Time: 30 minutes
Cook Time: 1.5 hours
|  | | Ingredients | | - | | Poached Chicken |
| - | | 1 whole chicken - approximately 3 1/2 pounds |
| - | | 1 large onion, peeled |
| - | | 3 cloves garlic |
| - | | 1/4 bunch fresh thyme |
| - | | 1 bay leaf |
| | |
| - | | 4 chipotle chilis in adobo sauce, chopped or 2 cans chopped green chilis |
| - | | 2 tablespoons extra virgin olive oil |
| - | | 1 medium onion, chopped |
| - | | 4 cloves garlic, minced |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon ground coriander |
| - | | 1 teaspoon dried oregano |
| - | | 2 tablespoons melted butter |
| - | | 2 tablespoons flour |
| - | | salt to taste |
| - | | 1/2 bunch fresh cilantro, chopped |
| - | | sour cream for garnish |
| |
| |
