Cooking Instructions
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Step 1
Place
Whole Chicken (1)
in a large pot and cover with cold water. Bring to a boil, turn off the heat, cover the pot and let it sit for 25 minutes.
Step 2
Slice the
White Onion (1)
. You can also dice some of the onion for serving.
Step 3
In a large sauté pan or pot, add the
Olive Oil (30 mL)
and place over medium heat. Add the sliced onion to the pan with a pinch of
Kosher Salt (to taste)
and sauté over medium heat until translucent or lightly brown, taking around about 5 minutes.
Step 4
Add
Chipotle Peppers in Adobo Sauce (1 can)
including 2-3 of the chilies. Stir until the onions are nicely coated in the sauce.
Step 5
Add the
Canned Crushed Tomatoes (360 g)
,
Chicken Stock (480 mL)
and a pinch of salt.
Step 6
When the chicken is done, transfer it to a large bowl or a colander placed in the sink to cool. Return the pot with the cooking liquid to the stove.
Step 7
Let the sauce simmer over low heat while you pull the chicken meat from the skin and bones. Shred the meat and add to the sauce.
Step 8
Bring the pan with the chicken to a simmer and let cook for 15 minutes over low heat. Add
Fresh Cilantro (1 bunch)
to the pot and stir to incorporate. Taste mixture, add more salt if necessary.
Step 9
Serve with heated
Flour Tortillas (to taste)
,
Cheese (to taste)
, wedges of
Limes (to taste)
, chopped onion, and
Sour Cream (to taste)
on the side.
