Pulled Chipotle Chicken Tacos
Recipe from Chef Jonathan Chovancek's Knife Skills class.
1 organic roasting chicken
2 cups chicken stock or vegetable broth
2 cups white onion julienne
4 cloves garlic, minced fine
3 tomatoes, large dice
2 tbsp olive oil
3 tbsp lime juice
chipotle spice blend to taste (start with 2 tbsp, you can always add more!)
salt to taste
Are you vegetarian? Substitute the chicken for yams and purple potatoes for a delicious plant based alternative! Simply braise the potatoes till tender.
Season the chicken aggressively with the spice rub and gently season with salt.
Allow to marinate in the refrigerator for 2 - 24 hours. Remove the chicken firm the fridge 20 minutes before cooking and place in a dutch oven or roasting pan you can cover.
In a medium size pot sauté the onions and garlic in the olive oil. Season with salt and spice.
Add the tomatoes lime juice and stock and bring to a boil. Pour over top of the chicken in the dutch oven, cover and place in a 325ºF oven to slowly braise for 1 hour or until the chicken is tender and reaches and internal temperature of 164ºF. Allow to rest in the braising liquid 20 minutes. Pull the bones and skin from the meat and reserve to make a tasty stock.
Gently pull apart the meat with your finger tips or a fork. Incorporate the remaining braising juices back into the meat. Serve warm with soft corn tortillas.