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Categories:
chicken olive oil onions red bell pepper green bell pepper garlic tomatoes Worcestershire sauce chipotle sauce oregano salt cilantro
Viewed: 40 - Published at: 5 years agoIngredients
- 1 (4-pound) chicken
- 1/4 cup olive oil
- 1 1/2 Spanish onions, julienne
- 1 red bell pepper, julienne
- 1 green bell pepper, julienne
- 5 garlic cloves, chopped
- 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
- 3 ounces Worcestershire sauce
- 4 ounces chipotle sauce
- 1 1/2 tablespoons dried oregano
- 2 tablespoons adobo seasoning
- Salt and pepper
- 1 bunch fresh cilantro leaves, chopped
Method
- For the Chicken Tamarillo:
- Place whole chicken in stockpot and cover with water.
- Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked.
- Remove chicken to cutting board.
- Strain and reserve stock.
- Remove skin and discard.
- Shred the meat by pulling apart with your hands.
- Heat olive oil on medium heat in rondo or large high sided skillet) and saute onions for 10 minutes.
- Add peppers and garlic and saute for 5 minutes.
- Crush tomatoes with hands and add to skillet along with the juice from the can.
- Add the reserved chicken stock and simmer 5 minutes.
- Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes.
- Fold in cilantro before serving.
- Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
