Chupe De Pollo Con Chipotle Recipes

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

Steps:

• Preheat the oven to 350°F
• Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
• Pour the liquid into the blender and process on high until smooth.
• Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
• Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
• Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
• Serve the chicken with soured cream, Mexican rice and frijoles de olla.

Steps:

• Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
• Season soup with salt and pepper. Add milk and mozzarella cheese.