Pulled Chicken with Chipotle Chilies | Christopher Kimball’s Milk Street

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Pulled Chicken with Chipotle Chilies

30 minutes, Fast: 1½ hours Slow: 4½ to 5½ hours

Pulled Chicken with Chipotle Chilies

This is a version of classic tinga from the Mexican state of Puebla. We skipped the typical pork and chorizo sausage in favor of leaner, faster-cooking chicken thighs. And we took a cue from our recipe for chicken in green mole and thicken the sauce by cooking tortillas right in the pot with the other ingredients. The shredded chicken can be tucked into tacos or wrapped up with other fillings to make a burrito, or serve it simply with rice or tortillas alongside. Diced white onion, shredded cabbage, sliced avocado and/or crumbled queso fresco are excellent flourishes that add color, flavor and texture to the dish.

4

Servings

Tip

Don't use flour tortillas or tortillas made from a corn-flour blend as neither will break down properly to thicken the sauce. After pouring the tomatoes into the pot, don't stir them in because they have a tendency to stick and burn on the bottom of the pot.

30 minutes, Fast: 1½ hours

Slow: 4½ to 5½ hours

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