Pollo al Chipotle – Central Highlands

(Chicken with Chipotle Chiles)

This recipe is a great example of a different style of using the ever present tortilla is

Mexican cuisine. This recipe is essentially a soup, but it would typically be eaten by

taking some of the components in the soup (in this case chicken and potatoes as the main

components) and placing them into a soft fresh tortilla and then dipping them into the

broth to add flavor and moisture. This is a family style meal that may not necessarily be

suited well to a dining situation as it is served traditionally, but certainly could be adapted

to make it more appropriate for the customer.

Yield – 16 portions at Approximately 12 ounces (with Broth)/Portion

Ingredients:

For Poaching Chicken 1 gallon Chicken Stock 2 quarts Water 8 ea Whole Chickens Legs, divided into legs and thighs 2 lbs Red Bliss Potatoes, quartered 1.25 lbs Yellow Onions, sliced thin 1 oz Garlic cloves, sliced thin 6 ea Dried Chipotle Peppers 2 ea Dried Ancho Chilies 4 ea Tomatoes, peeled and seeded 2 ea Key Limes, whole limes and juice added 1.5 Tbsp Salt (taste poaching liquid to determine if more is needed, once simmering for a few minutes) To Taste Salt and Tabasco or other chile sauce as desired

For Service 32 ea 6 inch Corn Tortillas (see chapter for recipe to make fresh)

Procedure:

For Poaching the Chicken

1. Combine all of the ingredients together (except tortillas) in an appropriate sized

pot and place over a medium high flame to heat until mixture reaches poaching

temperature (160 -180 degrees F)

2. Once the mixture reaches poaching temperature range adjust and monitor the

temperature by adjusting the flame to maintain the gently poaching temperature,

also taste the poaching liquid and add salt if needed to achieve lightly seasoned

poaching broth.

3. Poach the mixture until the chicken legs are very tender and falling off of the

bones (should take about 1.5 -2 hours depending on chicken leg size – your not

looking to just cook the chicken but really to breakdown the connective tissue in

the legs)

4. Once the chicken has cooked enough to become very tender remove the pot from

the heat and again taste the poaching broth to check for seasoning, adjust

seasoning with salt if needed and if spice level is not as desired then Tabasco or

other chile sauce could be added to adjust.

For Service

1. Traditionally this would be a family meal which would be served with freshly

cooked tortillas on the side of bowls of this soup/stew. When served in this

manner serve each guest two tortillas, 1 piece of chicken, 8-10 ounces of the broth along with vegetables, along with napkins and perhaps an additional bowl for

them to place the bones as they eat. The guest will need to pull meat off of the

bones from the legs and place the chicken meat and vegetables into the tortillas to

be dipped in the broth. The meal is finished by drinking/sipping the remaining

broth.

2. This could be served alternatively by removing the meat from the bones before

serving and then returning the bones to the broth and serving the resulting stew,

along with 2 tortillas/person, making for an easier assembly for a dining

environment.