Tag Archives: free range chicken

Mexican Pulled Chicken With Black Beans And Chipotle

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What will endear you to this recipe is its versatility to be served several different ways. I have three different meals that I tend to make from this one chicken recipe.

There’s the obvious way – served with rice. My pick is often with black rice (which isn’t black once cooked but rather a deep purple and the more wholesome of the choices). Of course it’s absolutely delicious with both brown and white as well. Any steamed green will add good balance here.

On other occasions it’s soft tacos. The pulled chicken piled into a soft tortilla and adorned with guacamole, sour cream and something green, be it coriander, spinach, or crisp iceberg lettuce. Now that’s a meal my children LOVE.

Both of those meals tend to leave me with left overs, so what better meal to turn the remainder chicken into than soup!

An easy option for soup using the leftovers: Cook diced celery and carrot slowly till soft, add vegetable or chicken stock, add a large spoon of the pulled chicken – beans and sauce included – and possibly some more tinned tomatoes, simmer it gently, eat it lovingly.

 

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Don’t be daunted here, you prepare pulled chicken in much the same way as you prepare pulled pork, pulled beef, and pulled lamb. The simple method of using two forks to gently pull apart the tender meat is effortless when the meat has been cooked long and slow.

Here, whole chicken thigh fillets are braised in a Mexican flavoured sauce of tomatoes, spices, and chipotle chilli, and finished with grated chocolate, in much the same way as Mexican mole would be (but far easier). The chicken is then ‘pulled’ before going back in the sauce.

Although the amount of  chocolate used is small it must be of a high cocoa content – the sweet stuff won’t do. I use chocolate made with 70% cocoa beans. The sauce takes on a richer taste with a subtle earthiness that matches gracefully with the black beans.

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Mexican pulled chicken with black beans and chipotle 

Ingredients 

700g free range chicken thigh fillet 

2 medium brown onions, sliced thinly

2 cloves garlic, chopped

1 tsp dried oregano

2 tsp ground cumin

1/2 tsp ground cinnamon

3/4 cup chicken stock

2 chipotle chillies in adobo sauce, chopped – see note

400g can whole peeled tomatoes

2 tbsp grated 70% cocoa chocolate

1/2 tbsp brown sugar

400g can black beans, drained and rinsed

Olive oil

To serve

Steamed rice ( black, brown or white)

Mashed avocado

sour cream

chopped coriander 

Season the chicken with salt and pepper. Heat 1tbsp of olive oil in a heavy based pan with tight fitting lid, seal the chicken till lightly coloured on all sides.  Remove chicken and set aside.

Using the same pan (no need to wash it) heat another tbsp oil and cook the onions and garlic gently for 3 minutes. Add the oregano, cumin and cinnamon and stir till fragrant.

Place the chicken back in the pan, add the stock and chipotle chillies, and squeeze the tomatoes to break apart before adding to the sauce. Bring to the boil, cover with a lid, turn the heat to low and simmer gently for 45 minutes.

Remove the chicken and place in a flat tray. Using two forks pull the chicken into thin strips. Set aside.

Meanwhile, place the sauce back on the heat, add the chocolate, sugar and black beans and simmer for 15 minutes.

Place the pulled chicken back in the sauce, check the seasoning and serve with rice, avocado, chopped coriander and sour cream.

Note: Chipotle chillies in adobo sauce can be found in most green grocers, some Asian stores, delicatessens, or even order them on line. Once opened, store them in a air tight container in the fridge and use within three weeks. or try them in this great relish .

 

 

 

Chicken, Ginger And Udon Noodle Broth

DSC_0211One of my favourite smells in the kitchen, the one that brings feelings of comfort and nourishment, and a guarantee of food that can be shared, is a pot of chicken soup as it gently simmers on the stove top.

This chicken soup is one of a sweet nature. The combination of sweet and salty soy sauce flavours the broth and gives it its rich dark colouring. There is fresh ginger, kaffir lime, chilli and cardamon added, and by the time the broth is ready the flavours are complex and layered.

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If there is one piece of advice to follow, be it this: Start with a quality free-range chicken. This will give your broth the best flavour it deserves. That flavour leaches out into the broth permeating the stock with goodness and as well as the flesh of the chicken, once shredded being of a greater quality remaining soft and succulent.

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It’s imperative that the noodles are cooked to order. The udon noodles I buy are portioned into 90g serves, which is the perfect size for one person. If there’s two, use two portions, and so on…

The remaining broth can be stored for several days. You heat it and cook more noodles as required. The broth also freezes well so portion it up and keep it frozen for those days you need nourishing and comforting.

 

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Chicken ginger and udon noodle broth 

Ingredients 

1.6kg free range chicken

2 brown onions, quartered

2 carrots, chopped

2 large sticks celery, chopped

5cm piece of ginger, sliced

4 cloves garlic, smashed

4 kaffir lime leaves

1 chilli, split down the middle

1 bunch of coriander root and stem

6 cardamon pods

10 black peppercorns

1/3 cup sweet soy sauce

1/4 cup soy sauce

3 litres water

To serve

Udon noodles (allow 90g per person)

Picked coriander leaves

Sliced green spring onions

Baby spinach leaves, or any Asian green vegetable

Wedges lime

Hot chilli sauce

Chinese red vinegar

Place the chicken in a large pot, add the onions, carrot, celery, ginger, garlic, kaffir lime, chilli, coriander root, cardamon pods, black peppercorns and both the soy sauces. Add 3 litres of cold water, bring to the boil, turn down the heat, skim off any impurities that rise to the top and simmer gently for 45 minutes.

Turn off the heat and stand chicken in the broth for another 15 minutes. Remove chicken and set aside on a tray. Once cool enough to handle, discard the skin and shred chicken into thin strips. Discard the bones, set chicken aside.

Strain the broth into a medium sized pan, press the vegetables into the strainer to squeeze all the flavour from the cooked veg, discard the vegetables. Skim off any excess fat and taste for seasoning.

Mix together a 50/50 ratio of Chinese red vinegar and hot chilli sauce.

To serve, cook the udon noodles in plenty of boiling water to packet instructions, drain and divide noodles between bowls.

Heat the amount of broth required, once it comes to the boil add some shredded chicken back into the broth and ladle over the hot noodles. Garnish with spinach, coriander leaves and green onions. Spoon over some hot chilli and vinegar sauce, squeeze a wedge of fresh lime on top and eat immediately.