South of the Border with Corning Ware - Chipotle Pulled Chicken Lettuce Wraps

Sort of a one dish meal....  At least from the Corning Ware perspective.  You still have to use a blender and possibly the Kitchen Aid mixer (unless you are pulling the chicken by hand, with 2 forks)  

Please feel free, if you prefer your chicken on he hotter side, to add as many Chipotles in adobo, as you would like to the puree.  The recipe is written on he mild/medium side of hot.

I use an A-5-B, but you can use the P-84-B if you like, just be careful not to let it stew over during the chicken boiling phase.

Chipotle Pulled Chicken

Chicken Preparation:
1 small Onion, quartered
2 Cloves of Garlic, crushed
4 springs of Cilantro
2 tsp Salt
Juice of 1 lime, plus the rind
3 lbs Boneless-Skinless Chicken Breasts

Chipotle Sauce:
28 oz can of Diced Tomatoes
Juice of 1 Lime
1 Chipotle Pepper in Adobo sauce, diced (that is 1 pepper from the can, not the whole can)
1-2 TB of the Adobo sauce from the can.

3 TB Olive oil
3/4 cup Onion, finely minced
2 cloves Garlic, minced
15 oz can Tomato Sauce
1 cup Chicken Stock
1 1/2 tsp Dried Oregano
1 1/2 tsp Kosher Salt

To Finish:
6 TB Cilantro, chopped
Juice of 1 lime

Corning Ware 5 quart Sauce pot (A-5-B) or 4 quart Sauce pot (P-84-B)

Place 3 quarts of water in a large A-5-B sauce pot, then add Onion, Garlic, Cilantro and Lime Juice along with the Lime rind.

Bring to a boil over medium-high flame, then add the Chicken Breasts.

Reduce the flame and simmer until chicken is cooked through - about 20-25 minutes.

Fit your Kitchen Aid with the paddle attachment.

Remove the chicken breasts from the A-5 with tongs, and place in the Kitchen Aid work bowl.

Discard onions, garlic, lime hulls and cilantro, then wash the the A-5 sauce pot and set aside for the moment.

Combine diced Tomatoes, Lime Juice, chopped Chipotle and Adobo in the jar of your blender.

Puree until smooth and set aside.

By now, the chicken should be just cool enough, so place the work bowl on the base and turn the mixer on to medium-low.....

The paddle will shred the chicken for you. (neat trick that I learned)

Place the A-5 back on the stove over medium flame and add the Olive oil.

When hot add the minced Onion and saute until soft, then add the minced Garlic and saute an additional minute.
 

Add the Chipotle mixture from the blender, along with the Tomato Sauce, Chicken Stock, Oregano and Salt.

Reduce the flame to low and simmer for 35-45 minutes to thicken it.

Add the pulled chicken, stirring to combine.

Simmer an additional 15 -25 minutes to ensure the chicken is only moist, not wet. (like Carnitas)

Remove from heat and let cool slightly before finishing with more Cilantro and, of course, more Lime juice.

Serve with corn Tortillas and shredded Cabbage or, like I did, in large Butter Lettuce Leaves.

Garnish with Lime wedges, Sour Cream, Avocado and grated queso Asadero or shredded queso Oaxaca, along with more chopped Cilantro.

Store any unused portion in a sealed container for up to 4 days.

Where is your Corning Ware??
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