Ingredients
- chicken (whole or sections)
- ~4 lb
- turnip, quatered
- 2 medium
- onions, quartered
- 2 medium
- garlic, havled
- 1 head
- thyme, (dry or fresh)
- 2 tsp (8-10 sprigs)
- bay leaves
- 2-4
- peppercorns
- 2 tbsp
- salt
- 1 tbsp
- Ingredients (sauce):
- tomatoes
- 4
- tomatillos
- 4
- oil
- 2 tbsp
- chorizo
- (raw) 8oz
- onion, white
- 1 large
- garlic, minced
- 6 cloves
- oregano
- ½ tsp
- marjoram
- ¼ tsp
- thyme
- ¼ tsp (1-2 sprigs)
- pepper
- ¼ tsp
- adobo sauce
- 1½ tbsp
- chipotle, finely chopped
- 2 tbsp (1-2 large)
- salt
- taste
- pepper
- taste
- Chicken:
Instructions
- Rinse chicken, discard giblets (if applicable), and place in large stockpot (at least 8 quarts). Fill with cold water to cover chicken. Heat pot over medium heat.
- Wash turnip. Cut vegetables into proper size, and add to pot. Add thyme, bay leaves, peppercorns, and salt.
- Add additional water to cover chicken and vegetables. Heat pot to slowly come to a boil. Lower heat to medium-low, and simmer partially covered for 20min. Skim impurities that rise to the surface.
- Carefully remove chicken and place on a cookie sheet to cool. Use a cooling rack in the cookie sheet allows the liquid to drain, and to allow the chicken to cool quicker. Remove and discard all vegetables and other solids from pot. Keep liquid, by straining remaining soup stock into a large bowl to cool. SAVE THE CHICKEN BROTH FOR LATER IN THE RECIPE.
- Once chicken cools, separate the meat, discarding everything else. Hand shred the meat. Sauce:
- In a medium saucepan, boil tomatoes, and tomatillos, until tomatillos turn dull army green. Remove from water, and puree/blend together.
- In a large sauce pan, over medium heat, heat oil. Cook chorizo for 6min. Add white onion, and cook additional 6min. Add garlic, and cook additional 3min. Add tomato/tomatillos puree. Add oregano, marjoram, thyme, and pepper. Add adobo sauce, and chipotle.
- Simmer, stirring occasionally, until thicken and darker earthy red color, and no longer soupy. About 10-15min.
- Add chicken and 1.5cups of chicken broth. Cook until chicken absorbs most of the sauce, about 5-10min.
- Salt and pepper to taste.
Notes
tostadas, chicken tinga, and pickled red onions and jalapenos. Side of thinly sliced avocado and dollop of sour cream. Need about 12 tostadas.