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Spicy Ancho Pulled Chicken

15 November 2011

Need to get a better shot, but this will do for now

  • 1 tbs. cumin
  • 1 tbs. garlic powder
  • 1 tbs. onion powder
  • 1/2 tsp. chili powder
  • 1/4 – 1/2 tsp. chipotle powder
  • salt to taste
  • 2 bone-in chicken breasts
  • 1 large onion, chopped
  • 1/2 cup cilantro, chopped
  • 2 whole ancho chili peppers, stems removed
  • 1 bottle dry white wine
  • 4 cups chicken broth
  • 2 cans black beans

1. Heat small amount of oil in large pot over medium-high heat. In medium bowl combine garlic powder, cumin, chipotle, onion powder, chili powder, and salt. Rinse chicken then coat in spice mixture. Add to pan, and cook the chicken until browned. Add 1/2 cup broth, as necessary, to prevent smaller pieces from burning.

2. Add onions and 1 cup of broth, scraping browned pieces off the bottom of the pan.  Continue stirring until thick sauce forms.  Add ancho peppers, cilantro, and 1/2 bottle of wine, bring to a boil, reduce heat and allow to simmer until reduced again to a thick sauce.  Add remaining 2 cups of broth; simmer until sauce once again thickens.  Add beans and remaining wine; reduce heat to low and allow to simmer for 45 – 30 minutes.

3. Remove chicken and beans; allow to cool.  Increase heat to medium, and allow to simmer for another 30 minutes or until sauce has reached desired thickness. Meanwhile, shred chicken with two forks, then return chicken to pan to reheat.  Serve with beans on the side and warm tortillas topped with queso fresco.

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