| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 1 hr |
| Cook: | 1 hr 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (4-pound) chicken
- 1/4 cup olive oil
- 1 1/2 Spanish onions, julienne
- 1 red bell pepper, julienne
- 1 green bell pepper, julienne
- 5 garlic cloves, chopped
- 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
- 3 ounces Worcestershire sauce
- 4 ounces chipotle sauce
- 1 1/2 tablespoons dried oregano
- 2 tablespoons adobo seasoning
- Salt and pepper
- 1 bunch fresh cilantro leaves, chopped
Instructions
- For the Chicken Tamarillo: Place whole chicken in stockpot and cover with water. Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked. Remove chicken to cutting board. Strain and reserve stock. Remove skin and discard. Shred the meat by pulling apart with your hands. Heat olive oil on medium heat in rondo or large high sided skillet) and saute onions for 10 minutes. Add peppers and garlic and saute for 5 minutes. Crush tomatoes with hands and add to skillet along with the juice from the can. Add the reserved chicken stock and simmer 5 minutes. Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes. Fold in cilantro before serving.
- Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 596 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 41 g |
| Cholesterol | 154 mg |
| Sodium | 1303 mg |
Reviews
How many tamarillos should I use. They were left out of the recipe!!!!!!!
Zero stars
Comes out delicious every time I make it, definitely do the plantains!
Great recipe. Suggestions, Cut the chicken in 6 pieces or so to speed up cooking. I used my pressure cooker, done in 30 minutes. Half white wine half chicken stock instead of water. Slice a red onion and add to the liquid. Rub the chicken with salt, pepper, cumin and oregano. While chicken is cooking, slice the peppers and onions and saute, takes a little longer than 10 minutes. By the time the chicken is done and cooled everything else is ready. Use chipoltes with adobe in the can, start slow and add more if needed. Start to finish, 1 hour and 15 minutes if you use your time the way I described.
Fantastic recipe! I put a little spin on it to make it my own. And it was AWSOME!!! It was a huge hit. Thanks Mike.
Delicious! I put it in a soft taco shell with cheese and served it with platanos sauteed in butter and sprinkled with brown sugar – YUM! Exquisite! I ended up using a 7 oz can of chipotle salsa instead of the chipotle seasoning and it was great.
This is chicken version of “ropa vieja”, takes a little while to prepare, but well worth the trouble. Served over brown rice and with fried plantains (platanos) makes a meal for six. Very good !
Big fan of DDD and found this recipe while poking through the site. This was a very good and hearty dish, but I did not follow the recipe to the T. The closest thing I would compare this too is a Mexican cacciatore.
I used a lot more garlic than the recipe called for and used fresh poblano peppers instead of the green bell pepper. I also chopped up some chipotle peppers and added it to the dish.
Overall it had a very authentic flavor to it. We served it with rice and beans and blop of sour cream on top. Left overs made killer filler for burritos – both at breakfast (w/eggs) and lunch (rice and beans).
I will be making this again – very tasty.