South of the Border Pulled Chicken

This fall-off-the-bone chicken is a great addition to your weekly dinner rotation. Serve over salad or with rice and beans.
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Chicken and Rice

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This fall-off-the-bone chicken is a great addition to your weekly dinner rotation. Serve over salad or with rice and beans.

Ingredients

  • 1  Tablespoon  olive oil
  • large onion, cut in half, then into thin slices
  • cloves garlic, minced or pressed
  • 1  Teaspoon  ground coriander
  • 1  Teaspoon  ground cumin
  • 1  Teaspoon  dried oregano
  • 1  Teaspoon  chili powder
  • 1  Teaspoon  smoked paprika (optional)
  • 1  Teaspoon  chipotle chile in adobo (optional)
  • 1 3-4  Pound  chicken, cut up, skin removed
  • 1 28-  Ounce  can crushed or diced tomatoes with their juice
  • Salt, to taste
  • Pepper, to taste

Directions

In a heavy saucepan large enough to hold all the chicken pieces in 1 layer, heat the olive oil over medium-high heat.

Add the onion, lower heat, and let onions sweat without browning, stirring occasionally for approximately 5 minutes.

Add the garlic, coriander, cumin, oregano, paprika, chili powder, and chipotle chile. Turn the heat up to medium-high, and stir until fragrant.

Add the chicken pieces, flesh side down, and the tomatoes. Bring to a boil.

Reduce to a simmer, cover partially, and cook for 90 minutes. The meat should start to pull away from the bone of the drumsticks.

Allow the chicken to cool enough to handle, then pull the meat from the bones with your hands or a fork.

 

Pulled Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Pulled Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.