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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- One 4-pound chicken
- 5 cloves garlic, smashed
- 1 onion, quartered
- 2 habanero chiles
- 1 jalapeno (with seeds), halved lengthwise
- 1/2 bunch cilantro
- 3 tablespoons fresh lime juice, plus more if needed
- Kosher salt and freshly ground black pepper
- Serving suggestions: chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco, tortillas and grilled corn
Method
- Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot.
- Skim the foam from the surface.
- Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
- Remove the chicken from the broth.
- Strain the broth into another large pot.
- Return the chiles to broth and discard remaining solids.
- Shred chicken meat and discard the skin and bones.
- Set the chicken aside for future use.
- Meanwhile, set the pot with the strained broth over medium heat and add the cilantro.
- Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour.
- Discard the cilantro.
- Stir in the lime juice.
- Season with salt and pepper, and add more lime juice if desired.
- Return the chicken to the broth.
- Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.
