Tips for Braising

Here is a very easy and wonderful recipe for pulled chicken. I like to use bone in chicken because it is more flavorful and moist. You can use this recipe for filling tamales but it is also a great recipe by itself. You can use it in tacos, burritos, enchiladas, quesadillas and some much more! It is very important when you are searing/browning the chicken that the oil and pot are nice and hot so you can create those delicious brown bits at the bottom of your pot, that will eventually build the foundations for the sauce, keep this in mind every time you are searing proteins.



Yield: about 2 dozen tamales

  • 5 chicken thighs
  • 1 green bell pepper, roughly chopped
  • 1 yellow onion, roughly chopped
  • 2 cloves of garlic, minced
  • 2 celery sticks, roughly chopped
  • 2 tbsp of tomato paste
  • 2 tbsp of cumin
  • 1 bay leave
  • 1 beer
  • 1 tbsp of chipotles in adobo sauce
  • 1 lime
  • a handful of cilantro, roughly chopped



Preheat oven to 350F

Season chicken with salt and pepper, heat up a Dutch Oven and add 3 tbsp of canola oil, brown the chicken pieces on both sides, remove from pot and set aside. Add the onion, celery, and bell peppers to the pot and saute until aromatic and translucid, about 3 minutes, then add the garlic and saute another minute. Add cumin, bay leave, and tomato paste, stir well and cook another minute, add the beer and return the chicken pieces to the pot. Cover the Dutch oven and place in preheated oven for 45 minutes.

Remove chicken pieces, and remove skins, and bones, shred the chicken using two forks and set aside. Remove the bay leaf from the pot and add all the juices with veggies from the pot into a blender, let juices cool off to room temperature. Then add the cilantro, the chipotles in adobo sauce, and the lime juice, process until smooth and correct seasonings, add sauce to the shredded chicken and toss well.

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