This spicy-sweet chicken, originally developed for our Chile-Chicken Nachos, transforms a rotisserie bird into a versatile filling for enchiladas, tacos, burritos, and more.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat oil in a large saucepan over medium-high until shimmering. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes. Stir in achiote paste and cook, stirring occasionally, until brick red, about 1 minute. Add ancho chiles, chipotle chile, stock, cumin, and 2 tsp. salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
Step 2
Transfer chile mixture to a blender and purée until smooth. Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt.
