Updated: Jan 7
Let me start with my two favorite chiles, Ancho and Guajillo. They are both pretty mild and give off a bit of sweetness and they work very well together. Rehydrating these for stocks, sopas, and sauces is genius and deliciously authentic.
For this chicken recipe, I make a poaching liquid by rehydrating these chiles (2 each) in 5 cups of water, with 1/2 white onion, some celery stalks (leave the flower part on), 1/4 cup of fresh cilantro and 2 carrots.
I boil these ingredients together for about 25 minutes.
Once your stock is deep red color add your chicken after you season it with Adobo to the liquid on a simmer.
When your chicken is fully cooked -about 20 poaching minutes or 165F- remove it from the stock and **let it rest for 15 minutes** do not skip that step.
Once chicken is rested, shred with two forks, starting together and pulling in opposite directions.
This chicken is delicious to keep on hand in the fridge to add on to salads, tacos, or over rice. It's also delicious in scrambled eggs and salsa.