Pulled Chicken

Have you tasted a chicken salad only to find the chicken apart from the salad dressing has no taste. Here’s a simple way to remedy that! This recipe is large enough for several meals. Use this for tacos, quesadillas, enchiladas, salads or any recipe calling for cooked chicken.

Recipe

2 bone-in whole chicken legs with skin (includes drumstick and thigh) ! Bone-in whole chicken breast with skin 2 Tablespoons of olive oil

Spices (mix the following 6 spices together)

1 Tablespoon Hatch chili powder 2 Teaspoons ground cumin 1 1/2 Teaspoon dried oregano 1/4 to 1/2 Teaspoon cayenne pepper 1/4 Teaspoon garlic powder 1/4 Teaspoon onion powder

Salt-Pepper-Tajin Chicken broth (optional) Cilantro (optional as garnish)

Rinse the chicken in cold water if this is your usual. Otherwise, just pat dry to prepare for covering with spices. Sprinkle the mixed spices over all surfaces. Sprinkle all surfaces with freshly ground sea salt and pepper. Sprinkle too with the Tajin. Keep in mind the Tajin likewise has salt.

Heat olive oil in a large dutch oven over medium-high heat. Place the chicken in a single layer in the hot oil and lightly brown all surfaces. Turn to low heat and cover. Cook for about 3 hours until the meat falls from the bone. There is no need to add any liquid if the heat remains low and the lid is tight. When you check the cooking the meat should have plenty of bubbling liquid covering the bottom of the dutch oven.

When chicken is cooked to this state remove to a platter and let cool. Pour liquid from pan into an oil separator. Pour liquid after it separates out oil into a measuring cup. Discard oil. There will be about 1-2 cups of reserved liquid. Add heated chicken broth or water to bring to at least 1 1/2 cups. Return this back to dutch oven.

Debone and remove skin from the slightly cooled chicken. Place chicken into the dutch oven with the liquid. Shred with two folks until the consistency you like.

It’s ready to eat! Or used in a cooked chicken recipe of your choice!