- 1 (4-pound) chicken
- 1/4 cup olive oil
- 1 1/2 Spanish onions, julienne
- 1 red bell pepper, julienne
- 1 green bell pepper, julienne
- 5 garlic cloves, chopped
- 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
- 3 ounces Worcestershire sauce
- 4 ounces chipotle sauce
- 1 1/2 tablespoons dried oregano
- 2 tablespoons adobo seasoning
- Salt and pepper
- 1 bunch fresh cilantro leaves, chopped
For the Chicken Tamarillo:
Place whole chicken in stockpot and cover with water. Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked. Remove chicken to cutting board. Strain and reserve stock. Remove skin and discard. Shred the meat by pulling apart with your hands. Heat olive oil on medium heat in rondo or large high sided skillet) and saute onions for 10 minutes. Add peppers and garlic and saute for 5 minutes. Crush tomatoes with hands and add to skillet along with the juice from the can. Add the reserved chicken stock and simmer 5 minutes. Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes. Fold in cilantro before serving.
Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Michael Young, chef at Valencia Luncheria in Norwalk, CT.
Recipe courtesy of Bobby Flay