Shredded Chicken Chili

Do you want to be more thoughtful, spontaneous, creative, a tiger in bed? Than you need to know how to poach chicken, it isn't just delicious it's one of those cooking things that feels very advanced and adult but is super easy and will make you feel like a rock star (a.k.a. a tiger in bed). You can stop reading after the chicken recipe if you already have a KILLER chili recipe that you love. This chicken and broth is so amazing you can use it for anything, chili, soup, salads, seriously anything. Like I said after the chicken recipe I will tell you about the chili I made. You should learn how to do this not just because it’s easy and tastes amazing but the cost of boneless skinless breast is outrageous. The other day when it wasn’t on sale it cost $7.99 a pound. What??!! Insane this is much better and just as low fat if you peel off the skin when it’s done.

Shredded or Chopped Chicken and Broth

1 whole chicken cut up
1 onion
3 cloves garlic
1 carrot or 10 babies
3 stalks celery
10 peppercorns or 1 tsp. ground pepper
2 tsp salt
8-10 cups water
Suggested Spices:
2 bay leaves
1 tsp dried thyme or 4 sprigs fresh
½ tsp crushed red pepper flakes

Peel, wash and cut into 2-3 inch pieces all the vegetables (garlic just peel but leave whole), place them in the bottom of a large pot. Add all of the chicken (neck too but not the heart, etc. that comes in the bag), the spices and water, make sure the water is covering the chicken. Over medium high heat bring everything to a boil, then reduce it to a simmer and cover for about 20 minutes. The chicken should be done but you can check it by cutting into the breast and seeing if it is no longer pink, or use a meat thermometer and make sure it reaches 160 degrees. Remove the chicken to a pan or large plate and let it cool. When it’s cool remove the chicken skins and the meat from the bones. Chop it if you like in small cubes or I like to shred it with two forks.Remove all the vegetable and toss them, then strain the broth. Once you cool the broth, scrape off the fat and throw it away. Really you can use this broth for soup or something, it will stay in the fridge (a week) of freeze it (longer than a week).

The Chili!

1 tablespoon olive oil
½ onion chopped
3 cloves garlic chopped
2 pablano peppers chopped
1 can (6 ounce) diced mild green chiles
1 package sliced mushrooms (chop these more is you like)
1 can (15 ounce) crushed tomatoes (or half of large can)
2 cans (15 ounce) beans, drained and rinsed (I like red or white beans for this)
1 teaspoon salt
½- 1 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon curry powder
½ teaspoon chipotle chili powder or ½ chipotle pepper chopped very fine
4-5 cups chicken broth
1/3 cup chopped cilantro
2 chicken breasts and 1 chicken thigh shredded

In a large pot sauté the onion and garlic (use half of the salt now too). Add the peppers and mushrooms, cook until everything soft about 7 minutes. Stir in the dry spices and cook another minute or too, then add the beans, crushed tomatoes and broth. Continue to simmer for about 10-20 minutes so the flavors can marry. Add the chicken and cilantro at the last minute. Serve with a dab of sour cream if you like and the Mexican slaw.