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1
For the Chicken Tamarillo:
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Place whole chicken in stockpot and cover with water.
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Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked.
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Remove chicken to cutting board.
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Strain and reserve stock.
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Remove skin and discard.
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Shred the meat by pulling apart with your hands.
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Heat olive oil on medium heat in rondo or large high sided skillet) and saute onions for 10 minutes.
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Add peppers and garlic and saute for 5 minutes.
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Crush tomatoes with hands and add to skillet along with the juice from the can.
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Add the reserved chicken stock and simmer 5 minutes.
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Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes.
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Fold in cilantro before serving.
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Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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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.
