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1
To poach the chicken: Add the meat to a large cooking pot in one layer.
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2
Add water (and spices if you want) until the meat is covered by about 1/2 of liquid.
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3
Bring the pot to a boil, reduce to a gentle simmer (think a bubble here and there escaping) and cover.
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4
Let cook for 15 minutes.
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5
Turn off the heat and let sit for 15 minutes longer.
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6
Remove the meat, pour off the water and let cool while you prepare the rest of the ingredients.
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7
Shred once cool enough to handle.
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2.
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Dice the peppers and onion.
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Add to the pot with a spoonful of cooking fat (your choice...coconut oil, butter, bacon fat, etc), and cook until the veg are softened and a bit browned.
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3.
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Pour the chicken stock, diced tomatoes and diced chilis into the pot.
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13
Add the cumin and paprika.
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Taste and add salt and pepper if needed (this will depend on if you used low-salt stock and/or personal preference).
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5.
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Add the shredded chicken to the pot and heat through.
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6.
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Serve with a chopped cilantro, sliced avocado, a sprinkle of pumpkin seeds, etc.
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19
There are so many options for this dish that can cut the prep time down to almost nothing:.
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20
use store-bought rotisserie chicken.
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21
use prepared chicken stock.
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22
substitute any other cooked meat you have (beef, pork, etc).
