Pulled Chicken with the World’s Easiest Guacamole

Pulled Chicken with the World’s Easiest Guacamole (Serves 1-2)

I like this stuff so much; I ate it five times the first week I made it. I did not know I was making guacamole when I mixed avocado, diced tomatoes with peppers, and sweet yellow onion, I just thought they would taste good together. Lots of people think they taste good together, but my recipe requires less work than others I’ve seen, so I’m calling mine the World’s Easiest Guacamole.

Prep and Cook Time: 15-20 minutes

Guacamole
Ingredient list:

1 ripe avocado
1 sweet yellow onion, chopped
1 14.5-ounce can of diced and fire roasted tomatoes, especially ones with peppers
Garlic powder
Salt

Directions: Slice a ripe avocado in half and scoop the flesh into a bowl. Mash the avocado up with a fork. Add a handful of chopped onion to the bowl. Add can of diced tomatoes. Add a generous dusting of garlic powder. Stir ingredients together. Taste and add garlic powder and salt as needed. Pile pulled chicken (see below) on top. Enjoy!

Notes:  I have used both Trader Joe’s and Muir Glenn’s canned tomatoes. The ones with green or Chipotle peppers add especially nice flavor. I find the Chipotle pepper version makes this dish a bit hot for breakfast, but I love it when my stomach is fully awake.

The taste of guacamole improves with a little age. If you can wait, let your guacamole sit in a covered plastic container in the refrigerator for at least an hour before eating. I eat some right away, but I have noticed that I like leftovers in the morning a lot.

Pulled Chicken
Ingredient list:

1 whole young hen (mine are often about 4 pounds)
Red chili powder
Garlic powder
Black pepper
Salt

Directions: Remove chicken from packaging. Remove giblets (package including the heart, liver, and neck) from the body cavity. Freeze the giblets to use in making chicken stock later. Rinse chicken and add the whole bird to pressure cooker (alternate method noted below). Dust generously with salt, garlic powder, red chili powder, and black pepper. Add enough water to almost submerge the chicken. In my case that was about 10 cups. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks.

Discard the bones and skin. Let the broth cool for 30 minutes to an hour and then transfer to plastic containers. Keep what you need for cooking over the next 4-5 days in the refrigerator and freeze the rest.

Notes: You can boil a whole chicken in a Dutch oven or stock pot for about 40 minutes and get about the same result as pressure cooking a whole bird 20 minutes. I prepare a whole chicken every week now because I can think of so many things to do with pulled chicken and homemade broth.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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