Guacamole with Pulled Chicken over Fresh Mizuna

Guacamole with Pulled Chicken over Fresh Mizuna (Serves 1-2)

Greens have been growing like crazy at Cherith Farms this year and I’ve been bringing big bagfuls home every week. Fresh greens go nicely with cold dishes and one of my favorites is guacamole with pulled chicken. I started adding a little lime juice to my guacamole, so this recipe is an update to one I published several months ago.

Prep and Cook Time: 15-20 minutes

Ingredient list:

1 bunch of fresh mizuna or other tender greens
1 ripe avocado
1 sweet yellow onion
1 14.5-ounce can of fire roasted diced tomatoes with peppers
1 fresh lime
Garlic powder

Directions: Slice a ripe avocado in half and discard the pit. Scoop avocado flesh into a bowl and mash with a fork. Cut lime in half at its equator and squeeze the juice of both halves over the avocado. Peel onion and chop into bite-size pieces. Add a generous handful of chopped onion to the bowl. Add whole can of diced tomatoes to bowl. Add a generous dusting of salt and garlic powder. Stir ingredients together. Taste and add garlic powder and salt as needed. Add pulled chicken (see below) and mix in with the guacamole. Arrange fresh greens on a plate. Cover greens with guacamole and chicken. Enjoy!

Notes:  The taste of guacamole improves with a little age. If you can, let your guacamole sit in a covered plastic container in the refrigerator for at least an hour before eating.

Pulled Chicken (Serves 4-5)
Prep and Cook Time: 40-60 minutes
Ingredient list:

1 whole young hen (mine are typically 4-5 pounds)
Red chili powder
Coriander powder
Ground cumin
Garlic powder

Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Rinse and add the whole bird and the giblets to pressure cooker (alternate method noted below). Dust generously with salt, garlic powder, coriander powder, ground cumin, turmeric, and red chili powder. Add enough water to submerge the chicken. In my case that is about 10-12 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 30 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 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 an air-tight container.

Notes: You can boil a whole chicken in a Dutch oven or stock pot for about 50 minutes and get about the same result as pressure cooking a whole bird 30 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.

You can make a tasty chicken broth soup with the whole batch or use it a cup at a time in recipes that need a little chicken flavor and moisture. I discard broth after a week because I am always making new and don’t bother to freeze it like I used to do.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from (check it out in my “Store.”) 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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