Pulled Chicken, Diced Tomatoes, Avocado, and Onion (Serves 3-4)
I forgot how much I like pulled chicken mixed with homemade guacamole. This recipe is an update to my original Pulled Chicken with the World’s Easiest Guacamole. I stir-fried a batch of broccoli florets in coconut oil and ate them with a few dried cranberries to make this a meal.
Prep and Cook Time: 10-15 minutes
1 ripe avocado
1 fresh lime (or bottled lime juice)
1 small sweet yellow onion, chopped
1 14.5-ounce can of diced tomatoes (mine were fire roasted with green chilies)
Directions: Slice a ripe avocado in half and scoop the flesh into a bowl. Mash the avocado up with a fork. Add a generous splash of lime juice. 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, salt, and pepper as needed. Add 3 to 4 cups of pulled chicken (see below) and stir mixture together. The flavors improve with time together, but taste good if you are ready to eat immediately too.
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 love it when my stomach is fully awake.
Prep and cook time: 60 minutes
1 whole young hen (mine are often about 4 pounds)
Chinese five spice powder
Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Rinse chicken and parts and add to pressure cooker (alternate method noted below). Dust generously with spices and add enough water to submerge the chicken. 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 (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 or with your hands.
Discard the bones and skin. Let the broth cool for 30 minutes to an hour and then transfer to an air-tight container. The broth will keep about a week. You can use it in cooking or as a hot beverage.
Notes: You can boil a whole chicken in a Dutch oven or stockpot for about 60 minutes and get about the same result as pressure cooking a whole bird 30 minutes.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (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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