Pulled Chipotle Chicken and Fixin’s

Ingredients

For the poached chicken:

• 1 4-5 pound organic chicken, rinsed
• 2 ribs celery, cut into thirds
• 2 carrots with leafy tops, cut into thirds
• 1 onion, quartered
• 2 large cloves garlic, crushed
• 1 large bay leaf
• 1 teaspoon peppercorns
• A few stems of parsley
• Kosher salt
• 2 tablespoons olive oil or canola oil
• 2 mild red peppers, frying, field or bell, quartered lengthwise, then thinly sliced
• 1 large onion, quartered and thinly sliced
• 4 cloves garlic, thinly sliced
• Salt and pepper
• About 1 1/2 teaspoons ground cumin (1/2 palmful)
• 4 chipotle peppers in adobo, seeded, then very finely chopped, plus 3 tablespoons of sauce
• 2 cups poaching liquid or chicken stock
• 1 can diced tomatoes (14 ounces)
• 1 can fire-roasted diced tomatoes (14 ounces)
• A small handful cilantro, finely chopped
• 1 poached chicken, skin and bones removed, shredded

For the fixin’s:

• Charred or warmed corn tortillas
• Shredded lettuce
• Shredded Manchego, cheddar or Chihuahua cheese
• Diced avocado dressed in lime
• Pickled sliced jalapeño peppers
• Cilantro leaves
• Red onions, chopped or thin rings