Orange–Guajillo Chili Pulled Chicken

Ingredientes

1 ounce dried guajillo chilies (5 medium), stemmed, seeded and torn into 1-inch pieces

1½ cups orange juice

5 medium garlic cloves, smashed and peeled

2 tablespoons white vinegar

2 teaspoons ground coriander

2 teaspoons honey

1 teaspoon dried oregano

Kosher salt

2 pounds boneless, skinless chicken thighs, trimmed

Instruções

1. In a 12-inch skillet over medium-high, toast the chilies, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 minute. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside.

2. In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. Pour the puree into the same skillet and bring to a boil over medium-high. Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until a skewer inserted into the chicken meets no resistance, about 20 minutes.

3. Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces. While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes. Stir the shredded chicken into the sauce, then taste and season with salt.

Notas

Don’t forget to trim any excess fat from the chicken thighs before cooking to prevent the dish from being greasy.

Chilorio, a pulled pork from the Mexican state of Sinaloa, inspired this dish, but instead of pork shoulder, we used faster-cooking chicken thighs. Fresh orange juice amplified the fruity notes of the guajillo chilies while giving the sauce a natural sweetness; a little vinegar and honey helped the balance. Serve with Mexican rice or tortillas, or use it as a filling for tacos. Diced white onion, sliced radishes and/or crumbled queso fresco are excellent garnishes.