Crockpot Pulled Chicken
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 (14 oz) can tomato sauce
2-3 dried chipotle chiles, soaked in hot water for 30 mins,then drained and finely minced
1/4 cup cider vinegar
3 Tbsp honey
1 Tbsp plus 2 tsp smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
3 tsp dry mustard
1 Tbsp chili powder
1 tsp salt
3 lb boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic, and stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Adapted from beantownbaker.com