Chipotle chicken stock

Chipotle chicken stock

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

This smoky and spicy chicken stock is the foundation of many sauces and is a feature of everyday Latin cooking. It is fantastically fragrant and provides a great depth of flavour. It is wonderful as a base for flavoured rice, pozole, slow-cooked meats and for cooking shellfish.

Ingredients

Quantity Ingredient
1 onion
1 garlic bulb
2 green jalapenos
1.5 litres chicken stock
1kg chicken wings
150g chipotle in adobo sauce
50g achiote paste
or a large pinch saffron threads
2 cinnamon sticks
2 1/2 tablespoons ground cumin
2 1/2 tablespoons smoked paprika
1 tablespoon salt

Method

  1. Preheat an overhead grill (broiler) to high.
  2. Cut the onion and garlic in half crossways. Arrange the onion, garlic and jalapeños on a grill tray and grill (broil) for 10 minutes, or until caramelised and charred.
  3. Combine the onion, garlic and jalapeños with all the remaining ingredients, except the saffron (if using), in a large saucepan and bring to the boil over medium–high heat. Reduce the heat and simmer for 15 minutes, skimming away any impurities that rise to the surface. Add the saffron, if using, and gently simmer for a further 30 minutes.
  4. Remove from the heat and set aside to cool slightly. Strain into an airtight container. Store in the refrigerator for up to 1 week, or freeze for up to 1 month.

Paul’s tip

  • The left-over chicken wings can be re-used for a great snack or for another recipe.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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