Thursday, March 15, 2007

Chicken Chilaquiles - My Way

This recipe taught me an important lesson about cooking - read the recipe, from top to bottom and then re-read it again! I've had a bad habit in the past of skimming over a recipe and in the excitement and rush to cook/bake I either leave out an important step or ingredient. The first time we made this, I used 2 CANS of chipotle chiles when it should have been 2 chiles from A can! For those of you who know how hot these chipotle chiles are, laugh it up, I deserve it! Needless to say, there was cartoon-like steam coming out of our ears!!! We love spicy but not that HOT! After a few weeks, we built up the courage to try it again and we liked it alot but it was missing a little something something.

Tonight was our third try and I decided to play around with the recipe and see if we couldn't make it even better. It's perfect! Just enough spice, just enough heat, just enough of everything! Original recipe is here.

Chicken Chilaquiles - My Way
Martha Stewart Everyday Food (Modified)

1 tablespoon olive oil
4 garlic cloves, chopped
1 can (28 ounces) crushed tomatoes
2 canned chipotle chiles in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
2 tbsp oregano
1/4 tsp celery seeds
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp black pepper
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/4 cup chopped green onions
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1/2 cup jalapeno monterey jack cheese, shredded

1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

2. Add tomatoes, chipotles, adobo, and spices, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat.

4. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with green onions, sour cream, and shredded cheese.

1 comment:

Cate said...

I've made Martha's version before - so delicious, and nice and easy. :)