Green Chicken Chilaquiles Stew Recipe - Cooking Index
|2 cups||474ml||Chicken stock|
|1 lb||454g / 16oz||Boneless skinless chicken breasts|
|2 tablespoons||30ml||Vegetable oil - plus|
|1 cup||237ml||Vegetable oil|
|1||Onion - chopped|
|3||Garlic cloves - minced|
|2 cups||474ml||Tomatillo Salsa (Green Salsa) - see * Note|
|10 cups||625g / 22oz||Corn Tortillas - see * Note (small) cut 1/2" wide strips|
|1||Cilantro - leaves chopped|
|1/4 cup||36g / 1.3oz||Grated Cotija cheese|
|1/4 cup||15g / 0.5oz||Finely-diced onion|
|1/2 cup||118ml||Crema - see * Note|
* Note: See the "Tomatillo Salsa (Green Salsa)", "Corn Tortillas", and "Crema" recipes which are included in this collection.
Bring chicken stock to boil in deep skillet. Season chicken with salt and pepper. Add to broth. Cover and cook until chicken is opaque in center, about 8 minutes. Transfer chicken to work surface; reserve stock. Cool chicken. Shred.
Transfer the Tomatillo Salsa to a medium saucepan. Simmer until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper.
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add 1 chopped onion. Saute until soft. Add garlic and saute until fragrant, about 2 minutes. Add Tomatillo Salsa and reserved stock. Simmer 10 minutes.
Pour 1 cup vegetable oil into large skillet. Heat over medium heat. When hot, fry tortillas in batches until golden brown and crisp. Using slotted spoon, transfer tortillas to paper towels and drain.
Add shredded chicken to salsa pot. Bring to boil. Add cilantro. Season to taste with salt and pepper. Stir in fried tortilla chips. Ladle into bowls. Sprinkle with cheese and finely-chopped onion. Place a dollop of Crema in center and serve.
This recipe yields 4 servings.
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6334 broadcast 12-06 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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