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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Chilaquiles Recipe

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This recipe for Chicken Chilaquiles is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 tablespoons paprika 2 1/2 tablespoons chili powder 1/2 teaspoon cayenne 1/4 teaspoon ground cumin 1 teaspoon sugar 1/2 teaspoon salt 3 tablespoons cooking oil 3 tablespoons flour 2 cloves garlic, minced 3 cups canned low-sodium chicken broth or homemade stock 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all) 1/4 teaspoon fresh-ground black pepper 1/2 pound tortilla chips 1/4 pound feta, crumbled (about 3/4 cup) 1/2 cup sour cream 1 red onion, sliced thin 1/2 cup cilantro leaves

Directions:
Directions:
Step 1
In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.

Step 2
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.

Step 3
Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.

Step 4
Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.

Step 5
Wine Recommendation: These forceful, varied flavors need a gutsy wine, and zinfandel will more than hold its own. Look for old-vine cuvées from Sonoma's Dry Creek or Russian River valleys

Personal Notes:
Personal Notes:
Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.

 

 

 

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