Green chicken chilaquiles stew
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Green chicken chilaquiles stew
  Chicken    Appetizers    Greens    Stews  
Last updated 6/12/2012 12:58:20 AM. Recipe ID 21078. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Green chicken chilaquiles stew
 Categories: Toohot, Chicken, Appetizers
      Yield: 4 Servings
      2 c  Chicken stock
      1 lb Skinless boneless chicken
      2 tb Plus 1 cup vegetable oil
      1    Onion, chopped
      3    Garlic cloves, minced
      2 c  Tomatillo Salsa (see recipe)
     10 sm Corn tortillas,
           Cut into half inch wide
      1 bn Cilantro, leaves chopped
    1/4 c  Grated Cotija cheese
    1/4 c  Finely diced onion
    1/2 c  Crema
  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.
  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 salsa and reserved stock.  Simmer 10
  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 dollop of crema in center and serve.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 21078 (Apr 03, 2005)

[an error occurred while processing this directive]