Green Chicken Chilaquiles Stew
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Chicken Stock2 tbsp
Vegetable Oil1 medium
Onion (cut in half)2 cups
Tomatillo Salsa (see recipe)1 cup
Grated Cotija Cheese1 cup
Crema1 cup
Water (cold)2 bunches
Cilantro (fresh)2 tsps
SaltDirections:
1
Heat over medium heat
2
Bring chicken stock to boil in deep skillet
3
Season chicken with salt and pepper
4
Add to broth
5
Cover and cook until chicken is opaque in center, about 8 minutes
6
Transfer chicken to work surface; reserve stock
7
Cool chicken
8
Shred
9
Heat 2 tablespoons oil in heavy large saucepan over medium heat
10
Add 1 chopped onion
11
Saute until soft
12
Add garlic and saute until fragrant, about 2 minutes
13
Add salsa and reserved stock
14
Simmer 10 minutes
15
Pour 1 cup vegetable oil into large skillet
16
When hot, fry tortillas in batches until golden brown and crisp
17
Using slotted spoon, transfer tortillas to paper towels and drain
18
Add shredded chicken to salsa pot
19
Bring to boil
20
Add cilantro
21
Season to taste with salt and pepper
22
Stir in fried tortilla chips
23
Ladle into bowls
24
Sprinkle with cheese and finely chopped onion
25
Place dollop of crema in center and serve
26
Place tomatillos, jalapenos and water in blender
27
Coarsely chop
28
Add onion, cilantro and salt
29
Puree until smooth, about 2 minutes
30
Transfer to medium saucepan
31
Simmer until reduced to 2 cups, about 10 minutes
32
Season with salt and pepper