Sunday, December 6, 2009
IGA Item of the Week
Chipotle chiles in adobo are smoked jalapenos packed in a flavorful tomato puree. When I first moved to Sag Harbor, I had to order them by mail or buy them in the city. Then one happy day a few years ago I saw them at the IGA, right next to the Old El Paso refried beans. I use them constantly to add a smoky, spicy flavor to innumerable dishes, including these quick chilaquiles. To make this dinner even quicker, you can use plain corn tortilla chips from a bag (the IGA ha some good all-natural options) instead of making your own.
Chipotle Chicken Chilaquiles
One 7.5-ounce package corn tortillas
Two 15-ounce cans diced tomatoes, drained
1/2 small canned chipotle chile in adobo sauce
2 tablespoons olive oil
2 boneless, skinless chicken breast halves,
1 small onion, finely chopped
3 garlic cloves
2 1/2 cups low-sodium canned chicken both
2 tablespoons finely chopped fresh cilantro
1. Preheat the oven to 375 degrees. Arrange oven racks in the top and bottom thirds of the oven. Cut the tortillas into 8 wedges each. Spray two baking sheets with nonstick cooking spray. Arrange the tortilla wedges on the baking sheet, spray with more cooking spray, and sprinkle with salt. Bake until golden, 6 to 9 minutes.
2. Combine the drained tomatoes and chipotle chile in a blender and blend until smooth. Set aside.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt. Add to the pot and brown on both sides, about 6 minutes total. Transfer to a plate.
4. Add the onion to the pot and cook until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, another 30 seconds. Add the tomato mixture and cook, stirring often, until thickened, 4 to 5 minutes. Stir in the broth and bring to a boil. Add the chicken, cover, and simmer until it is cooked through, about 5 minutes. Remove the chicken to a plate with a slotted spoon and cover with foild to keep warm.
5. Add the chips to the pot, bring to a boil, cover, and remove from the heat. Let stand until the chips are softened but still chewy, 4 to 5 minutes.
6. Portion the chilaquiles into soup bowls, top with some of the chicken, shredded. Sprinkle with cilantro and serve immediately.