Recipe courtesy of Mary Sue Milliken and Susan Feniger

Green Chicken Chilaquiles Stew

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

TOMATILLO SALSA

Directions

  1. 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.
  2. 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 minutes.
  3. 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.
  4. 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.

TOMATILLO SALSA

  1. Place tomatillos, jalapenos and water in blender. Coarsely chop. Add onion, cilantro and salt. Puree until smooth, about 2 minutes. Transfer to medium saucepan. Simmer until reduced to 2 cups, about 10 minutes. Season with salt and pepper.
Michael Solomonov

Twice Fried Chicken

16m Intermediate 97%
CLASS
9m Easy 100%
CLASS
10m Easy 100%
CLASS
22m Intermediate 99%
CLASS