Jasmine's Amazing Aztec Chicken.
(Jasmine if you send me your photos on email I can attach them to the blog).
- 2 lg ripe tomatoes
- 4 to 5 chipotle chilies
- 1/2 cup chicken stock
- 2 Tbsp vegetable oil
- 4 lg garlic cloves, finely chopped
- 1 lg white onion, thinly sliced in half moons
- 2 tsp ground cumin
- 1/2 tsp ground nutmeg
- 4 to 6 cups shredded cooked chicken
- salt and pepper, to taste
Heat a griddle over high heat until a drop of water sizzles on contact. Add the tomatoes and roast, turning several times, until blackened on all sides. Remove and let sit until cool to touch. Working over a mixing bowl to catch any juice, peel off the black skin, cut and remove any seeds. Coarsely chop into large chunks and add to a food processor or blender. Add the chilies and the chicken stock and process until coarse.
In a large skillet, heat the oil over medium high heat. When hot, add the garlic and onions; sautée 2 to 3 minutes until soften. Add the tomato chili mixture, cumin and nutmeg and stir for 3 minutes to heat. Reduce heat to medium; add shredded chicken and simmer uncovered, until, most of the liquid has evaporated, about 8 to 10 minutes. Season with salt.
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