Friday, August 6, 2010

{TASTEday} - Chicken Chilaquiles

Yay, it's Friday! I love Fridays, as I am sure most of you do as well. I promised when I wrote the post time to get {HEALTHY}!! that I would still try lots of new recipes and post recipes on Fridays. Just because I am following WW doesn't mean I am going to eat salads all day everyday.  yuck. I do like a good salad now and then, but I like real food, specifically, Mexican food! Yesterday I was browsing Martha Stewart and found this easy and delicious look recipe for Chicken Chilaquiles. I like recipes that are: 1. easy, 2. don't take FOREVER and a day (especially during the work week!) and 3. minimal ingredients. This recipe was all three. I did make a few adjustments though (based on the reviews I read & ww)

Here is my version of Martha's  Chicken Chilaquiles.

1 tbsp Peanut Oil (I was out of olive oil, but normally that's what I would have used!)
4 cloves garlic, chopped
1 28oz can whole peeled tomatoes in puree
2 canned chipotle chiles in adobo sauce, finely chopped (about 1 heaping tbsp)
1 tbsp of adobe sauce (from can of chipotle chiles)
1 can of black beans, drained
1 1/4 lb of boneless, skinless chicken thighs*
1/2 c lightly packed cilantro leaves, chopped
tortilla chips
light sour cream

** i LOVE chicken thighs. They have so much more flavor. I buy the Just BARE Chicken which is already 1.25 lbs and boneless/skinless **
1. Place chicken thighs in a saucepan and fill with water just over the height of the chicken. Sprinkle in salt & pepper. Cover until boiling. Remove lid and let boil for 12-15 minutes. Remove Chicken from pot. Once cool, shred the chicken. Place aside.

Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

3. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, black beans, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

4.  Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

5. Place a handful (or so) of chips at the bottom of a bowl. Top with the chicken/tomato mixture. Garnish with cilantro and sour cream.
Makes about 6 servings.

It was fantastic! One of my new favorite dishes. It's easy and the chipotle peppers and adobe give it great flavor that I'm not used to cooking with! I did change a couple things from Martha's recipe. She has you use a small rotisserie chicken. That would have actually make the recipe only 4 steps and easier, but I wanted to boil the chicken (healthier) and save a little money. (Rotisserie Chicken - $5.99, Chicken Thighs, $3.99) Also, the original recipe says to add feta cheese as an additional garnish. Because I am trying to be healthier, I cut that out, but I promise, it's SO good without it! Lastly, when I was reading the reviews on the original recipe, people said they added black beans for extra protein. I thought the beans were great!

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