Wasn’t feeling well last night, otherwise I wouldn’t have been teasing you with just pictures … ;) Spent the morning in the hospital, but thankfully just have a virus, so I’m back at home recuperating, but, of course, no cooking today. The Husband made pork chops and rice for him and Nicholas, and Chicken Noodle Soup for me.
Onto last night’s dinner, which is a perfect entry for Kalyn’s Kitchen’s Weekend Herb Blogging.
Dinner was Chicken Chilaquiles, a recipe I found in Martha Stewart’s recent issue of Everyday Food. Quick and easy, it was actually on the table in under 20 minutes, so it makes a perfect weeknight meal. I love the smell of fresh cilantro, and it was a perfect addition in this recipe. The only change I made was to cut back the chipotle chile (halved) and in addition to her toppings, I also made a Guacamole Cream, again using fresh cilantro and used that as well. Delicious, flavorful, easy … I’ll definitely be making this one again. Coincidentally, it makes a perfect submission for IMBB #24.
All for tonight…
Chicken Chilaquiles
Serves 4
1 tablespoon olive oil
4 garlic cloves, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce (from same can) coarse salt
1 small cooked rotisserie chicken, skinned and shredded
1/2 cup lightly packed fresh cilantro leaves, chopped, plus sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounce feta cheese, crumbled
Combine oil and garlic in a large saucepan, cook over medium heat, stirring occasionally until fragrant and sizzling, about 1-2 minutes. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo and 1 cup water. Bring to boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat and stir in chopped cilantro. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.
A year ago today … it was all about the Cherry Baby Cakes.
Sounds fabulous with me. You know I have a weakness for cilantro. Anything with cilantro and I know I’ll love it.
Sounds yummy ! What is a adobo sauce ?
Lovely makeover @ blog.
This looks so flavourful! I love the clean, fresh taste of cilantro!
You have a great blog … I’m going to enjoy going through your archives.
And I hope you feel better soon!
I love getting rotissiere chicken for two reasons. No cooking and free chicken stock afterwards. Those chickens make the best stock!!!
MMM. I love Chilaquiles, and was looking at a recipe for them last night. My mouth is watering now.
Sorry to hear you were ill. That’s never fun in conjunction with food and cooking. That does look delish, too!
Love cilantro and love, love, love guacamole! Hmm, so when you mentioned Guacamole Cream …. hmmm, caught my interest. What’s that?
Thanks!
Kalyn, I’m right there with you!
Spicehut — when you buy canned chipotle chiles, the sauce that it’s in is adobo sauce. Hope this helps!
Thanks for dropping by, Tania!
Randi – how do you make your stock from the rotisserie chicken? Never tried that before, but sounds like I should be doing it! :)
Sher – I hope you try the recipe – it’s a keeper!
MonkeyBites – thanks!
Anonymous – Guacamole Cream is my own creation. Take 2-3 avocados and mash them up, add a splash or two of lemon juice, a handful of fresh cilantro, salt and pepper to taste, and lastly, a teaspoon of sour cream (low fat ok) per avocado. A nice twist on guacamole. Hope you like it!
Sounds delicious! I have a friend who was posted at the UK Embassy in Mexico City a few years ago and he tells me this was his favourite breakfast when he was there!