Sunday, 30 November 2014

Chicken Chilaquiles

Anybody getting sick and tired of me raving about how much I love Mexican cuisine yet? Well brace yourself because this one is a barn burner. So awesome and easy and delicious. And I made it for snack today for my football friends and it took no effort at all. Nobody even noticed I disappeared to the kitchen and came back with lunch. But they expect that of me anyway. This is a recipe I have been wanting to try for so long just and only for its sexy name. Chilaquiles. Can you even say it without smiling and thinking of joy and happiness and sexiness and flavour? Didn't think so. So let's light up the joint and buck up a sexy meal!

You'll need:
3 tablespoons of paprika
3 tablespoons of chili powder
1/2 teaspoon of cayenne powder
1/2 teaspoon of ground cumin
1 teaspoon of sugar
1/2 teaspoon of salt
That's your flavour base.
3 tablespoons of Canola oil or vegetable oil
3 tablespoons of flour
2 cloves of finely chopped garlic
1 box of chicken broth. You may want to use low sodium since we're going to throw a bag of Frito chips into this later
Boneless, skinless chicken breasts. I used 2 to feed 4 people. So use 4 breasts if you're feeding more than that.
Salt and pepper to season
A bag of Frito chips
1 cup of crumbled Feta cheese. Or use Mexican cheese if you can get your hands on it
Sour Cream to garnish
Thinly sliced red onion to garnish
Chopped Cilantro and a squeeze of lime juice to garnish

Combine your paprika, chili powder, cayenne, cumin, sugar and salt in a bowl, whisking it all up and set aside.
Chop your garlic
Season your chicken breasts with salt and pepper and bake at 350 degrees for about 40 minutes. Remove from the oven and let rest for 10 minutes.
Heat the oil on medium heat and whisk in the flour to make a roux. Whisk for 3 or 4 minutes until golden. Add the garlic and the spice mixture. Keep on whisking and slowly whisk in the broth, and keep on whisking until it's smooth and be sure to scrape the sides and incorporate it all. Cover and let it simmer for about half an hour until it is thick enough to coat a spoon. We're looking for gravy texture here.
Slice your onion and organize your garnishes while that simmers.
Slice your chicken horizontally.
Throw a bag of Fritos into the sauce 3 minutes before you plan to serve. And stir it all up.

To plate:
Add the Frito and sauce mixture onto a plate. Top with the chicken, cheese, red onion, cilantro and a squeeze of lime. Drizzle some sour cream over it. And that's it! And my piece of crap, virus infected laptop won't let me post a photo. And that's a shame because this is a very beautiful dish. So photo to come soon and cheers my friends!

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