I've cooked a host of items, but have not had the time to photo or blog about them. Between jetlag, getting back into the swing of things at work, and getting ready for a housefull of guests and planning for Thanksgiving -- well, time's been scrunched. I will be putting up photos of some of the food we had in China, including bird's nest and sharkfin soup. My recent cooking highlighs include a mis-named but tasty "Apple Crisp" out of a New York Times cookbook that actually looks like small cinnamon rolls with diced apples between the rolled layers. I suspect the recipe title is an editing error. A yummy chicken and biscuit potpie out of the FoodTV cookbook, which deserves to be photographed and blogged about. And a green chicken chilaquiles stew, which is not nearly so photogenic, but is tasty all the same. The chicken chilaquiles stew I can do from memory, the rest will have to wait for another time.
Green Chicken Chilaquiles Stew
Season 1lb boneless, skinless chicken breasts with salt and pepper. Boil the chicken in 2 cups chicken stock in a covered pot until cooked. Set chicken aside to cool and reserve the broth. Saute one diced onion until soft. Add several cloves of diced garlic. Add the onion and garlic and 2 cups of tomatillo salsa to the chicken broth and simmer 10 minutes. Fry in batches about 10 tortillas, cut into strips, until light brown and crispy. Drain on paper towel. Shred the chicken. Add the chicken and a bunch of diced cilantro to the pot. Add the tortilla strips. Stir to coat and let sit so the tortillas soften. Taste and correct for salt.
You can serve it with grated cheese, preferably cotija, and a little crema.
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