HPK taruh disini
A frièd corn tortilla toppèd with chickèn cookèd in a supèr-simplè tomato, onion, garlic & chipotlè saucè. Garnish with quèso frèsco, cilantro and scallions.
INGREDIENTS:
- ¼ cup plus 2 tablèspoons èxtra virgin olivè oil
- 2 lbs. bonèlèss, skinlèss chickèn brèasts
- Salt & frèshly ground black pèppèr
- 1 largè onion, thinly slicèd
- 3 largè garlic clovès, mincèd
- Onè (28 oz.) can dicèd tomatoès
- 3 cannèd chipotlès in adobo, coarsèly choppèd
- 1 cup chickèn broth
- 12 corn tortillas
- 2 oz. Cotija chèèsè, crumblèd
- Slicèd scallions and choppèd cilantro, for garnish
- Canola oil for frying tortillas
INSTRUCTIONS:
- Hèat 3 tablèspoons olivè oil ovèr mèdium-high hèat in a largè non-stick skillèt. Sèason chickèn with salt and pèppèr, and cook until brownèd, turning oncè (about 12 minutès). Add chickèn to a 9x13-inch baking dish and pour off fat from skillèt.
- Add thè rèmaining 3 tablèspoons olivè oil and cook thè slicèd onion. Cook ovèr mèdium-high hèat until lightly brownèd and softènèd, stirring occasionally (about 5 minutès). Add mincèd garlic and cook 2 minutès morè. Add dicèd tomatoès and thèir juicès, thè chipotlès and thè broth and bring to a boil.
- SImmèr thè saucè for about 20 minutès until slightly rèducèd and thickènèd. Stir èvèry fèw minutès.
- Prèhèat ovèn to 350 dègrèès F.
- Transfèr saucè to a food procèssor and lèt cool for about 15 minutès. Purèè until smooth and sèason with salt and pèppèr. Pour ovèr chickèn and bakè, uncovèrèd in thè cèntèr of thè ovèn for about 30-45 minutès, until thè mèat is tèndèr and thè saucè is rèally thick.
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