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Chicken in Red Chile-Tomato Broth |
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Serves: 4 Print this Recipe(Chilpachole de Pollo y Chayote) Category: Chicken and Turkey Soups Makes 4 to 6 servings This soup of rich red chile broth with generous chunks of chicken and chayote (a pear-shaped squash that is used similarly to summer squash), can make a meal when eaten with warm corn tortillas, to dip into the flavorful soup. Fresh lime juice is always added just before eating. 6 cups canned fat-free reduced-sodium chicken broth 6 skinless boneless chicken thighs 1 medium chayote squash, peeled and cut into 1-inch cubes 4 cloves garlic (large), thinly sliced 1 teaspoon salt, or to taste 8 guajillo chiles, toasted and seeded 4 ancho chiles, toasted and seeded __Toasting Dried Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 1 tablespoon olive oil or vegetable oil 1 (6- to 7-inch) corn tortilla, quartered 1/2 medium white onion, chopped 4 plum tomatoes, halved lengthwise 1 tablespoon chopped epazote leaves, or 1 teaspoon dried epazote 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled Lime wedges 1. Put the chicken broth in a large saucepan. Trim excess fat from the chicken, and cut into 1-inch pieces. Add the chicken and the chayote to the broth. Add half of the garlic and 1/2 teaspoon of the salt. Bring to a boil; then reduce heat to low, cover and simmer until the chicken and chayote are tender, about 20 minutes. Reserve in the pan off heat. 2. Meanwhile prepare the chiles. Then, soak them in a bowl of hot water, 20 minutes. While the chiles soak, heat the oil in a large nonstick skillet and fry the tortilla quarters until crisp and lightly browned on both sides. Transfer to a blender. 3. In the same skillet, fry the onion stirring, 1 minute. Add the remaining garlic, stirring, until onions and garlic start to brown about 3 minutes. Add the remaining salt. Transfer to the blender. In the same skillet, cook the tomatoes on both sides until soft and the skins are charred in spots, about 5 minutes. Transfer to the blender. 4. Drain the chiles, discarding the water, and add the chiles to the blender. Add 1 cup of the chicken broth from cooking the chicken. Blend as smoothly as possible. (Blend in batches, if necessary.) 5. Pour the chile purée through a strainer into the pan with the broth and chicken, pressing to extract most of the solids and juices. Discard the debris. Add the epazote and oregano to the broth. Bring to a boil; then reduce heat to low, cover and simmer 15 minutes to blend the flavors. Adjust seasoning. Serve hot with lime wedges. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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