| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 8 | servings | |
INGREDIENTS
| 8 | c | Low sodium chicken stock |
| 1 | Garlic clove; left whole | |
| 2 | Garlic cloves; minced | |
| 1 | Cinnamon stick | |
| 1 | Dried guajillo pepper | |
| 2 | Whole allspice | |
| 2 | Whole black peppercorns | |
| 1 | ts | Salt; or to taste |
| 4 | Boneless skinless chicken breast halves | |
| 2 | Fresh poblano peppers | |
| 2 | New Mexico or Anaheim chiles | |
| 2 | Jalapeño peppers | |
| 2 | tb | Unsalted butter |
| 1 | Fresh serrano pepper | |
| 1 | sm | Onion; minced |
| 1/2 | ts | Ground cumin |
| 1 | ts | Dried oregano |
| 4 | Yukon gold potatoes | |
| 1/4 | c | Cilantro leaves |
| 4 | Ears fresh corn kernels | |
| Juice of 2 limes | ||
| 1 | Thinly-sliced lime; for garnish | |
| 1 | sm | Thinly-sliced ripe avocado; for garnish |
INSTRUCTIONS
Place the chicken stock in a medium saucepan. Add the whole garlic clove, cinnamon, dried pepper, allspice, peppercorns, and salt. Cover, and bring to a boil; reduce to a simmer over low heat. Add chicken; simmer until cooked through 15 to 20 minutes. Transfer chicken to a bowl. when cool enough to handle, shred chicken into thin strips. Set aside. Strain stock through a fine sieve; reserve. Discard solids. Roast poblano, New Mexico and jalapeño peppers over gas flame or under broiler, until blackened, turning as needed. Transfer to a small bowl, and cover tightly with plastic; let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers into 1/2-inch-thick strips. Set aside. Melt butter in stockpot over medium heat. Devein, seed and cut serrano pepper into 1/4 inch dice. Add serrano, onion, minced garlic, cumin, and oregano. Cook, stirring, until garlic has softened 3 to 5 minutes. Add reserved stock. Cover, bring to a boil, and reduce to a simmer over low heat. Peel potatoes and cut into 1-inch cubes. Add potatoes, half the cilantro, reserved pepper strips, and any reserved pepper liquid. Cook, with lid slightly ajar, until potatoes are soft, 8 to 12 minutes. Add corn and reserved chicken. Cook over medium-low heat until warm, 5 to 10 minutes. Just before serving, add lime juice and remaining cilantro leaves. Stir well. Season to taste with salt. Serve in individual bowls, garnished with lime, cilantro, and avocado. Makes 8 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 180 Calories (kcal); 5g Total Fat; (21% calories from fat); 17g Protein; 21g Carbohydrate; 42mg Cholesterol; 310mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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