| 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 - Lynn_Thomas@prodigy.net"
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
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