Chicken Chilequiles

Nathan and I agreed that chilaquiles seem like the Mexican food version of that casserole you make when you want to use up leftovers…if you have leftover tortillas, salsa, etc. this would definitely be the dish to make…kind of like deconstructed enchiladas? This recipe, however, takes a quick dish that you might whip up from stuff in the fridge and serve for breakfast/brunch to a dish that you would be proud to put on the dinner table…and it’s still simple and easy to make! The flavor of the sauce is complex and spicy due to the combination of 4 different chile peppers and the chicken is flavorful and tender after being poached in the savory chilaquiles sauce. We toasted our own corn tortillas to make chips that would stand up to the sauce and topped our chilaquiles with queso fresco, radishes, avocado, cilantro, and a fried egg. If you’ve never had chilaquiles before give these a try!

Katryn’s Wine Pairing: Ciconia Vinho Verde
Rating: 8.0 out of 10.0

This Portuguese wine was a light, bright, and fresh contrast to the spicy and savory meal. The dominant flavors were tropical fruit and green apple. I was a little worried that this wine would be drowned out by the bold chilaquiles but it stood up well and the acidity in the wine cut through the sauce. I would also recommend this wine with fish and seafood.

Nathan’s Beer Pairing: Contact High, 4 Hands Brewing Company
Rating: 7.75 out of 10.0

I was a little skeptical of this beer but we gave it a go anyways. I was worried that the dry hopped orange zest would make the beer to orangy paired with the Chilequiles. However, there is little to no orange flavor and I think the orange zest compliments the hops nicely. The slight acidity from the hops and wheat from the beer actually helped to wash down the spicy and rich dish really well! It says right on the side of the can to pair with spicy food and poultry so they were spot on!

Chicken Chilaquiles

From this recipe

Ingredients:

16 6 inch corn tortillas, cut into sixths
5 dried guajillo chiles, with the stems cut off and the seeds poured out
1 28 ounce can of whole peeled tomatoes
1 cup chopped onion
1 poblano chile, stemmed, seeded, and coarsely chopped
1 jalapeno chile, stemmed, seeded, and coarsely chopped.
2 chipotle chiles in adobo, plus two tablespoons of the adobo sauce
8 sprigs of cilantro, plus more for garnish
6 garlic cloves, peeled and sliced
3/4 tsp salt
1 1/2 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts
1 cup queso fresco
2 radishes, thinly sliced
lime wedges
Diced avocado

Directions:

1. Spread the tortilla pieces out evenly on two sheet pans. Drizzle each pan with 2 tbs. olive oil and ¼ tsp. salt and toss to coat. Bake the chips in a 425 degree oven for 15 minutes, stirring halfway through and checking them to make sure they don’t burn (this happened to us!)
2. In an 8 quart Dutch oven, toast the guajillos over medium heat for about five minutes.
3. Add them to a blender and pulse until finely chopped.
4. Add the tomatoes and juices, the onion, the chiles, cilantro, garlic, and salt to the blender and pulse until smooth.
5. Pour the mixture into the Dutch oven. Add the chicken broth and bring to a boil.
6. Add the chicken breasts, lower heat to a simmer, and cook, uncovered, for 15 to 20 minutes, until the chicken reaches 160 degrees F.
7. Move the chicken to a plate.
8. Increase the heat for the sauce and simmer for another 5 minutes.
9. Shred the chicken with two forks. Add the chicken back into the sauce, and cook for another 2 minutes.
10. Fold the chips into the sauce and chicken until fully coated. Turn off the heat. Cover the pot and let it sit for about 3 minutes.
11.Transfer the chilaquiles to dinner plates and top with queso fresco, radishes, chopped cilantro, and garnish with lime wedges and avocado slices…top with a fried egg if you want!

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