Posts Tagged With: Chicken

Asian Slaw with Grilled Chicken Sate

Ohhhhhhh man, you have NO idea how excited I am about summer!  I LOVE summer, like really love summer.  I love summer weather, summer hours (its light out until after 9 p.m. right now, people!!), and most of all, summer food.  Mmmmm, summer food!  There’s fresh veggies in the garden (we’ve got quite a few things going right now, I’ll have to post about that sometime to show you our funny garden), fresh fruit, lots of grilling, eating outside, and homemade ice cream is finally appropriate.  YUM!

At this rate, we are going to have to invest in a new case of propane tanks for our little Weber Q because we are grilling so much (and guess what, that actually makes me excited!).  We broke out the grill recently in an attempt to eat something healthy for dinner that was full of flavor and could come together quickly.  As far as the grilling went, honestly, I cubed chicken, threw it on skewers and rubbed it with this sate seasoning.  Easy enough, right?  Right.  Moving on…

Now for the real star of this show, the Asian Slaw.  Oh, boy.  This was one of the first things I pinned on Pinterest when I joined back in the fall and just now got around to making it.  Now I’m kind of sad that I waited for so long.  This is so delicious and so fresh tasting – I just kept picking at it because it was so good that I couldn’t get enough.  There’s complex flavors from the dressing  (that is like liquid gold, I could probably drink the stuff) and various textures from the veggies, beans, and peanuts.  I’m not kidding, this is like a confetti party for your plate!  Its makes a ton (which I was skeptical about and considered cutting the recipe in half), but Branden and I ate it all within a day or two.  I mean, at least its not horribly unhealthy – I guess there’s worse things that we could be gorging ourselves in, right?!?  Right.

This would make some seriously delicious cookout food for a crowd, too – different from your typical broccoli slaw (which don’t get me wrong, I kind of like that stuff – raw ramen noodles in all.  I really hope that other people know what this is other wise you’re going to think that I’m gross).

Okay, enough rambling…make some slaw!

P.S.  Here’s the link to the recipe from Once Upon a Chef – the picture is MUCH better than mine.  Clearly I got too excited to eat this and didn’t pay attention to the fact that the picture doesn’t do the salad justice.  Whoops!

Dressing

  • 1/4 c. honey
  • 1/4 c. vegetable oil
  • 1/4 c. unseasoned rice vinegar
  • 1 TBS soy sauce
  • 1 tsp. Asian sesame oil
  • 1 TBS peanut butter
  • 1/2 tsp. salt
  • 1/2 tsp. Sriracha sauce
  • 1 TBS minced fresh ginger
  • 2 garlic cloves, minced

For the Slaw

  • 4 c.prepared shredded coleslaw
  • 2 c. prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 c. cooked and shelled edamame
  • 2 medium scallions, finely sliced
  • 1/2 c.chopped salted peanuts (or you can leave them whole)
  • 1/2 c. loosely packed chopped fresh cilantro
Make the dressing by combining all of the ingredients in a medium bowl.  Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl.  Add the dressing and toss well.  Let sit at least ten minutes so vegetables have a chance to soak up the dressing.  Taste and adjust seasoning if necessary (I added more Sriracha).  Serve cold.

Categories: Asian, Recipes, Salads | Tags: , , , , , , | 1 Comment

SUCCESS: Coconut Chicken Curry!

Okay, so if you have ever visited or lived in Athens, Ohio, you hopefully have had the pleasure of eating at Salaam, a Middle Eastern restaurant that is absolutely incredible!  When I first moved to Athens, Salaam was an eclectic hookah bar in the basement of a building in an alley that happened to serve the best food.  A year or two later, the state of Ohio passed a smoking ban (which I actually really appreciate because I have asthma AND a bad smoke allergy) and Salaam had to choose between being a hookah bar and a restaurant.  THANKFULLY, they chose the later because this was seriously one of my favorite restaurants there (I still go every time I return to Athens for a visit).

I kid you not, this place has incredible food.  Branden and I always start with a mezze platter of fresh hummus, warm baba ganoush, roasted red peppers and kalamata olives.  OH, and don’t forget piping hot pita bread!!  If that’s not enough, then we always order the coconut chicken curry which is unlike any other curry I’ve ever had…which leads me to the point of this post (and its not to praise Salaam although I do encourage you to visit if you ever find yourself in Athens).  The point is, I crave this delicious dish – like big time!  I have been trying for years to recreate it and have come really close before.  This time is different because this time, I think I’ve nailed it!

I made this for Branden’s birthday this year along with homemade Naan and baba ganoush (both of which you’ll see recipes for really soon).  This was one of those meals that made me really sad when it was over because there was so much love in this meal and I never wanted it to end!  So for all you Salaam lovers out there, eat your hearts out!

Salaam serves there’s with a beautiful trio of cilantro chutney, cucumber raita, and toasted coconut on the side…you can bet that I did the same!

Salaam’s Coconut Chicken Curry (not the restaurant’s exact recipe, but one that I changed to mimic their’s)

  • 2 tsp. coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 3 to 4 jalapenos, seed removed and finely chopped
  • 1 dried ancho chile pepper, rehydrated in boiling water, chopped
  • 1 tsp. ground tumeric
  • 1 TBS ground coriander
  • ½ TBS cayenne pepper
  • 1 rotisserie chicken, separated from skin and bones
  • 1 can coconut milk
  • 1/2 c. chicken stock
  • 2-3 TBS coconut cream (Reserve some of the creamy part of the coconut milk if you can’t find coconut cream)
  • 3 dried kaffir lime leaves
  • 2 tbs lemon juice
  • salt to taste

Heat oil in a large dutch oven and add the onions. Sautee until soft. Add the garlic, chilies, tumeric, coriander, and cayenne. Reduce heat, sautee for another 2 minutes or so.  (NOTE: At this point, I threw my coconut milk in the blender and then added the above ingredients.  I gave it a few pulses and then continued on with the recipe – this isn’t necessary, but I wanted my sauce a little more uniformed).

Add chicken, coconut milk, stock, and lime leaves to a dutch oven and and cook on low for about 45 minutes until the sauce thickens.

Stir in them lemon juice and coconut cream. Salt to taste. Remove leaves.  Serve immediately over jasmine rice.

This was adapted from This Primal Life

Categories: Entrees, Middle Eastern, Recipes, Restaurants | Tags: , , , , | 3 Comments

Saffron Chicken & Sausage Tamales with Cilantro Cream

After my tamale experience a few months ago, I was pretty eager to try out some more recipes for tamales.  I had learned a couple lessons from the last time (like kitchen twine instead of corn husk ties and spreading the masa thin) and was rip-rearing to go!  Don’t get me wrong, the last recipe was really good – I just wanted to try MORE!

These were really yummy and used a different cooking technique from my first batch…jury is still out on which method I thought was most effective.  Both methods were easy for sure, I’m just not sure which one yielded the best results.  I do know that I definitely scorched a dish towel with this cooking method.  Whoops!

I really like this recipe for the masa better than the first one (MUCH more flavor) and think that I’m going to make this one my standard and just experiment with fillings and toppings going forward (Branden really thinks I need to come up with a sauce to pour over them – the way they’re served in many Mexican restaurants).

Enjoy!

Masa

  • 2 c. fat-free, less-sodium chicken broth
  • 2 ancho chiles
  • 1 1/2 c. fresh corn kernels (about 3 ears)
  • 3 3/4 c. masa harina
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/4 c. chilled lard

Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.

Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.

Tamale Filling

  • 1/2 lb. ground chorizo
  • 2 c. chopped onion
  • 4 garlic cloves, minced
  • 1/2 c. fat-free, less-sodium chicken broth
  • 1/4 tsp. saffron threads
  • 2 1/4 c. shredded roasted chicken breast

Additional Ingredients

  • 2 c. hot water
  • 24 dried corn husks

Cream

  • 3/4 c. fat-free sour cream
  • 1/2 c. finely chopped fresh cilantro
  • 1 TBS fresh lemon juice
  • 3/4 tsp. hot sauce

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; sauté 2 minutes or until browned. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.

Preheat oven to 450°.

Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 2 heaping tablespoona chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

To prepare cream, combine sour cream and remaining ingredients, stirring well. Serve with tamales.

Adapted slightly from Cooking Light

 

Categories: Appetizers, Mexican, Recipes, Snacks | Tags: , , , | 1 Comment

Lemongrass-Chicken Pizza with Sweet Potatoes & Onion Marmalade

Branden HATED this.  I kind of set him up though with this pizza.  I thought maybe if I re-purposed this dip that he didn’t exactly love (although I really did) that maybe he wouldn’t notice and I wouldn’t be wasting food.  Ha.  At this point in our marriage, I should know better.  With the first bite…he noticed.

Oh well, he went out of town the next day and I continued to eat the leftovers over the next two days…and I enjoyed it.  Well, I enjoyed it for the most part and here’s why.  The one crappy part about this pizza is the fact that I made homemade crust because I like homemade crust.  FAIL.  It was too cold and the slow rise in the fridge overnight was a complete joke.  I mean, I should’ve just left the yeast out because it would’ve turned out the exact same.  Naaaaaasty.

Other than the crust fiasco and a fail in the “trick-the-husband” department, this pizza had great fresh flavors (and used up a bunch of stuff I had lft in the fridge!).

Enjoy!

  • 1 fresh pizza crust
  • 1 c. lemongrass creme fraiche
  • Red onion jam (recipe follows)
  • 1 lb. boneless, skinless chicken, grilled and chopped
  • 2 c. sweet potato, diced and roasted
  • 1/2 c. finely shredded mozzarella cheese
  • 1/2 c. fresh cilantro, chopped

Preheat oven to 375º.  Prebake crust for 10 minutes on pizza stone.

Top crust with remaining ingredients in that order through the cheese.  Bake for additional 5-7 minutes or until cheese is melted and toppings are hot.  Remove from oven and top with fresh cilantro.

Red Onion Jam

Recipe from Brian Boitano

  • 3 tablespoons olive oil
  • 1 large red onion, sliced
  • 3 tablespoons brown sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons water

Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes.

Categories: Entrees, Recipes | Tags: , , , , , , | 3 Comments

Chicken Tortilla Soup

Winter finally came to Ohio.  I guess we were past due?  I really just wish we’d skip it all together with and go straight to summer…I want flip flops and dinner outside and late night walks and sundresses and swimming and…I really could go on.  I yearn for that first day that I walk outside and the sun is actually warm on my skin.  Oh my gosh I can’t wait!  But until then, I shall remain bundled up on the couch in my 63° house and eat soup.

Mmmm, noodle soup (No Joey, there’s no noodles here!  I’m a not-so-closet Friends addict – if you’ve seen this episode with the soup commercial audition, then I hope you chuckled, if not then just ignore me)!  This is a pretty hearty one that filled even Branden up and packs lots of Tex-Mex flavors.  The original recipe came from Adrianna over at A Cozy Kitchen, but I amended it to make it a little more filling for the hubby.

Enjoy!

  • 1 large fresh poblano pepper
  • 1 15-ounce can fire roasted diced tomatoes (in juice)
  • 1 TBS olive oil
  • 1/2 medium white onion, diced
  • 2 cloves garlic, peeled and roughly chopped
  • 4 c. chicken broth (or vegetable broth)
  • 2-3 corn tortillas, sliced into strips and halved
  • Salt to taste
  • 1/2 c. frozen corn
  • 1 c. black beans, rinsed and drained
  • 1 lb. chicken breasts, cooked and shredded
  • 1 avocado, diced
  • Handful of Monterey Jack Cheese, shredded
  • 1 lime, cut into 6 wedges

Quickly toast the pepper by turning it an inch or two above an open flame for a few seconds until its aroma fill the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)

Break the pepper into pieces and put in a blender jar along with the tomatoes with their juice.

Heat the oil in a medium (3- to 4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Raise the heat under the pan to medium-high. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with about a teaspoon of salt (amount depends on the saltiness of the broth).

While soup is simmering, pour three tablespoons of vegetable oil in a skillet. When oil is hot, add tortilla strips and fry until crispy. Transfer to a paper towel to drain and set aside.

Just before serving, add the shredded chicken and corn to the simmering broth. Ladle the soup into the bowls and top with cubed avocado, shredded cheese and tortilla strips.

Categories: Entrees, Mexican, Recipes, Soup | Tags: , , , , , | 6 Comments

Lighter Chicken Parmesan

Italian Food.  All those carbs…so yummy on the tongue but usually not so great for the waistline.  Enter: Lightened Chicken Parm.  I love chicken parm (and eggplant parm for that matter.  Okay, so anything that includes the word Parmesan).  Several years ago, my momma found a recipe I think from Giada DeLaurentis for a chicken parm that wasn’t breaded.  I’ve since lost track of the original recipe but stick to the basics with this recipe that I put together on the fly (and most likely do it differently every time seeing its just one of those things in my head).

Serve this with your favorite pasta sauce and pasta.

Enjoy!

  • 1 lb. chicken breast cutlets (or boneless, skinless chicken breasts butterflied and pounded thin)
  • Italian Seasonings
  • Sea Salt
  • Fresh cracked black pepper
  • 1 c. marinara sauce (store-bought or homemade)
  • 6 oz. fresh mozzarella cheese
  • 1/2 c. freshly grated Parmesan cheese
  • 2 TBS butter

Preheat the broiler.

On a sheet pan, spread marinara sauce making sure to cover the entire pan (add a bit more if needed).  Season chicken with Italian seasoning, salt, and pepper.  In a large skillet sprayed with cooking spray, sear each chicken cutlet for about 1 minute per side (make sure not to crowd the chicken – work in batches to ensure that the chicken gets a nice golden color on each side and doesn’t come out looking pale and lifeless).  Place on sheet pan once seared.

Top each chicken cutlet with mozzarella and Parmesan cheeses.  Place 1/4 TBS of butter on top of the pile of cheese on each chicken cutlet (I said this was LIGHTER, not fat free!).

Broil on top rack until chicken is cooked through and cheeses are melted.  Serve with spaghetti and additional sauce.

Categories: Entrees, Italian, Pasta, Recipes | Tags: , , , , | 1 Comment

“Happy Food” – Carnitas, Cerda Style

“Happy Food” was coined by my Mexican uncle and family as a name for carnitas.  This is comfort food to my family – a more delicious take on a classic taco night.  On this particular evening, we made ours with chicken instead of pork (we tend to mix up the meat depending on what we have on hand.  We’ve used everything from pork tenderloin to flank steak and grilled chicken breast).  Yum.  My mouth is officially watering.

So dig in and build yourself some “happy food”

  • Corn tortillas (warmed on a griddle)
  • 1 can refried beans
  • 1.5 lbs. meat (grilled chicken, pork tenderloin, beef flank steak, shrimp)  We like to rub ours down with this before grilling.
  • 1 c. cilantro, chopped
  • 1 Haas avocado, sliced
  • 1 lime, cut into wedges
  • 1/2 c. shredded Gouda
  • 1/2 c. red onion, chopped
  • Course sea salt

Grill the meat and slice.  Build carnitas one at a time table side.  Might I suggest building in this order: beans, cheese, meat, avocado (more or less beside the meat), red onion, cilantro, salt, and finish with lime juice.  Perfection!

Got leftovers?  I like these again the next day, but I usually mix it up by throwing everything on a big ‘ole bed of greens and subbing black beans for the refried ones.

Categories: Entrees, Mexican, Recipes | Tags: , , , , , | 2 Comments

Thai One on Pizza

As promised, here’s another grilled pizza recipe…I will never get sick of these.  Ever.  I think pizza crust is a blank canvas with seriously endless possibilities for any meal.  That being said, this one’s kind of different and might freak some out, but trust me, it was awesome!  The flavor combination was like no other pizza I’ve ever had but was so reminiscent of the Thai flavors I crave.

Again, Branden said it was so imporant to be prepared here.  And another note, control the spicy factor in this dish with more or less Sriracha.

Enjoy!

  • 1/2 c. peanut butter, ideally natural (we used Jif Natural Creamy)
  • 2 TBS Sriracha sauce
  • 6 TBS unsweetened coconut milk
  • 1/4 tsp. kosher salt, plus more to taste
  • 1 prepared pizza dough, homemade or refrigerated (again, we like Pillsbury’s for on the grill)
  • 1 1/2 c. sliced or shredded chicken (we grilled ours first)
  • 1 ripe mango, peeled, pitted, and cut into matchsticks
  • 3 scallions, sliced thinly on an angle
  • 1 c. grated mozzarella cheese
  • 1/2 c. fresh bean sprouts
  • 12 fresh mint leaves, cut into ribbons
  • 2 TBS dry-roasted peanuts, chopped
  • 1 lime, cut into 4 wedges
  1. In a medium bowl, combine the peanut butter, Sriracha, coconut milk, and salt.  Reserve for topping.
  2. Preheatthe grill, roll out and shape the dough, and grill the first side of the crust until golden.  Flip the crust.
  3. Spread the entire surface with the peanut butter sauce.  Top with the chicken, mango, and scallions.  Sprinkle with cheese.
  4. Finish grilling until the bottom of the crust is golden and the cheese is melted.
  5. Remove from the grill, sprinkle with the bean sprouts, mint, and nuts, and season with sale.  Slice and serve immediately with the lime wedges.

Adapted from Pizza on the Grill by Elizabeth Karmel & Bob Blumer

Categories: Entrees, Recipes, Thai | Tags: , , , , , | 2 Comments

No more Zucchini: Coconut-Curry Chicken Soup

Before I get to today’s post, I must apologize for my week long hiatus.  I must confess, I went on vaca to Florida with Branden and completely forgot to queue up the blog before I left.  Whoopsie!  Oh well, after all those zucchini recipes, you were probably ready for a break from me anyways (or at least praying I would move on to some new things).  So now that we’re getting on with life, here’s a new recipe for you!

Enter: Coconut-Curry Chicken Soup.  Yummy.  This is an awesome dish that has some great fresh flavors and a tiny bit of a kick (you can obviously control the heat with more or less curry paste and/or crushed red pepper).  This is super filling as well and totally easy for a weeknight meal.  I really like thick and heaty soups, you know, the kind that are less broth and more goodies, and this soup didn’t disappoint at all.  I will definitely be making this again…especially seeing as I was greated back to Ohio by 65° and rain.  Honest to Pete, it was 90+ when I left 5 days earlier – what on earth happened?!?!  I am NOT ready for this yet.  Bring on the Indian Summer…(please?)!!!

  • 4 c. water
  • 3 c. fresh spinach leaves
  • 1 (5 3/4 oz.) pkg. pad Thai noodles
  • 1 TBS canola oil
  • 1/4 c. thinly sliced shallots
  • 3 tsp. red curry paste
  • 1 1/2 tsp. ground curry powder
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. ground coriander
  • 2 garlic cloves, minced
  • 6 c. chicken stock
  • 1 can coconut milk
  • 2 1/2 c. shredded chicken breast (about 1 lb)
  • 1/2 c. chopped green onions
  • 2 TBS granulated sugar
  • 2 TBS fish sauce
  • 1/2 c. chopped fresh cilantro
  • 1/2 tsp. crushed red pepper
  • Lime wedges (for serving)

Bring 4 cups water to a boil in a large saucepan.  Add spinach; cook 30 seconds.  Remove spinach from pan with slotted spoon and place in a large bowl.  Add noodle to pan; cook 3 minutes.  Drain.  Add noodles to spinach in bowl.

Heat canola oil in pan over medium-high heat.  Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly.  Add chicken broth to pan and bring to a boil.  Add chicken and boil until cooked through, about 10 minutes.  Remove chicken from pan and allow to rest a few minutes before shredding.

Add coconut milk to broth; reduce heat and simmer 5 minutes (nows a good time to starting working on that chicken).  Add chicken, onions, sugar, and fish sauce to pan; cook 2 minutes.  Pour chicken mixture over noodle mixture in bowl.  Stir in cilantro and chiles.  Serve with lime wedges.

Adapted from Cooking Light

 

Categories: Recipes, Soup, Thai | Tags: , , , | 3 Comments

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

I’ve been sick with a bad summer cold this week and for some reason soup sounded really good to me.  I didn’t want to spend the time making chicken noodle soup (I’m spoiled and really only like it when its been made completely from scratch), so I turned to this recipe for a Mexican chicken soup with a little kick (secretly hoping it would help clear my nose, too).  This was excellent and really easy…and made a whopping 8 servings (packed full of things that are good for me while I’m under the weather).

Enjoy!

  • 1 (7 oz.) can chipotle chiles in adobo sauce
  • 1 TBS olive oil
  • 2 c. chopped onion
  • 1 c. chopped carrot
  • 1/2 c. chopped celery
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 6 garlic cloves, crushed
  • 6 c. chicken stock
  • 1 1/2 lbs. boneless, skinless chicken breast
  • 2 medium red potatoes (about 12 oz.), cut into 1/2″ pieces
  • 1 (15.5 oz.) can white or golden hominy, rinsed and drained
  • 1/4 c. whipping cream
  • 1 c. chopped seeded plum tomato
  • 1/4 c. chopped fresh cilantro
  • 1/2 tsp. salt
  • 8 lime wedges for serving
  1. Remove 1 chile and 1 TBS adobo sauce from can; reserve remaining chiles and sauce for another use.  Finely chop chile; set chile and sauce aside separately.
  2. Heat oil in a large Dutch oven over medium heat.  Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until union is tender; stirring frequently.  Stir in broth; bring to a boil.  Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender.  Remove chicken with a slotted spoon and cool slightly.  Shred chicken with 2 forks; cover and keep warm.
  3. Remoce pan from heat; let stand 5 minutes.  Use an emulsion blender to puree the broth and vegetable mixture until smooth.  If you don’t have an emulsion blender, work in batches blending the mixture in a blender until smooth.  Return to Dutch oven.  Stir in potatoes and hominy; bring to a simmer over meium heat.  Cook, uncovered, 20 minutes or until potatoes are tender.  Stir in chicken and cream; simmer 5 minutes.  Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt.  Serve with lime wedges.

Adapted from Cooking Light, December 2004

Categories: Entrees, Mexican, Recipes, Soup | Tags: , , , | 3 Comments

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