Serves 4
Prep Time: 20 min
Total Time: 45 min
Ingredients:
coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6-8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground
1 to 2 tablespoons minced canned chipoltes in adobo
1 can (14.5 oz) reduced-sodium chicken broth
8 corn tortillas (6 inch)
1/2 cup grated Monterey Jack cheese (2 oz)
Directions:
1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12-14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8 inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15-20 minutes. Let cool 5 minutes before serving.
Per serv: 436 cal; 15 g fat (4.4 g sat fat); 43.6 g protein; 30.8 g carb; 3.7 g fiber.
Note: Canned Heat- chipotles in adobo (smoked, dried jalapenos in sauce) are spicy- for less heat, scrape out ribs and seeps. You'll find them in the international aisle (next to the Mexican food).
I tried this recipe with just some grilled chicken instead of the steaming method; just for my convenience. We really liked it and I would recommend this recipe to anyone. I put in a bit too much chipotles and it was quite spicy so be careful not to add too much. One gripe -I had a ton of chipotles in adobo left over in the can making the leftovers hard to store and I don't know of any other recipes that call for them. I also cooked this in a bigger dish. The 8-inch pan seemed too small.
According to Martha- "pan-steaming is a smart way to cook boneless, skinless chicken breast. Gentle heat and moisture keep the meat juicy and tender without any added fat."
Everyday Food- Martha Stewart, November 2008
Many of my inspirations come from overpaid dinners at restaurants where I sample the fare and think "I bet I can make this at home." Such it is with the Thai Chili Pepper, a little ma and pop restaurant snuggled in Provo, Utah and the source of Thai cultural cuisine during my college years. Sure this recipe comes at their expense, but with the ease and the simplicity of bringing this recipe from the restaurant into the home, it's little wonder why this recipe is now a family favorite.
Thai Green Curry
Serve with: Steamed jasmine or sticky rice
Ingredients:
1 green pepper julienned (cut into thin strips)
1 red pepper julienned
1 can sliced bamboo shoots
1 can coconut milk
1/2 Jar green curry paste to taste
2 tbsp brown sugar
1 lb raw shrimp (peeled and de-veined) or raw chicken breast (diced)
Directions: (Preparation time 15 minutes)
1. In a saucepan combine coconut milk, green curry paste, brown sugar, shrimp or chicken breast bring to a boil over medium heat and then reduce to low and continue to simmer until shrimp turns color or chicken cooks through (5-10 minutes)
2. Add peppers to mixture and continue to simmer for (5-10 minutes). Keep an eye on the green peppers so that they don't change into a mushy mess. They shouldn't be crispy but they should retain their nice green color still
3. Serve over jasmine or sticky rice and enjoy!
Variations: You can try adding mushrooms, water chestnuts, thai chili peppers, and potatoes for different variations. Also you can try red and yellow curry pastes on this recipe as well.
Dan
