chicken chilaquiles and jicama slaw
July 29, 2013 § 46 Comments
The other day I roasted a chicken and we didn’t even eat it for dinner! It was one of those days. We are remodeling this old cottage and the weekends are completed devoted to just that, sun up to sun down. I had purchased a whole chicken and didn’t want to freeze it so I roasted it knowing we were not going to be able to have a sit down dinner. I am glad I did because using the chicken the next day for chilaquiles was a delight. Served with jicama slaw.
I n g r e d i e n t s
- 1 small roasted chicken, shredded
- 2 tablespoons olive oil
- 4-5 cloves of garlic, chopped
- 1 can (28 ounces) whole peeled tomatoes in purée
- 3 chipotle chiles in adobo, finely chopped
- 1 tablespoon adobo sauce, from same can of chipotles
- handful of cilantro, 1/2 cup chopped
- tortilla chips, at least 4-6 cups
- 1/2 cup greek style yogurt
- 1/2 cup cotija or feta cheese
Combine the oil and garlic in a large heavy bottom pot. Cook over medium heat, stirring occasionally until the garlic is fragrant, 1 to 2 minutes. Add the tomatoes with their purée, chipotles and adobo sauce and 1 cup of water. Break up the tomatoes, season with salt and bring to a boil. Reduce the heat and simmer until lightly thickened, about 10 minutes. Add the chicken and continue to simmer for 10 minutes. Turn off the heat and add 1/2 cup chopped cilantro. Place a handful of chips in a serving bowl and top with chicken chilaquiles. Make sure to spoon a little extra sauce on each serving. Garnish with cilantro sprigs, greek yogurt and crumbled cotija cheese.
Jicama is such a curious root. “The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.” (wikipedia) I simply added lime, a little thinly sliced red onion, cilantro, salt and pepper. This was so cool and refreshing alongside the warm, spicy chilaquiles. This was a perfect matched dinner, texturally speaking. The soft spicy chilaquiles, creamy yogurt, crunchy tortilla chips and the crispy cool jicama all together sang in harmony with each bite.
I n g r e d i e n t s
- 1 medium jicama, peeled and juliennned
- 1/4 – 1/2 small red inion, thinly sliced
- 1/2 cup coarsely chopped fresh cilantro
- 3 tablespoons fresh lime juice
- coarse salt and pepper
I did not want the red onion to be dominant in this slaw. Use what your palate enjoys and play around with the lime juice as well.
In a medium bowl place all the ingredients and toss well. Serve right away, or allow to marinate in the refrigerator for up to 6 hours.