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Food Art Friday for January 8th

Posted by Trish | Under Food Art Friday Jan 8, 2010

Submitted by Nithya

Submit your food art or found food art photos to info@foodaskew.net!

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‘Wish I was in Oaxaca’ Chicken

Posted by Trish | Under Dinner, Poultry Wednesday Jan 6, 2010

Submitted by RandallPMcMurphy
Serves 4

4 chicken breasts, skin on		2 tbsp chili powder, divided
1 bottle beer (Tecate)		2 jalapeno peppers, sliced with seeds
1 white onion, sliced		3 cloves garlic, sliced
2 chipotle peppers in adobo, chopped		7 oz. chipotle sauce (1 can)
29 oz. Hunts Fire Roasted tomatoes (2 cans)		3 c. chicken stock
1 pinch Mexican oregano		3 tbsp grape seed oil (or vegetable oil)
corn tortillas		cilantro
Maggi seasoning		salt & pepper

1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.