Chicken Chalakiles Food

CHICKEN CHALAKILES

Steps:

• Place the uncooked rice in a skillet over medium heat. Cook for a few minutes until the rice is evenly browned, stirring occasionally to ensure even browning. Let the toasted rice cool then grind in a food processor until you get the consistency of cornmeal. Set aside.
• Place the chicken, onion, garlic, coconut oil and black pepper into a large soup pot. Cook over medium heat until the chicken is no longer pink.
• Add the chicken seasoning, water, achote powder and ground rice to the pot. Stir to combine the ingredients then bring the mixture to a boil. Cook, uncovered, for 10 minutes, stirring occasionally.
• Stir in the coconut milk; cook for a couple of minutes then remove from the heat.

CHICKEN CHILAQUILES

Steps:

• Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
• Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
• Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
• Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.