| 58 | 59 | 60 | 61 | 62 |
| 1 | 28 | 56 | 83 | 111 |
|
King Ranch Chicken
3
Teaspoon Butter
2
½
3
¾
¾
Large cloves garlic, minced
Teaspoon Chili powder (homemade, if possible)
Teaspoon All−purpose flour
Cup Chicken stock or broth
Cup Buttermilk
Salt and freshly ground black pepper to taste
2
1
½
1
1
2
2
Teaspoon Butter or olive oil
Medium onion, chopped
Large green bell pepper, chopped
Medium poblano, chopped
Cup Finely chopped mushrooms
Plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes)
Teaspoon Chopped pimientos
Canola oil for softening tortillas
8
3
1
1
2
Corn tortillas
to 4 Cup Cooked, diced chicken (mixture of light and dark meat preferred)
/3 Cup Sliced green olives
/3 Cup Green onions, including tops, chopped
Cup Grated longhorn or mild cheddar cheese
Preheat oven to 350 F. Grease a 9x13−inch baking dish or 3−quart casserole.
Make the Sauce:
Melt the butter in a heavy skillet over medium−low heat. Add the garlic and
chili powder, and saut for a minute or two. Raise the heat to medium.
Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the
chicken broth, stirring constantly to remove lumps and allowing the flour to
"
cook" briefly. Gradually add the remaining chicken broth, add the
buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
Add salt and pepper to taste. Sauce may be prepared in advance and
refrigerated.
Make the Filling:
Warm a heavy skillet over medium heat, add the butter or olive oil, and saut
the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimientos
until onion is transparent, about 4 or 5 minutes. Fold into the mixture the
diced chicken, olives and green onions, combining well. Remove from heat.
King Ranch Chicken
54
Page
Quick Jump
|