Jimtown Chicken Sopa might be just the main course you are searching for. This gluten free recipe serves 8. One serving contains 895 calories, 55g of protein, and 48g of fat. A mixture of roasted chicken, canolan oil, cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 3 hours.
Instructions
1
Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred. Steam the poblanos until cool in a closed paper bag. Rub away the burned skins, slit the poblanos open along one side and discard the seeds. Open each poblano out flat.
Ingredients you will need
Poblano Pepper
Seeds
Dry Seasoning Rub
Equipment you will use
Broiler
2
In a small, heavy skillet over low heat, toast the oregano, stirring often, until it is fragrant and lightly browned, about 5 minutes.
Ingredients you will need
Oregano
Toast
Equipment you will use
Frying Pan
3
Remove and cool.
4
In a medium skillet over moderate heat, warm 3 tablespoons oil.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
5
Add the onions, garlic, cumin and cooled oregano. Cover and cook, stirring once or twice, until almost tender, about 10 minutes.
Ingredients you will need
Oregano
Garlic
Onion
Cumin
6
Add the stock, salsa verde, chiles and 2 teaspoons salt. Bring to a simmer, then lower the heat, partially cover, and cook, stirring once or twice, until slightly thickened, about 20 minutes.
Ingredients you will need
Salsa Verde
Chili Pepper
Stock
Salt
7
Remove from the heat and cool. Stir in the cilantro. Set aside 4 cups of this sauce. In a medium bowl, stir the remaining sauce into the chicken.
Ingredients you will need
Cilantro
Whole Chicken
Sauce
Equipment you will use
Bowl
8
In a medium skillet, warm 1 cup oil. When it is hot but not smoking, fry the tortillas, 1 at a time, turning them once with tongs, until they are flexible; do not allow them to become crisp.
Ingredients you will need
Tortilla
Cooking Oil
Equipment you will use
Frying Pan
Tongs
9
Drain the tortillas on paper towels.
Ingredients you will need
Tortilla
Equipment you will use
Paper Towels
10
Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly coat a rectangular 9 by 13-inch glass baking dish, or any attractive ovenproof serving dish, with nonstick spray or canola oil.
Ingredients you will need
Canola Oil
Equipment you will use
Glass Baking Pan
Oven
11
Arrange 8 of the tortillas in an overlapping layer in the bottom of the dish.
Ingredients you will need
Tortilla
12
Spread half the chicken mixture evenly over the tortilla layer. Top with 8 more tortillas, overlapping them as necessary.
Ingredients you will need
Tortilla
Whole Chicken
Spread
13
Sprinkle 1/2 the Monterey Jack and 1/2 the Cheddar over the tortillas.
Ingredients you will need
Monterey Jack Cheese
Tortilla
Cheddar Cheese
14
Spread the remaining chicken mixture over the cheese. Arrange the poblanos in a layer over the chicken, overlapping them if necessary.
Ingredients you will need
Poblano Pepper
Whole Chicken
Cheese
Spread
15
Spread the reserved 4 cups sauce over the poblanos. Arrange the remaining 8 tortillas over the sauce. With a spatula, spread the sour cream over the tortillas. Top with the remaining Jack and Cheddar cheeses.
Ingredients you will need
Sour Cream
Tortilla
Poblano Pepper
Cheddar Cheese
Sauce
Equipment you will use
Spatula
16
Bake until the top is lightly browned and the sopa is bubbling, about 45 minutes.
Equipment you will use
Oven
17
Let rest on a rack about 5 minutes before serving.
18
Serve the sopa hot, topping each portion with a dollop of sour cream and a sprig of cilantro, if desired.
Ingredients you will need
Sour Cream
Cilantro
19
Bring a saucepan of water to a boil.
Ingredients you will need
Water
Equipment you will use
Sauce Pan
20
Add the tomatillos and serranos, lower the heat, and simmer until tender, about 10 minutes.
Ingredients you will need
Tomatillos
21
Drain and cool in ice water. Core the tomatillos.
Ingredients you will need
Tomatillos
Water
22
In a blender, combine the tomatillos, half of the cilantro leaves, serranos, onions, garlic and 1/2 teaspoon salt. Puree on low speed for 30 seconds. Scrape down the sides of the blender jar and puree again until smooth.
Ingredients you will need
Fresh Cilantro
Tomatillos
Garlic
Onion
Salt
Equipment you will use
Blender
23
Transfer to a bowl. Finely chop the remaining 3/4 cup cilantro. Stir the cilantro and green onions into the salsa. Adjust the seasoning, adding salt to taste and stirring in up to 1 teaspoon sugar, to taste, if the salsa seems bitter. Use immediately, or refrigerate for up to 3 days.