Jimtown Chicken Sopa

Jimtown Chicken Sopa
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.
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Poblano PepperPoblano Pepper
SeedsSeeds
Dry Seasoning RubDry Seasoning Rub
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BroilerBroiler
2
In a small, heavy skillet over low heat, toast the oregano, stirring often, until it is fragrant and lightly browned, about 5 minutes.
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OreganoOregano
ToastToast
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Frying PanFrying Pan
3
Remove and cool.
4
In a medium skillet over moderate heat, warm 3 tablespoons oil.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add the onions, garlic, cumin and cooled oregano. Cover and cook, stirring once or twice, until almost tender, about 10 minutes.
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OreganoOregano
GarlicGarlic
OnionOnion
CuminCumin
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.
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Salsa VerdeSalsa Verde
Chili PepperChili Pepper
StockStock
SaltSalt
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.
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CilantroCilantro
Whole ChickenWhole Chicken
SauceSauce
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BowlBowl
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.
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TortillaTortilla
Cooking OilCooking Oil
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Frying PanFrying Pan
TongsTongs
9
Drain the tortillas on paper towels.
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TortillaTortilla
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Paper TowelsPaper 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.
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Canola OilCanola Oil
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Glass Baking PanGlass Baking Pan
OvenOven
11
Arrange 8 of the tortillas in an overlapping layer in the bottom of the dish.
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TortillaTortilla
12
Spread half the chicken mixture evenly over the tortilla layer. Top with 8 more tortillas, overlapping them as necessary.
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TortillaTortilla
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SpreadSpread
13
Sprinkle 1/2 the Monterey Jack and 1/2 the Cheddar over the tortillas.
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Monterey Jack CheeseMonterey Jack Cheese
TortillaTortilla
Cheddar CheeseCheddar Cheese
14
Spread the remaining chicken mixture over the cheese. Arrange the poblanos in a layer over the chicken, overlapping them if necessary.
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Poblano PepperPoblano Pepper
Whole ChickenWhole Chicken
CheeseCheese
SpreadSpread
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.
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Sour CreamSour Cream
TortillaTortilla
Poblano PepperPoblano Pepper
Cheddar CheeseCheddar Cheese
SauceSauce
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SpatulaSpatula
16
Bake until the top is lightly browned and the sopa is bubbling, about 45 minutes.
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OvenOven
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.
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Sour CreamSour Cream
CilantroCilantro
19
Bring a saucepan of water to a boil.
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WaterWater
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Sauce PanSauce Pan
20
Add the tomatillos and serranos, lower the heat, and simmer until tender, about 10 minutes.
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TomatillosTomatillos
21
Drain and cool in ice water. Core the tomatillos.
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TomatillosTomatillos
WaterWater
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.
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Fresh CilantroFresh Cilantro
TomatillosTomatillos
GarlicGarlic
OnionOnion
SaltSalt
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BlenderBlender
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.
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Green OnionsGreen Onions
SeasoningSeasoning
CilantroCilantro
SalsaSalsa
SugarSugar
SaltSalt
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BowlBowl
DifficultyExpert
Ready In3 hrs
Servings8
Health Score43
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