Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Smoky Shredded Chicken and Potatoes with Roasted Tomatoes
Page 322
Cuisine: Mexican | Course Type: Main Courses
View photos (1)Tags: essential quick-cooked tomato-chipotle sauce
Recipe Reviews
Zosia from Toronto, ON
A fantastic combination of tender shredded chicken and sautéed potatoes and onions in a smoky tomato-chipotle sauce. Basic ingredients, yet so much flavour, and relatively quick to prepare….once the sauce is done, and that can be done in advance, this is a 30-minute meal!
The dish starts with a quick cooked sauce of roasted tomatoes, garlic and dried chipotles. I used canned peppers en adobo, and only half the amount as it seemed spicy enough for my family. After a quick sear of the sauce, skinless chicken thighs are braised in it. Meanwhile, shredded potatoes are browned in a pan with onions. Once done, the chicken is shredded and everything is combined and topped with queso fresco and avocado.
I thought my family would have difficulty sitting down to a plate of shredded meat and potatoes with a side salad so we had it as taco filling in corn tortillas (with a side salad). For a less casual meal, I would leave the chicken thighs whole and serve them on the bed of sautéed potatoes.
Definitely worth repeating.
(edited 28th April 2012) (0) comment (2) useful
Login or register to add your own review of this recipe.