Sunday, August 07, 2011

Saturday: nachos

Not sure where the idea came from, but once it appeared it definitely grabbed hold and wouldn't let go. :-)

For the chicken:
Brown some chicken leg quarters well. Add chopped onions and garlic and cook 4-5 minutes. Add coarsely ground coriander and some cumin seeds and let cook another couple minutes. Add sweet paprika, oregano, minced chipotles with adobo, a pinch each of ground cloves and cinnamon, a couple bay leaves, a good splash of soy sauce, and some chicken bouillon. Add sufficient water so that the chicken is just about covered. Bring to a simmer, cover, and let cook for a couple of hours. Turn the chicken pieces after an hour. Remove the chicken from the cooking liquid and let the pieces cool briefly. Meanwhile reduce the cooking liquid by half. Once the chicken is cool enough to handle: remove the skin and bones and shred the flesh. Stir some of the reduced cooking liquid into the shredded chicken and set aside.

To assemble the nachos:
Make a layer of chips. Top with kidney beans, shredded chicken, and some diced tomatoes. Put in a 200C oven (top heat) for ~5 minutes until the tomatoes wilt a bit. Add another layer of chips and top with grated cheddar cheese and more tomatoes. Toss back in the oven until ready to eat.

Serve with salsa, guacamole, shredded lettuce, and sour cream.

*Very* happy making food.

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