Thursday, May 12, 2005

Caldo Tlalpeño

Caldo Tlalpeño (Adapted from Eating Well)

6 cups chicken broth
1/2 cup water
1 head garlic, cloves separated and peeled
8 ounces boneless/skinless chicken breasts
2 teaspoons canola oil
1 cup diced onion
1 Anaheim chile pepper, chopped
1 canned chipotle pepper in adobo sauce (1 pepper, not 1 can!)
1 cup instant brown rice
4 radishes, sliced
1 small avocado, chopped
1/4 cup chopped fresh cilantro
1 lime, quartered

In a large saucepan, add broth, water, garlic cloves and chicken - bring to a boil, reduce heat and simmer, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, about 12 to 15 minutes. Remove from the heat - move the tender garlic to a blender with a slotted spoon and place the chicken on a cutting board.

Meanwhile, in a medium skillet, heat oil over medium. Add onion and Anaheim chile - cook until softened and beginning to brown, about 8 to 10 minutes. Scoop into the broth mixture.

Take about 1/2 cup of the broth mixture and add it to the blender, along with the chipotle pepper, and process until smooth. Pour the mixture back into the broth - stir in rice and bring to a boil. Reduce heat and cook until the rice is tender, about 10 minutes.

While the rice is cooking, shred the chicken and divide it between 4 bowls. Evenly ladle the hot broth and rice mixture over the chicken and top each serving with some of the radish, avocado and cilantro. Squeeze the quarter piece of lime into each bowl.

Makes 4 servings.

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