And despite my best attempt on Picnik to lighten up the photo and make them a bit more appealing, it just plain sucks. But the recipe was delicious.
Ancho Chili Chicken
From Cuisine at Home magazine
1# boneless skinless chicken breasts
1 t. dried mexican oregano
1 t. ground cumin
Salt and Pepper
Sprinkle seasonings over chicken and set aside.
2 dried ancho chilies, stemmed and seeds removed, torn into pieces
2 medium tomatoes, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 corn tortillas, cut into strips
1 1/2 c. chicken broth
In large pan over medium heat, saute onion in oil until translucent and soft. Add tomato and garlic and cook for about three minutes. Scrape into bowl and wipe out pan. Heat more oil and add in chicken, seasoned side down. Cook until browned, flip over and cook other side until almost cooked through. Remove to fresh plate. Wipe pan once more. Add chilis and toast in a tablespoon of oil until browned and fragrant. Add in tomato and onion mixture and stir to combine. Nestle chicken in vegetables and pour in the broth. Bring to a boil and then simmer until chicken is cooked through. Carefully scrape sauce into food processor or blender and blend smooth. Add back to pan with chicken to heat through, if needed. Serve topped with cilantro, lime wedges or crumbled cheese.
KATE’S NOTES: This is my version of the recipe, although I didn’t vary too much from the original; mostly I just changed up the cooking procedure. I added the corn in with the tomato/onion mixture, blending it right in with the sauce. I cooked a yellow rice pilaf with poblano and jalapeno pepper and stirred a can of black beans into it as it was nearly done cooking. It was this mixture that I used for the veggie patty