Chicken Chilaquiles

 
Chicken Chilaquiles

Today was going to be an easy dinner night. It is clear that whenever I need a solid, easy recipe, I know to go to a Martha Stewart cookbook, called "Great Food Fast". It was the first cookbook I ever received, and it truly is self explanatory. It is full of very simple recipes, and uses ingredients that don't require a ton of labor. Another cool thing about this book is that all the recipes are organized under seasons, so you have different ideas dependent upon the weather! If you can imagine, there are lots of soups in the Fall section...etc.  This recipe was in the Spring section, but whatever. With the weather the way it's been in San Francisco, it may as well be any season, because I really can't tell. It's been hot, cold, and everywhere in between the last few weeks.

Riley suggested we make the Chilaquiles when flipping through the book, and I instantly agreed. It took no time at all to prepare, and was ready as soon as everything was heated up.You can find the original recipe here. I have added and subtracted ingredients, but with such a simple base to this recipe, you can really add anything you'd like as a garnish.

Most of Martha Stewart's cookbook recipes are online, but I highly suggest taking a look around her website. Under recipes, you can categorize what you look at not only by seasons, but also by holiday!! Seriously, even Father's day has a whole section of recipes, DIY projects, gifts, and even freaking QUOTES for the day itself. I'm serious.

I have heard she's quite a weirdo in real life, but when it comes to DIY projects and good food, the woman has all the information you could ever possibly want. Maybe she doesn't do anything herself, but she has pretty much the coolest life ever and has good tips so I don't care.  If I had a team of 100 people I'd probably be making the coolest stuff ever. I honestly could talk for hours about how awesome her website in general is, but I suggest you go waste 5+ hours of your own life getting lost on it (my mom started calling me Martha whenever I mentioned cooking or kitchen items because I referenced the site so much).  So have fun, my little Martha's! Take it away!

Ingredients:

28 oz box of crushed tomatoes (I used the "Pomi" brand...the original recipe asks for a can of whole, crushed tomatoes, but if you read my blog you already know that I try not to use canned tomatoes). 

1/2 bell pepper, chopped

4 canned chipotle chilies in adobo, chopped (about 2 heaping tablespoons), plus 2 tablespoons adobo sauce (from same can)

4 cloves garlic

1 teaspoon olive oil

1 cup arugula

1/3 cup crumbled queso fresco (a white, Mexican cheese that is often found on street tacos)

4 cups tortilla chips

1 small cooked rotisserie chicken, skinned and shredded, about 4 cups

1 cup water

1/2 can organic black beans

Directions:

1. Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling

2. Add tomatoes with their puree, chipotles and adobo sauce, bell pepper, and 1 cup of water. Bring to a boil. Reduce heat and simmer until lightly thickened, 6-8 minutes

3. Add chicken and cook for another minute, until it is all cohesive and hot. Remove from heat, and garnish with cheese and arugula

4. Heat black beans over medium heat, until as warm as desired

5. Divide chips among plates; top with beans, chicken mixture & sauce, cheese, and arugula