Smoky Chipotle Chicken Chowder
Recipe: #8398
March 02, 2013
Categories: Bacon, Chicken, Peppers, Mexican, Southwest, Cinco de Mayo Oven Bake, Oven Roast, Wine, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"Spicy but delicious chowder using your own roast chicken."
Original is 4-5 servings
Ingredients
- FOR THE CHICKEN
-
-
-
-
-
-
-
-
- FOR THE CHOWDER
-
-
-
-
Nutritional
- Serving Size: 1 (1420.8 g)
- Calories 1166.8
- Total Fat - 36.3 g
- Saturated Fat - 10.7 g
- Cholesterol - 1019.9 mg
- Sodium - 1405.1 mg
- Total Carbohydrate - 102 g
- Dietary Fiber - 11.2 g
- Sugars - 30.8 g
- Protein - 106.1 g
- Calcium - 647.8 mg
- Iron - 14.7 mg
- Vitamin C - 61.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 475°F.
Step 2
Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.
Step 3
Seal cavity with skewers or toothpicks.
Step 4
Fold wing tips under bird.
Step 5
Rub exterior of bird with olive oil and season liberally with salt and pepper.
Step 6
Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.
Step 7
Reduce oven temperature to 375F and continue to cook chicken, for 60-75 minutes or until temperature in the thickest part of thigh reads at least 160°F.
Step 8
Allow chicken to rest for 30 minutes without carving.
Step 9
Cook bacon in a skillet until cooked through and crisp; drain on paper towels, reserving 2 tbsp bacon drippings.
Step 10
Place bacon drippings into the bottom of a large dutch oven, and add onion and garlic.
Step 11
Cook until tender, then add chicken broth, potatoes, wine, bell pepper, ground cumin, salt, and pepper.
Step 12
Bring mixture to a boil and simmer for 20-25 minutes or until potatoes are cooked through and tender.
Step 13
Meanwhile, remove meat from chicken, discarding fat, skin, and bone.
Step 14
Chop chicken coarsely and set aside.
Step 15
Mix together dry milk with cold water until smooth in a small bowl and set aside.
Step 16
Heat oil several inches deep in a large skillet.
Step 17
Using a pizza cutter or kitchen shears, cut tortillas into thin strips.
Step 18
Fry tortilla strips until crispy and golden, then drain on paper toweling and set aside (or may use broken tortilla chips).
Step 19
When potatoes in chowder are tender, add cooked chopped chicken, milk mixture, chopped chipotles with adobo (adjust amount for your own taste), and grated cheese.
Step 20
Cook, stirring over low heat just until cheese melts- do not boil or cheese will become grainy.
Step 21
Just before serving, stir in chopped cilantro, and top each bowl of chowder with tortilla strips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a roasting chicken, look for one that is plump, with skin that is yellowish and free of blemishes.
- When choosing the canned chipotles, opt for a milder variety if you don't want the chowder to be too spicy.
- Substitute chicken broth with vegetable broth for a vegan-friendly version. The benefit of this substitution is that it allows people who follow a plant-based diet to enjoy the same delicious chowder.
- Substitute olive oil with coconut oil for a healthier option. The benefit of this substitution is that coconut oil is a healthier alternative to olive oil and still provides a delicious flavor to the chowder.
Vegetarian Version Substitute vegetable broth for the chicken broth, and tofu for the chicken. Omit the bacon, and fry the tortilla strips in oil as directed. Add cooked vegetables of your choice to the chowder, such as mushrooms, zucchini, and carrots.
Creamy Corn Chowder Omit the bacon, and fry the tortilla strips in oil as directed. Substitute vegetable broth for the chicken broth and add 1/4 cup of heavy cream to the chowder. Add cooked vegetables of your choice to the chowder, such as mushrooms, zucchini, and carrots.
Mexican Street Corn Salad: This classic Mexican side dish is the perfect accompaniment to the Smoky Chipotle Chicken Chowder. The sweetness of the corn and the creamy, cheesy dressing pairs perfectly with the smoky and spicy flavors of the chowder. Plus, it's easy to make and a great way to add a little crunch to the meal!
Cilantro Lime Rice: This fragrant and flavorful rice dish is the perfect complement to the Smoky Chipotle Chicken Chowder. The zesty lime and cilantro flavors provide a fresh and vibrant contrast to the smoky and spicy flavors of the chowder, while the creamy texture of the rice helps to balance out the richness of the chowder. Plus, it's easy to make and a great way to add a little extra zing to the meal!
FAQ
Q: How long does it take to cook the chicken?
A: The chicken needs to roast in a 475°F oven for 15 minutes, then reduce the temperature to 375°F and continue to cook for 60-75 minutes or until the temperature in the thickest part of the thigh reads at least 160°F. Allow the chicken to rest for 30 minutes before carving.
Q: What temperature should the oven be set to?
A: The oven should be preheated to 475°F for the initial 15 minutes of cooking. Then reduce the temperature to 375°F and continue to cook for 60-75 minutes or until the temperature in the thickest part of the thigh reads at least 160°F.
0 Reviews
You'll Also Love
Fun facts:
The dish of Smoky Chipotle Chicken Chowder is believed to have originated in Mexico, where chipotle chiles are a popular ingredient. In fact, the Aztecs were known to have used chipotle chiles in their cooking.
The use of cumin seed in this chowder recipe is believed to have been inspired by the famous chef, Julia Child. She was known for her use of the spice in many of her dishes.