Created by Sue Lau on March 2, 2013
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.