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Topic: Chicken Chili with corn salsa and tortilla chips  (Read 1262 times)
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Eat anything, but if it bites back, boil it.

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« on: September 08, 2009 04:29:23 PM »

First post ever. I ended up on here because my girl's on here. She said I should post my cooking stuff. Seeing as I love food...

Today's adventure took me to Mexico. I had/have a TON of corn, tomatoes and various other produce from a friend's father's farm. All fresh and delicious as heck. I had cilantro, limes and chicken kicking around in my fridge so, why not make chili!
Step 1: Make the chili and get it simmering.
I took tomatoes, cored them (just removed the stem and that green part in the top), just put a coarse cut(quarters? eighths?) on 'em and put them into a pot. Note that I didn't put any salt in it at this point. If I did and reduced it, the salt concentration would increase because of the water evaporating. I added a little bit of chicken stock I had just for some volume and flavour. I also added garlic and some cilantro for some peppery/citrus-y brightness. I also added about 1/2 cup of my home-made chili powder. Bring to a boil then let it simmer for about an hour and a half. Reduce by about a quarter.

Step B: Make the salsa.
Salsas are simple and in my opinion can teach a great lesson in cooking; balance. I used some raw sweet corn and just cut the corn off the cob with my knife.

I put a fine dice on some cilantro, made a garlic paste, and squeezed half a lime into the mix and ended up with...

Step III: Make the tortilla chips.
Completely optional but I LOVE making things from scratch as much as I can for control. I had impulse bought some traditional corn flour tortilla's and had to do something with them.

I took a frying pan, put some oil into it and brought it to a smoking point then chucked them[tortillas] in one by one. Fry until browned, quartered them and hit them with a little bit of salt.
Plated with the salsa, it looks like...

Step ?: Finish the chili.

As you can see, its liquid level reduced a bit.
After an hour I added the chicken because I forgot that I had froze it and that I didn't add it. No biggie. From frozen, I just put it into the simmering pot and let it cook. Another 30-45 mins and it was cooked. I took out the chicken breast(I used breast because it was available. I would much prefer to use thigh but when in Rome, eat the Romans!) and put a fine chop on it. With the chicken still out of the chili, I took an immersion blender and pureed the chili. It can be done with a spoon but, I love using my kitchen gadgets. I threw the chicken back in and let it cook for another 10 mins. The chicken didn't really absorb all the flavour I wanted so that's why I put it back in to cook. During this time, I seasoned with S+P and a little bit of brown sugar(for flavour depth) and lime(for an extra bite of acidity).

Finished chili and the final product all plated up with the salsa...

Thank you. Pardon how wordy I am -_-

P.S. If you want recipes, I'll post them later XD I don't cook by 'em so I don't really know how much I put in.
« Last Edit: September 08, 2009 04:31:12 PM by brunoise » THIS ROCKS   Logged

Spice *IS* the spice of life.
Mr. Shua
« Reply #1 on: September 08, 2009 05:18:53 PM »

Looks wonderful!  Looks like i have some grocery shopping to do in the morning!
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« Reply #2 on: September 08, 2009 07:10:57 PM »


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« Reply #3 on: September 08, 2009 09:19:30 PM »

It all looks delicious.  Your girl's very lucky. 

50 projects-shooting for 100--- 122 done

Just married...after 22 years of unwedded bliss.
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Eat anything, but if it bites back, boil it.

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« Reply #4 on: September 09, 2009 07:39:27 AM »

It all looks delicious.  Your girl's very lucky. 

Hardly, I'm the lucky one. She's the one who made the Periodic Table of the Elements duvet cover for me. Is that a keeper or what?

Spice *IS* the spice of life.
« Reply #5 on: September 09, 2009 04:42:12 PM »


and by the way, i ate all the rest of the chili for lunch. it was awesome. Cheesy

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