This signature dish is still one of The Fort's most popular. From "Shinin' Times at The Fort," by Holly Arnold Kinney (Fur Trade Press). Serves 4-6.
Ingredients
2 whole boneless, skinless chicken breasts (about 2 pounds)
4 to 6 cups chicken broth
1/4 teaspoon dried Mexican leaf oregano, crumbled
1 cup cooked rice
1 cup cooked, dried garbanzo beans, or canned garbanzos, rinsed and well drained
1 chipotle chile (canned), packed in adobo, minced
4 to 6 ounces Monterey Jack or Havarti cheese, diced
1 to 2 ripe avocados, peeled, pitted and sliced
4 to 6 sprigs fresh cilantro (optional)
1 fresh lime, cut into 4 to 6 wedges
Directions
Place the chicken breasts and broth in a large saucepan. Bring to a boil over medium-high heat, skimming off and discarding any foam that rises to the top. Turn off the heat, cover, and allow the chicken to poach gently for 12 minutes. Remove the chicken from the pot and cut into strips, about 1 1/2 inches long. Return the chicken strips to the broth and add the oregano, rice, garbanzos and chipotle.
Divide the cheese among 4 to 6 deep soup bowls.
Return the soup to a boil, then ladle it into the bowls. Garnish each portion with avocado slices, cilantro if using, and a wedge of lime. Serve with hot tortillas.
Read more: Deck the shelves: 2010's best cookbooks - The Denver Post http://www.denverpost.com/food/ci_16736877#ixzz16soIiLXg
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