Monday, November 12, 2007

king ranch chicken

3 tablespoons butter
2 cloves garlic, finely chopped
1 dried ancho chili, chopped fine
(or 1/2 teaspoon chili powder)
1/2 onion, diced small
3 tablespoons flour
1 cup chicken stock or broth
1 cup buttermilk
salt and pepper
Melt the butter in a heavy saucepan over medium heat. Add the garlic, onion, and ancho chili and saute until the onion is translucent -- a minute or two. Sprinkle in the flour and stir to mix, making a roux. It should look like a thick paste. Add about 1/4 cup of the chicken broth, stirring quickly to remove the lumps and then gradually add the rest of the broth and the buttermilk. Puree the mixture in a food processor and return to the stove. Continue cooking and stirring occasionally until the sauce has thickened to the consistency of gravy. Don't bring the liquid to a boil; keep it simmering. Add salt and pepper to taste. When it reaches the consistency you want, remove from heat and set aside.
2 tablespoons olive oil
1/2 onion, diced small (the other half)
1/2 green bell pepper, diced small
1 cup mushrooms, finely chopped
2 Roma tomatoes, seeded and diced
(or 1 can Ro-tel tomatoes with green chilis)
1 small jar chopped green olives and pimentos
4 cups cooked, diced chicken
1 bunch scallions, finely chopped
Heat the oil in a large skillet and saute the onion, bell pepper, mushrooms, and tomatoes until the onion is translucent. Add the chicken, olives, and scallions. When they are heated through, pour the sauce into the skillet and mix well. Remove from heat.
8-10 corn tortillas
2 cups chicken broth
2-3 cups grated cheddar cheese
Slice the tortillas into 1/2 inch wide strips and soak in broth for a couple of minutes to soften. Grease a 9x13 baking dish or a 3 quart casserole and ladle just enough broth to cover the bottom. Take half the tortilla strips and cover the bottom of the dish. Pour half of the chicken mixture over the tortillas and then top with half the cheese. Repeat the procedure to make a second layer. Cook in a 350 oven for about thirty minutes, until the cheese is nicely browned and the casserole is bubbly.

Serves six to eight -- allegedly.