Yield: 8 Servings
|1½ pounds||Chicken breasts|
|Chicken stock or water|
|3||Chipotle chiles; rinsed of their sauce or rehydrated if dry|
|1 large||Poblano; roasted and chopped|
|1||Habaneros (or more)|
|2 tablespoons||Sour cream|
|1 tablespoon||Fresh lime juice|
From: faustink@... (Doug Faust) Date: Tue, 6 Aug 1996 20:14:12 -0500 (CDT) Some more recipes from the New Orleans Hot luck, courtesy of Johnette Hassell
Poach chicken in water or stock. Let cool enough to handle and pull meat from bones, discarding skin and bones. Process everything but the chicken.
Add chicken in pieces and process to chunky texture. Serve with tomato and a slice of purple (red) onion. [I made this with 1 hab for the hotluck, it had a nice tingle when tasted by itself, but became pretty mild when compared with the other dishes. The dairy mitigates the heat a bit.] The main reason for rinsing the chipotle is for the color of the finished chicken salad. I usually leave the adobo sauce on them.
CHILE-HEADS DIGEST V3 #066
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .