GMA Recipe: Chicken 'Chili' Tacos

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Chicken &Quot;Chili&Quot; Tacos
From Executive Chef Dean Fearing
1996

Ingredients

1 tbsp. olive oil

4 chicken breasts, skinned, boned, and cut into 1/4" dice

2 large onions, cut into 1/2" dice

1 red bell pepper, seeded, cut into 1/2" dice

2 jalapenos, cut into fine dice

3 cloves garlic, minced

1/2 tbsp. chili powder

2 tsps. ground cumin

2 tsps. coriander

2 c. chicken stock

3 tbsps. cilantro, chopped

3 fully packed cups grated Jack cheese

lime juice to taste

salt to taste

8 warm flour tortillas

fresh sprigs of cilantro

Directions

Heat oil in a medium saucepan over medium-high heat. When hot, add chicken and saute' for 5 minutes or until golden brown. Add onions and peppers and saute' for 3 more minutes. Add jalapenos, garlic, chili powder, cumin, and coriander and saute' for 2 minutes.

Deglaze with the chicken stock and simmer for 5 minutes or until chicken stock has disappeared. Remove saucepan from heat and fold in cilantro and cheese. Stir until mixture has a creamy consistency. Season with lime juice and salt.

Portion "chili" mixture onto 8 warm tortillas. Roll up each tortilla into a cylinder shape, place 2 tacos on each plate side by side. Garnish the top with sprigs of cilantro.

Serves 4.

Chicken Stock
Ingredients

2 chicken carcasses

1 tbsp. olive oil

2 onions, peeled and cut into large dice

1 carrot, peeled and cut into large dice

1 stalk celery, cut into large dice

3 sprigs fresh thyme

3 sprigs fresh parsley

1 small bay leaf

1 tsp. black peppercorns

1 qt. water to cover

Directions

Have butcher cut carcasses into small pieces or use a cleaver to do so at home. Keep refrigerated until used.

Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and saute' for 5 minutes or until onions are transparent. Add chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover. Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary.

Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mixture into strainer and strain. Skim off any surface fat.

Recipes from Dean Fearing, Executive Chef at The Mansion on Turtle Creek in Dallas (copyright 1993 by Dean