Recipe: Chicken Chilaquiles

CHICKEN CHILAQUILES

3 1/2 tbsp. paprika
2 1/2 tbsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. ground cumin
1 tsp. sugar
1/2 tsp. salt
3 tbsp. cooking oil
3 tbsp. flour
2 garlic cloves, minced
3 cups canned low sodium chicken broth
1-1/3 lbs. boneless skinless chicken breasts, (about 4 in all)
1/4 tsp. fresh ground black pepper
1/2 lb. tortilla chips
1/4 lb. feta cheese, crumbled (about 3/4 cup)
1/2 cup sour cream
1 red onion, sliced thin
1/2 cup cilantro leaves

In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 tsp. of the salt.

In a large saucepan, heat 2 tbsp. of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes.

Add the garlic; cook for 30 seconds.

Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.

Meanwhile, in a large frying pan, heat the remaining 1 tbsp. oil over moderate heat. Season the chicken with the remaining 1/4 tsp. salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.

Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes.

Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.