Mexican Chicken Chowder

Serve with Jalapeño Corn Bread (see recipe in Chapter 6).

INGREDIENTS | SERVES 4

11⁄2 pounds boneless, skinless chicken breasts

2 medium white onions

2 garlic cloves

2 celery ribs

1⁄2 cup canned, chopped jalapeño peppers, or 3 fresh jalapeños

1⁄2 pound Monterey jack cheese

1 tablespoon olive oil

4 cups chicken broth

1 package dry chicken gravy mix

2 cups whole milk

2 cups salsa

1 (32-ounce) bag frozen hash brown potatoes

  1. Preheat oven to 300°F.
  2. Cut the chicken into 1⁄2" cubes. Peel the onion and cut into 1⁄4" pieces. Peel and mince the garlic. Cut the celery into 1⁄4" pieces. Drain the chilies and cut into 1⁄8" pieces. Cut the cheese into 1⁄2" cubes.
  3. Combine the chicken, onions, garlic, celery, oil, and broth in a large mixing bowl; stir until well blended. Pour into a casserole dish, cover, and bake in oven for 1 hour.
  4. Dissolve the gravy mix in the milk in a medium-sized mixing bowl. Stir into the cooked chicken mixture. Add the salsa, potatoes, chilies, and cheese; mix well. Cover and cook for an additional hour.

Hold the Salt

Resist the urge to salt. Salt draws flavors and juices out of meat and vegetables. Let the flavors release on their own time for the best results. Guests can salt their own dishes if they prefer. They’ll also use less than if you add it while cooking.