Chick fil A Chicken Tortilla Soup

Ingredients

  • 1 tablespoon canola oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 3 (15 ounce) cans cannellini beans, separated
  • 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel)
  • 1 (15 ounce) can cream-style corn
  • 1 (15 ounce) can whole kernel corn
  • 1 (15 ounce) can black beans
  • 1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
  • juice of 1 lime
  • more salt to taste
  • Tortilla strips or chips, for serving

Instructions

  1. Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let saute for about 5 minutes until onions become translucent. Stir in cumin, oregano and salt.
  2. Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
  3. Add pureed beans, remaining can of cannellini beans, 2 cans diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded chicken to onion mixture in pot. (Do not drain any cans of their liquid) Stir to combine. Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season with salt to taste before serving. Serve with tortilla strips or chips.

Filipino Chicken Adobo

Ingredients

Chicken and Marinade

  • 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 – 6 pieces) (Note 1)
  • 3 garlic cloves , minced
  • 1/3 cup (85ml) soy sauce , ordinary all purpose or light (not dark soy sauce, Note 2)
  • 1/3 cup + 2 tbsp white vinegar
  • 4 bay leaves (fresh) or 3 dried

For cooking

  • 2 tbsp oil , separated (vegetable, canola or peanut)
  • 3 garlic cloves , minced
  • 1 small brown onion , diced
  • 1 1/2 cups (375 ml) water
  • 2 tbsp brown sugar
  • 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

Serving:

  • 2 green onions/scallions , sliced (garnish)

Instructions

  • Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
  • Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
  • Remove chicken skillet and set aside.
  • Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
  • Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
  • Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
  • If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
  • Coat chicken in glaze then serve over rice.

Notes

1. Chicken thighs – do NOT substitute with breast. You need the fat in thighs in order for the sauce to reduce down to a glaze. Can also use bone in thighs, wings or drumsticks (add 3/4 cup water and simmer 30 minutes)

2. Doubled marinade and cooking sauce to have enough to pour over rice.