October 25, 2009

Chicken Recuerdos de Tucson

I know I've mentioned how much I enjoyed reading Animal, Vegetable, Miracle about one million times but it truly was life changing and inspiring.
I finally tried one of her recipes, Chicken Recuerdos de Tucson, or Memories of Tucson for those who don't speak Spanish. If you read the book you'd know that the whole premise was a family moving from Tucson to the Appalachia to live off their land for one year. Sort of the green movement meets locavore meets gardener memoir. Oscar would call it your basic tree huggers bible. None the less, it was a great read and I was happy to finally try a recipe.

This soup is perfect for Seattle's drizzly gray weather right now. We paired it with Trader Joe's "Truly Homemade Corn Tortillas", which if you haven't tried, go to your local TJ's and get a pack right now. Probably the best store bought tortillas you will ever have.

Chicken Recuerdos de Tucson

1 whole cut-up chicken, or thighs and legs
Olive oil (for sauté)
1 medium onion, sliced
2-3 cloves garlic, minced
Brown chicken in a large kettle. Remove chicken, add oil, gently sauté the onion and garlic.
1 tsp cumin seed
Green chiles to taste, chopped
2 red or green peppers
1 large or 2 medium zucchini or other squash, thickly sliced
Add to kettle and sauté, add small amount of broth if necessary.
1 cup tomatoes (fresh, frozen, canned, or ½ cup dehydrated, depending on season)
2 cups corn kernels
2 tsp. oregano
1 tsp. basil
2 cups chicken broth or water

Add to kettle along with browned chicken, add water or broth (more if using dried vegetables), cover and simmer for 30 to 40 minutes, until chicken is done to bone. Garnish with fresh cilantro.

Bon Appetit!

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