Chilaquiles-Style Roasted Chicken Thighs

Chilaquilas Chicken

Chilaquiles-Style Roasted Chicken Thighs
From Food & Wine

Ah, chilaquiles.  For a dish many people have probably never heard of, I’ve come to realize that we have quite a few renditions on the blog.  First there was a version we created ourselves, in an attempt to replicate our favorite brunch item.  Then we saw a verde version in Lisa Dupar’s fabulous cookbook Fried Chicken and Champagne.  It was, of course, the first recipe we tackled from her book.  If you’d asked me at that point, I’d have said we were done, our chilaquiles urge was met.

Then we saw this recipe.  To be fair, this is not chilaquiles in the traditional sense.  Alright, it sort of is.  But this time you bake chicken right on top of it!  And call it dinner instead of breakfast!  Innovative, right!?  Hey, we’ll take any excuse for more salsa-laden chips in our life!

Ingredients

  • 2 large garlic cloves
  • big pinch salt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 2 Tbsp olive oil, divided
  • 1 (28-oz) can diced tomatoes, drained well
  • 1 cup hominy, drained
  • 1/4 cup pickled jalapeno slices
  • 6 ounces tortilla chips, lightly crushed
  • 1.25 ounces boneless, skinless chicken thighs (about 6 thighs)
  • 1/4 cup cheddar cheese, shredded

Preparation

  1. Preheat oven to 450 degrees.
  2. Smash the garlic cloves and mince.  Then sprinkle with salt and use the flat side of the knife to mash it into a paste.
  3. In a small bowl, combine garlic paste, chili powder, cumin and 1 tablespoon of olive oil.  Set aside.
  4. In a 9×13-inch glass or ceramic casserole dish combine tomatoes, hominy, jalapenos and half of the garlic paste.  Stir to combine.
  5. Gently mix crushed tortilla chips into the casserole mixture.
  6. Rub the chicken thighs with the remaining garlic paste and place them atop the mixture in the casserole dish.
  7. Bake for 30-45 minutes, or until internal temperature reaches 160-165 degrees.  (Ours took FOREVER…possibly because they weren’t quite thawed all the way…just use a quick read thermometer to check periodically, starting at 30 minutes).
  8. Remove the chicken from the casserole dish and set aside.
  9. Sprinkle chip mixture with cheese.
  10. Broil cheesy chip mixture for 2 minutes.
  11. Divide chip mixture across plates and top with chicken thighs.

Serves 4-6.

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One Response to Chilaquiles-Style Roasted Chicken Thighs

  1. Maureen says:

    Sounds delicious! I love chilaquiles any way you want to make it. Put this on your recipe list for your next trip to Marco!

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