- 3 1/2 tablespoons paprika
- 2 1/2 tablespoons chili powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons cooking oil
- 3 tablespoons flour
- 2 cloves garlic, minced
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound tortilla chips
- 1/4 pound feta, 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 teaspoon of the salt.
- In a large saucepan, heat 2 tablespoons 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 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon 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.
These forceful, varied flavors need a gutsy wine, and Zinfandel will more than hold its own. Look for old-vine cuvées from Sonoma's Dry Creek or Russian River valleys.
Contributed By Photo © Todd Porter & Diane Cu Published September 2014