By Jennifer Bradley Franklin

The eyes of the sports world (and, admittedly those of us who don't care about the game but love the commercials!) will be on New Orleans tomorrow for Super Bowl XLVII. Regardless of if you're pulling for the Baltimore Ravens or the San Francisco 49ers, delicious bites to accompany your game-watching are a must. In the spirit of the game, Flavors is pleased to share this delicious recipe from Lilburn's Three Blind Mice Chef Matthew Murphy. His braised chicken nachos are a healthy interpretation of a classic Superbowl favorite without the guilt. They're hearty enough to sate even the 


Braised Chicken Nachos
(serves 4)

2 pounds fresh, skin-on chicken thighs (bone-in)
8 oz. Sacramento tomato juice
8 oz. Negra Modelo beer
16 oz. homemade vegetable stock
1 Tbsp. light brown sugar
2-3 oz. corn oil (such as Mazola)
1 jalapeño (cut in half and seeded)
1 bunch cilantro (freshly chopped - rough sized pieces
5 to 6 ripe, hothouse tomatoes (round, on stem)
2 fresh limes
Salt and pepper, to taste
4 oz. sliced black olives
8 oz. freshly grated Monterey Jack cheese
8 oz. freshly grated aged white cheddar
2 pkg. La Banderita flour tortillas (burrito size)

Heat the corn oil in heavy bottomed skillet until hot and close to smoking. Quickly dry the chicken skin with paper towels and season with salt on both sides just before searing.  Start with the skin side down and color well and remove (work in batches). When all of the chicken thighs are seared, drain oil and add the liquids, plus any stems from the cilantro to the pan and bring to a low boil. Add in the chicken and cover the pan with aluminum foil and braise at 275^ for an hour and a half, or until the chicken meat is quite soft and the bone pulls away easily.

Cut the tomatoes in small dice and set aside; juice the limes and finely dice the chile pepper - reserve all separately until you are ready to serve. Cut the tortillas into larger "kite-shaped" triangular pieces, roughly 3" across at the widest point. Deep fry in fresh oil until lightly golden and crisp - season lightly with sea salt and set aside.  When the chicken is cooked, remove the skin, bones and connective nerves and material that is not meat.  Break it up with a fork, or tear with hands and check seasoning.  One can add a small amount of the strained cooking liquid (save for another usage, such as Tortilla Soup) if it needs more moisture. Keep warm. Combine the diced chile, tomatoes, and lime juice with a pinch of salt and let the flavors mingle for a few minutes. Drain off juices.

To assemble: Pile on the cooked chicken meat onto individual tortilla chips and sprinkle over the mixed, grated cheeses - bake in a 375^ oven until the cheese is melted and lightly browned, approximately 5-7 minutes. Arrange on a platter, close to each other, or even shingled and top with the sliced olives and freshly mixed salsas and serve straight away.




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