Salvadoran Chicken With Pupusitas (chicken thighs)

Salvadoran Chicken With Pupusitas

The Washington Post

With this recipe, Takoma Park resident Carolyn Feola de Rugamas won the
right to represent Maryland in the 2007 National Chicken Cooking Contest,
held May 4 in Birmingham, Ala. It's based on a Mexican recipe called
Drunken
Beans.

4 servings

For the chicken
1 tablespoon olive oil
1 medium onion, coarsely chopped
2 uncooked chorizo links (about 3 ounces each), casing removed from 1 of
the links
2 pounds boneless, skinless chicken thighs, excess fat trimmed off
4 cups low-sodium chicken broth
2 teaspoons adobo seasoning blend with pepper, such as Goya brand
1 large tomato, coarsely chopped
1 15-ounce can small pink beans, drained and rinsed
1 1/2 cups shredded mozzarella cheese
1 large lime, cut into 4 wedges, for garnish

For the pupusitas
1 cup masa corn flour, such as Maseca
2/3 to 1 cup water

For the chicken: Heat the oil in a Dutch oven over medium heat until the
oil shimmers. Add half of the onion and 1 chorizo link (without its
casing). Break the sausage apart and cook for about 3 minutes, until the
onion is translucent. Increase the heat to medium-high and add the chicken
in a single layer. Brown the chicken on one side and then add 1/2 cup of
the chicken broth, stirring to dislodge any browned bits from the bottom
of the pot. Reserve 1 tablespoon of the chicken cooking liquid to make the
pupusitas. Use tongs to turn the chicken over, then add the adobo
seasoning and cook for about 5 minutes. Use tongs to transfer the chicken
to a cutting board. Use two forks to shred the chicken into small,
bite-size pieces, reserving 3/4 cup of the shredded chicken for the
pupusitas. Return the rest of the chicken to the pot.

Cut the remaining chorizo link into 1/2-inch slices and add to the pot,
along with the tomato and beans and the remaining onion and chicken broth.
Bring to a boil over high heat, then reduce the heat to medium-low and
cook for 20 to 30 minutes. Keep warm until ready to serve.

For the pupusitas: In a medium bowl, combine the reserved 3/4 cup chicken,
1 cup of the shredded mozzarella cheese and the reserved tablespoon of
chicken cooking liquid; set aside. In a medium bowl, combine the corn
flour and water; knead with your hands for 2 minutes. With lightly greased
palms, divide the dough into 8 balls of equal size. Working with 1 ball at
a time, flatten into a 5-inch disk and place 1 heaping tablespoon of the
chicken-cheese mixture in the center. Fold the dough around the
chicken-cheese mixture, sealing the edges. Re-form the ball, then flatten
again into a smaller disk (3 to 4 inches) of uniform thickness to form the
pupusita. Have ready a clean, dry towel. Heat a flat grill pan over high
heat. Cook the pupusitas on each side for 3 minutes or until they have all
browned. Stack together and wrap in the towel until ready to serve.

To assemble: Ladle the warm shredded chicken mixture into individual bowls
and sprinkle with the remaining 1/2 cup of mozzarella. Serve with 2
pupusitas and a lime wedge.

Recipe Source: From Takoma Park, MD, resident Carolyn Feola de Rugamas.

827 calories, 34g fat, 12g saturated fat, 238mg cholesterol, 665mg sodium,
52g carbohydrates, 7g dietary fiber, 78g protein.


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