Coriander Chicken Tostadas with Refried Beans and Grilled Fennel |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sue Torres puts a creative spin on Mexican flavors at her Manhattan eatery, Sueños. According to Torres, many people overcook chicken breast because they're worried about salmonella. You're not killing bacteria, folks you're killing flavor and moisture, she says. Because it is easy to overdo the heat with the lean white meat, it's worth using an instant-read thermometer to check for doneness (the thickest part of the breast should reach 165°F). What to pair with that perfectly cooked meat? Torres has an idea. Chicken works well with so many seasonings , but coriander gives it a tuxedo, she says . Ingredients:
2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved |
1/2 cup chopped white onion |
2 tablespoons dried oregano |
2 garlic cloves, peeled |
2 teaspoons minced canned chipotle chiles in adobo |
1 teaspoon ground cumin |
1 tablespoon extra-virgin olive oil |
coarse kosher salt |
1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate) |
6 tablespoons safflower oil, divided |
4 skinless boneless chicken breast halves |
1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag |
6 purchased corn tostada shells |
3 cups thinly sliced romaine lettuce |
6 radishes, trimmed, thinly sliced |
6 fresh cilantro sprigs |
lime wedges |
Directions:
1. For beans Place beans and next 5 ingredients in processor; blend to chunky puree.
2. Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
3. For fennel and chicken: Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
4. Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
5. Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
6. Assembly: Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.
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