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Full Online Book HomeLearning KitchenMexican And Hispanic - Southwestern Chicken Pot Pie
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Mexican And Hispanic - Southwestern Chicken Pot Pie Post by :marvelboy3000 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3120

Click below to download : Mexican And Hispanic - Southwestern Chicken Pot Pie (Format : PDF)

Mexican And Hispanic - Southwestern Chicken Pot Pie

Chicken:
1/4 cup plain low-fat yogurt
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
1 large clove garlic, minced
1 1/2 pounds skinned boned chicken breast, cut in bite-size pieces

Crust:
1 cup all-purpose flour
3 tablespoons ice water
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable shortening

Remaining Ingredients:
1 teaspoon olive oil, divided
2 cups frozen whole-kernel corn, thawed
2 1/4 cups fat-free, less sodium chicken broth, divided
1 medium zucchini, halved lengthwise and thinly sliced, about 2 cups
1 (4.5 ounce) can chopped green chilies, rinsed and drained
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon black pepper


To prepare the chicken, combine the first 5 ingredients in a large zip-top bag; add chicken to bag. Seal and marinate in refrigerator at least 4 hours or overnight.

To prepare the crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, water and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside. Combine 3/4 cup flour, 1/2 tsp. chili powder, 1/2 tsp. cumin, and 1/4 tsp. salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to mixture; toss with a fork until moist. Press mixture gently into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.

Preheat oven to 400 degrees.

Remove chicken from bag; discard marinade. Heat 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes, or until browned. Remove chicken from pan; place in a large bowl. Add corn to pan; saute 6 minutes, or until browned. Add 1/4 cup broth, scraping pan to loosen browned bits. Add corn mixture to chicken. Add 1/2 tsp. oil to pan. Add zucchini; cook 6 minutes or until brown. Add zucchini and green chilies to corn mixture; toss well.

Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup broth in a small bowl; stir with a whisk. Place flour mixture in a small saucepan; gradually add 1 1/2 cups broth, 3/4 tsp. salt, 1/2 tsp. chili powder, 1/4 tsp. cumin, and black pepper. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Pour over chicken mixture; toss to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture. Remove top sheet of plastic wrap, pressing dough to edge of dish. Cut 5 slits in crust to allow steam to escape. Bake at 400 degrees for 35 minutes or until crust is golden brown and bubbly around the edges. Let stand on wire rack 10 minutes.

361 cal, 101g fat, 32.5g pro, 34.9g carb, 66mg chol, 730mg sod.

Source: "Cooking Light-5/00"
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