Chilatole Rojo Red Chile Soup With Chicken Mushrooms And Zucchini Recipes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste.
• Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat.
• Heat a grill or grill pan to medium.
• Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Steps:

• Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
• Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
• Discard garlic skins and coarsely chop onion, then purée garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
• Heat oil in skillet over high heat until hot but not smoking, then sauté mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add purée and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.