- 1- 3 ½ pound chicken
- 6 cups water
- 2-3 cloves garlic
- 1 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon salt
Put these ingredients in a soup pot and cook for 1 hour. Remove the chicken and let cool.
Remove the meat and chop coarsely- set aside. Reserve ¼ cup of the broth.
- 2 cups thinly sliced onions
- 2 cloves garlic
- 2 Tablespoons olive oil
- 1 large diced tomato
- 2-3 diced jalapeno peppers (hint hint- wear gloves)
- A good teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dries basil
- ¼ teaspoon pepper
- ½ teaspoon cumin
- Dash of good cinnamon
In a large heavy skillet, sauté onions & garlic in olive oil until tender, about 5 minutes.
Add chicken, tomato, jalapenos, ¼ cup of the chicken broth & the remaining spices. Simmer uncovered 10-15 minutes.
Fold edge nearest filling up & over filling just until covered. Fold in both sides, fold in sides again, then roll up. Secure with a toothpick. Make only 2-3 at a time. In a heavy skillet fry chimi’s seam side down in about ½” peanut oil (350⁰) until golden brown about 1 minute on both sides. Drain on paper towels. You can keep them warm in a 300⁰ oven. Serve with fresh cut romaine, tomatoes, salsa, shredded cheese, olives & sour cream & our fav’ Franks hot sauce. Did somebody say Margarita’s? Hmmmm…..
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