Chicken Sopapillas with Green Chile with Spanish Rice

Instructions

1. 1

   Prepare the Sopapilla Dough (25 minutes)

   • In a large bowl, whisk together the all-purpose flour, baking powder, and 1 tsp of salt.
   • Using a pastry blender or your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs.
   • Gradually pour in the warm water, mixing with a fork until a shaggy dough forms.
   • Turn the dough onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic.
   • Place the dough back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest for at least 20 minutes. This step is crucial for tender sopapillas.
2. 2

   Cook the Chicken Filling (10 minutes)

   • While the dough rests, heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
   • Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Add the shredded chicken, diced green chiles, ground cumin, dried oregano, 0.5 tsp salt, and black pepper. Stir well to combine all ingredients.
   • Pour in the chicken broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly been absorbed. Remove from heat and keep warm.
3. 3

   Fry the Sopapillas (15 minutes)

   • In a deep, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil to 375°F (190°C). Use a thermometer for accuracy.
   • On a lightly floured surface, roll the rested dough to about 1/8-inch thickness.
   • Using a sharp knife or pizza cutter, cut the dough into eight 4-inch squares.
   • Working in batches of 2-3, carefully slide the dough squares into the hot oil. They should puff up dramatically within 15-30 seconds.
   • Fry for about 1-2 minutes per side, until they are a deep golden brown and crisp. If a sopapilla doesn't puff, gently press its center with a spoon to encourage it.
   • Use a slotted spoon or tongs to remove the sopapillas from the oil and let them drain on a wire rack or a plate lined with paper towels.
4. 4

   Assemble and Serve (10 minutes)

   • Once the sopapillas are cool enough to handle, carefully cut a small slit along one edge to create a pocket.
   • Generously stuff each sopapilla with the warm chicken and green chile filling.
   • Top the filling with a sprinkle of shredded cheddar cheese, shredded lettuce, and diced tomatoes.
   • Serve immediately for the best texture and flavor.