Chicken Sopapillas with Green Chile

1. 1
   prep · ~20 min

   Poach the chicken.

   1.Place chicken breasts in a pot with 3 cups water, a pinch of salt, peppercorns, and smashed garlic cloves.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cook for 15-20 minutes until chicken is tender and cooked through.

   4.Remove chicken, let cool slightly, then shred with two forks.

   TIPDon't let the water boil vigorously — a gentle simmer keeps the chicken tender.
2. 2
   mix · ~10 min

   Make the sopapilla dough.

   1.In a large bowl, whisk together 3 cups flour, baking powder, and a pinch of salt.

   2.Cut in the shortening with your fingers until the mixture resembles coarse crumbs.

   3.Gradually add warm water, mixing until a soft dough forms.

   4.Knead on a lightly floured surface for 5 minutes until smooth and elastic.

   TIPThe dough should be soft but not sticky — add flour a teaspoon at a time if it sticks to your hands.
3. 3
   rest · ~20 min

   Rest the dough.

   Cover the dough with a clean kitchen towel and let it rest for 20 minutes. This relaxes the gluten and makes rolling easier.

   TIPDon't skip the rest — it makes the sopapillas puff up beautifully when fried.
4. 4
   prep · ~15 min

   Roast and prepare the green chiles.

   1.Place whole green chiles on a baking sheet under the broiler, turning occasionally, until skin is blistered and charred all over.

   2.Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.

   3.Peel off the charred skin, remove stems and seeds, then chop the chiles.

   TIPThe steam step is essential — it loosens the skin so it peels off easily.
5. 5
   saute · ~20 min

   Build the green chile sauce.

   1.Heat 2 tablespoons oil in a skillet over medium heat.

   2.Add diced onion and cook until softened and translucent, about 4 minutes.

   3.Add minced garlic and sauté for 30 seconds until fragrant.

   4.Sprinkle in 2 tablespoons flour and a pinch of ground cumin, stirring constantly for 1 minute.

   5.Gradually whisk in 1.5 cups water, stirring to prevent lumps.

   6.Add chopped green chiles and a pinch of salt. Simmer for 15 minutes, stirring occasionally.

   TIPCook the flour for a full minute — this removes the raw flour taste and deepens the sauce flavor.
6. 6
   saute · ~5 min

   Combine chicken with sauce.

   Add the shredded chicken to the green chile sauce. Stir well and simmer for 5 minutes to let the flavors meld. Keep warm over low heat.

7. 7
   fry · ~10 min

   Roll and fry the sopapillas.

   1.Heat 4 cups of oil in a deep, heavy pot to 375°F.

   2.Divide rested dough into 8 equal balls. Roll each into a 4-inch circle on a lightly floured surface.

   3.Carefully slide one dough circle into the hot oil. It should puff up within seconds.

   4.Fry for 30 seconds per side until golden brown, using a slotted spoon to flip.

   5.Drain on paper towels and repeat with remaining dough.

   TIPDon't overcrowd the pot — fry one or two at a time so the oil temperature stays steady at 375°F.
8. 8
   assemble

   Assemble the stuffed sopapillas.

   1.Make a small slit along one side of each warm sopapilla to create a pocket.

   2.Spoon a generous amount of the chicken-green chile mixture into each pocket.

   3.Top with shredded lettuce, diced tomato, and shredded cheddar cheese.
9. 9
   serve

   Serve immediately while sopapillas are still crisp.

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