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Tortilla Soup Braised Chicken MICHAEL SYMON

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You can’t get much better than Michael Symon’s Tortilla Soup Braised Chicken!

4 tablespoons olive oil (divided)
1 whole chicken (broken down into 8 pieces)
1 onion (peeled, diced)
2 cloves garlic (peeled, minced)
2 dried ancho chilies (seeded, diced)
2 corn tortillas (cut into strips)
1/2 tablespoon ground cumin
1/2 teaspoon ground coriander
1 fresh bay leaf
1 jalapeno (seeded, sliced)
1 can whole peeled San Marzano tomatoes (broken up with hands, 15 ounces)
3 cups chicken stock
1/2 cup green cabbage (finely shredded, for serving)
1 jalapeno (shaved, for serving)
1 radish (thinly sliced, for serving)
1 avocado (medium dice, for serving)
1/4 cup cilantro (for serving)
1 lime (cut into wedges, for serving)
Kosher salt and freshly ground black pepper (to taste)

Preheat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Season the chicken pieces on both sides with salt and pepper and add them to the pot, skin side down.
Cook until deep golden brown and crisp, then flip and sear on the other side, about 8-10 minutes. Remove the chicken from the pot to a plate and set aside.
Add the remaining olive oil to the pot along with the onion, garlic, and ancho chilies. Season with salt. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, then add the tortillas, cumin, and coriander. Cook for 2-3 minutes to toast then add the bay leaf, jalapeno, and tomatoes. Season with salt and pepper and bring to a simmer.
Add the chicken pieces back into the pot and add the chicken stock and cook for another 30-35 minutes until the chicken is cooked through and the liquid has reduced slightly. Remove the chicken to a plate. Using an immersion blender, puree the liquid, until a little chunky and not completely smooth. Place chicken back into the pureed liquid. Serve in bowls topped with the cabbage, jalapeno, radish, avocado, cilantro, and lime wedges on the side.
Tip: Pat the chicken pieces dry with a paper towel before seasoning with salt and pepper for even browning.

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