Ingredients
3½tbsppaprika
2½tbspchili powder
½tspcayenne
¼tspground cumin
1tspsugar
½tspsalt
3tbspcooking oil
3tbspflour
2clovesgarlic
3cupslow-sodium chicken broth,canned, or homemade stock
1lbchicken,boneless, skinless
¼tspfresh ground black pepper
½lbtortilla chips
¼lbfeta
½cupsour cream
1red onion
½cupcilantro leaves
Preparation
In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and ¼ teaspoon of the salt.
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat.
Add the flour and cook for about 3 minutes, whisking until golden. Add the garlic and cook for 30 seconds.
Add the paprika and chili powder mixture and then, add the broth slowly, whisking, until smooth. Bring to a simmer.
Simmer covered for about 25 minutes until thick enough to coat a spoon.
Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat.
Season the chicken with the remaining ¼ teaspoon salt and the pepper and cook for about 5 minutes per side until browned and just done.
Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
Add the tortilla chips to the chile sauce and cook for about 2 minutes, stirring, until the chips are soft but not falling apart.
Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.
