| Chipotle chicken salad | | | | paste with 1 teaspoon salt |
| We started out with half the amount of | | | | 1 1/4 teaspoons cayenne |
| corn chips but increased the quantity | | | | 1/2 cup smooth peanut butter at room |
| because we love their addictive crunch | | | | temperature |
| in this Southwest-influenced salad. | | | | 1 3/4 cups reduced-sodium chicken broth |
| 1 rotisserie-cooked chicken (2 lb) at | | | | (14 fl oz) |
| room temperature | | | | 1 lb sweet potato |
| 1 medium white onion, chopped | | | | 1 (10-oz) box frozen small okra, thawed |
| 1 (15- to 19-oz) can black beans, rinsed | | | | Accompaniment: rice |
| and drained | | | | Arrange chicken in 1 layer on a tray, |
| 1/2 cup packed fresh cilantro sprigs | | | | then sprinkle with salt and let stand at |
| 1 rounded tablespoon canned chipotles in | | | | room temperature 30 minutes. |
| adobo, or to taste | | | | While chicken stands, pulse tomatoes |
| 1/3 cup olive oil | | | | with their juice in a food processor |
| 1/3 cup fresh lime juice | | | | until finely chopped. |
| 3/4 teaspoon salt | | | | Stir water into tomato paste in a small |
| 3/4 teaspoon black pepper | | | | bowl until smooth. |
| 2 firm-ripe California avocados, halved, | | | | Pat chicken dry. Heat oil in a 10- to |
| pitted, and left unpeeled | | | | 12-inch heavy skillet over moderately |
| 3 oz corn chips such as Fritos (1 1/2 | | | | high heat until hot but not smoking, |
| cups) | | | | then brown chicken, without crowding, in |
| 1 heart of romaine, separated into | | | | 3 or 4 batches, turning over |
| leaves | | | | occasionally, until golden, about 6 |
| Remove chicken from bone in large | | | | minutes per batch. Transfer with tongs |
| chunks, with some skin if desired, and | | | | as browned to a 6- to 7-quart heavy pot. |
| toss together with onion and black beans | | | | Pour off all but 2 tablespoons fat from |
| in a large bowl. | | | | skillet, then add onion and cook over |
| Purée cilantro, chipotles, oil, lime | | | | moderate heat, stirring occasionally, |
| juice, salt, and pepper in a blender, | | | | until edges are golden, 2 to 3 minutes. |
| then add to chicken mixture. | | | | Add onion, chopped tomatoes, tomato |
| Cut avocado into 1/2-inch cubes, without | | | | paste mixture, garlic paste, and cayenne |
| cutting through peel. | | | | to chicken in pot. |
| Toss chicken mixture with chips. Scoop | | | | Whisk together peanut butter and 1 cup |
| avocado into chicken mixture with a | | | | broth in a bowl until smooth, then add |
| spoon. Serve salad on romaine leaves. | | | | to chicken along with remaining 3/4 cup |
| Chicken stew with okra | | | | broth, stirring to combine well (chicken |
| This dish, typical of West Africa, is | | | | will not be completely covered with |
| traditionally accompanied by foo-foo (a | | | | liquid). Bring to a boil, uncovered, |
| porridgelike side dish made from corn, | | | | then reduce heat and simmer, covered, |
| sweet potato, plantain, or cassava | | | | stirring occasionally (to prevent |
| meal). We strongly recommend serving the | | | | sticking), until chicken is very tender, |
| stew with rice to sop up the delicious | | | | 25 to 30 minutes. |
| sauce. | | | | Peel sweet potato and cut into 1-inch |
| 1 (3- to 3 1/2-lb) chicken, cut into 10 | | | | chunks. Stir into stew along with okra, |
| serving pieces | | | | then simmer, covered, until potato is |
| 1 teaspoon salt | | | | tender but not falling apart, 10 to 12 |
| 1 (14- to 15-oz) can whole tomatoes in | | | | minutes. |
| juice | | | | Cooks' note: |
| 1/4 cup water | | | | Chicken stew, without sweet potato and |
| 2 tablespoons tomato paste | | | | okra, can be made 1 day ahead and cooled |
| 1/4 cup peanut or palm oil | | | | completely, uncovered, then chilled, |
| 1 medium onion, chopped | | | | covered. Reheat stew before proceeding |
| 4 garlic cloves, minced and mashed to a | | | | with recipe. |