If you were to translate this dish, the chicken tortilla skillet pie, you'd get "Chicken and Mexican Pancakes Cast Iron Skillet Pie." So we'll stick with "chicken pie." And add that it's incredibly delicious.
Supplies:
For the chicken tortilla pie:
600 g chicken thigh
20 gr LetzQ Chicken Rub
12 tortillas that fit approximately in your skillet 450 g grated Mozzarella
Optional: fresh coriander
For the sauce:
20 ml oil
2 large onions, coarsely chopped
10 g chili powder
6 g cumin
2 handfuls of fresh oregano or 10 g dried oregano 6 g salt
8 cloves of garlic, coarsely chopped
400 ml chicken stock
2 cans of diced tomatoes
Preparation method
Prepare your BBQ for indirect cooking and heat it to 200°C (400°F). Rub the chicken thighs with a thick layer of LetzQ Chicken Rub. Add a splash of oil to a skillet and heat it on the BBQ. Add the onions and sauté until golden brown. Remove the skillet from the BBQ and add the chili powder, cumin, oregano, salt, and garlic. Stir well. Return the skillet to the BBQ and cook for a few minutes. Add the chicken stock (make sure to use boiling water or heat the stock first) and tomatoes and simmer on the BBQ. Fifteen minutes will be enough for the sauce to turn a deep red, indicating it's done. Remove the skillet from the BBQ and take it to the kitchen. Blend the sauce in a blender until smooth and set aside.
Wipe the skillet clean with a paper towel and place it back on the barbecue. Add some oil and wait until it's hot. Then fry the chicken thighs in it, for a few minutes on each side, until lightly browned. Cover the thighs with a few spoonfuls of sauce, making sure to reserve enough for the pie later, and let the chicken finish cooking in the sauce. When the chicken reaches a core temperature of about 70°C (168°F), remove it from the skillet, let it cool slightly, and then pull the chicken out.
Set the pulled chicken aside. Dip three to five tortillas, depending on how thick you want your pie crust, one by one in the sauce and then place them on the bottom of your skillet. Top with some pulled chicken, some sauce, and a generous amount of cheese. Then add one or two more tortillas drizzled with sauce, then top with more chicken, sauce, and cheese. Repeat until all but one of your tortillas is used. Place the last tortilla on the stack, pour the remaining sauce over it, and then top with the last of the cheese.
Take a piece of aluminum foil large enough to cover the pie in the skillet, wrapping it all the way up to the pan. Spray or grease one side of the foil with oil first and place that side on the pie. This will prevent the cheese from sticking and you'll pull off all that delicious melted cheese at once. Place the covered skillet on the barbecue for about half an hour, then check by lifting the aluminum foil slightly whether the sauce is bubbling, the cheese between the layers has melted, and the cheese on top is lightly browned. Your chicken tortilla skillet pie is ready. Sprinkle with some grated cheese and, if you like, some finely chopped cilantro, and serve. Cut wedges from your pie at the table. 