Chicken With a Green and White Taste
- Ready In:
- 1hr 5mins
- Ingredients:
- 23
- Serves:
-
4-8
ingredients
-
Seasoning Mix
- 2 teaspoons salt
- 1 3⁄4 teaspoons onion powder
- 1 3⁄4 teaspoons dried oregano
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground dried New Mexico chile
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon ground dried ancho pepper
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
-
Chicken
- 1 chicken, 3-4 pounds, cut into 8 serving pieces
- 2 tablespoons vegetable oil
- 3 cups chopped onions
- 1⁄4 cup jalapeno, seeded and minced
- 1⁄4 cup all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 4 ounces white cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- 1 lb sugar snap pea, trimmed
directions
- Combine seasoning mix ingredients in a small bowl and mix well.
- Sprinkle 4 teaspoons seasoning mix over the chicken and rub it inches.
- Heat oil in a heavy pot over high heat until it begins to smoke, 3-4 minutes.
- Add chicken in batches, skin side down.
- Cook, turning frequently, until golden brown on both sides, about 10 minutes.
- Remove and set aside.
- Add onions, jalapenos and remaining seasoning mix.
- Cook until vegetables begin to brown, stirring and scraping pot occasionally, about 7 minutes.
- Add flour and stir until no white can be seen.
- Spread mixture over the bottom of the pot and cook until it forms a brown crust, 2-3 minutes.
- Scrape pan.
- Add stock and stir until crust dissolves completely.
- Reduce heat to medium-low.
- Add cream and cheeses.
- Return chicken to pot along with its accumulated juices.
- Cook, stirring every 3-4 minutes, until cheese is completely melted, about 10 minutes.
- Add sugar snap peas and cook until they are cooked but still crunchy, 12 minutes according to Chef Paul and 5 minutes according to me.
- Serve with pasta or rice. I like it best with pasta.
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