Chicken with Cheddar and Green Chilies

READY IN: 1hr 35mins
Recipe by Tonkcats

Wonderful with rice. This is a Clay Cookery recipe, but I think with an adjustment to oven temperature, you could use conventional cooking.

Top Review by Virginia Chandler

Easy and Yummy. I doubled the flour and spices. After coating the chicken I browned in oil on top of the stove. I added the left over flour and spices to the broth. I also added a can of Rotel tomatos with chili's.I cooked in a ceramic casserole dish with a lid at 450 for same amount of time. Chicken was so tender it fell off the bone.

Ingredients Nutrition

Directions

  1. Soak top and bottom of clay cooker in water 15 minutes; drain.
  2. Coat chicken pieces with mixture of flour, chili powder, salt and cumin.
  3. Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth.
  4. Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours.
  5. Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker.
  6. Stir sour cream into cooking liquid until smooth.
  7. Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes.
  8. Wonderful with rice.

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