Green Chili Chicken
- Ready In:
- 1hr 10mins
- 1 whole chicken (I found using ch parts is alot easier to work with)
- 2 teaspoons chili powder
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1⁄2 cup finely diced onion
- 1 (4 ounce) can diced mild green chilies
- 3⁄4 cup chicken broth
- 2 tablespoons flour
- 2 tablespoons water
- 1⁄2 cup sour cream, room temp
- Rub outside of chicken with mixture of chili powder, cayenne, cumin and salt.
- Heat oil in Dutch oven and brown chicken on all sides.
- I remove the chicken from the pot and then add onions, chiles and garlic and saute a couple of minutes to soften.
- Then add the ch broth stir to combine and return the chicken to the pot and simmer 50 minutes covered.
- When chicken is done, remove from pot and drain back the juices from the ch into the pot.
- Blend together flour and water and stir into sauce. Cook stirring til thickened.
- Stir in sour cream.
- Carve chicken and serve with sauce. Serves 4.
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Excellent and versitile. Works great with chicken pieces too, just adjust cooking times accordingly. I also often do a pork roast this way(3.5 lb. Boston Butt in 325 degree oven about 11/2 hours). You can easily adapt spices to your personal taste, I find it flavorful but not hot as written. Usually I add more garlic. Leftovers are great for burritos!<br/>Update: I used this as a basis for a holiday dinner using pork tenderloins. I trimmed the silver skin from the tenderloins and made 3 different stuffings for 3 tenderloins. I split the loins and then flattened. The stuffing I used were grated pepperjack cheese and diced canned cactus for one, sausage spiced with andouille seasoning with grated queso for the 2nd, and salsa, sliced black olives and grated Mexican 4 cheese for the third. I tied them closed, seasoned with the seasoning mixture, seared in a little olive oil. Then I removed from the pan, and prepared the onion/chili/broth mixture. I placed the loins on a rack in a roasting pan and added the broth mixture so the liquid level was just to the bottom of the rack, covered with foil, and baked in 325 degree oven for about 45 minutes until the internal temperature reached 145 degrees. While the loins stood for 15 minutes, I prepared the gravy, then sliced the loins and served with the gravy on the side. I served with Mexican rice, saucy pinto beans topped with melted queso, and an orange and avocado salad on mixed greens. All 3 of the tenderloins were delicious, and moist and very tender. I will do this again, it was a big success. The stuffing part was a little time consuming but not difficult and the presentation was lovely.
This is an excellent recipe!! The family loved it so much I ended up cooking it 2x in one week. The only modification I made was to double the chilis. Oh, and I also used only skinless thighs. After stirring in the sour cream off heat, I added the thighs back in and coated them well with sauce (which is to die for). I served over rice with a side salad. Thanks for this wonderful recipe!! I will make it often.
RECIPE SUBMITTED BY
<p>I love to cook and try new recipes. I grew up cooking with my mom and still enjoy it. I also collect cookbooks besides recipes. I have too many in fact.</p>