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Thursday, May 6, 2010

Green Chili Chicken

The Green Chilies used in this recipe add a very mild flavor, and the combination of cayenne, chili powder and cumin adds a not-too-spicy kick. If you like a spicy sauce, increase the amounts of the dry spices slightly until you find the degree of heat you prefer.

1 whole Fryer Chicken
2 tsp Chili Powder
1/4 to 1/2 tsp Ground Cayenne Pepper
1 tsp Ground Cumin
1 tsp Salt
1 TB Oil
2 cloves Garlic, pressed (I like to use 3-4 cloves for lots of flavor)
1/2 cup finely Diced Onion
1-4 oz can Diced Green Chilies
3/4 cup Chicken Broth
2 TB Flour
2 TB Water
1/2 cup Sour Cream at room temp

Combine chili powder, cayenne, cumin and salt. Rub outside of chicken with mixture.

Heat oil in dutch oven, add the chicken and cook until brown on all sides. Add garlic, onion, chilies & chicken broth, cover, and simmer 35 to 45 minutes.

Remove chicken to platter, draining juices back into pan. Skim fat from sauce in pan. Blend flour & water, stir into sauce. Cook, stirring constantly, until thickened. Add sour cream and stir until blended. Carve chicken and serve with sauce over rice or noodles.  Makes 4-6 servings.

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