I found this recipe while looking through my saddle box for a crock pot recipe. It is a recipe clipping, from the back of a fryer chicken. A Foster Farms fryer to be exact.
Yes, I seem to be the collector of fine junk and the purveyor of needless necessities. But, go on, admit it.. You like it. 😛
Diced green chilies and sour cream make a lively sauce for this simmered chicken with a south-of-the-border flavor.
Green Chili Chicken
- 1 whole Fryer
- 2 tsp. Chili Powder
- 1/4 to 1/2 tsp. Ground Cayenne Pepper
- 1 tsp. Ground Cumin
- 1 tsp. Salt
- 1 tbls. Oil
- 2 cloves Garlic, pressed
- 1/2 cup Onion, finely diced
- 1 (4 oz.) can Diced Green Chilies
- 3/4 cup Chicken Broth
- 2 tbls. Flour
- 2 tbls. Water
- 1/2 cup Sour Cream (room temperature)
Rub outside of chicken with mixture of chili powder, cayenne, cumin, and salt. Heat oil in Dutch Oven, brown chicken on all sides. Add garlic, onion, chilies, and chicken broth. Cover, simmer 35 to 45 minutes. Remove chicken to platter, draining juices back into pan. Skim fat from sauce in an. Blend together flour and water, stir into sauce. Cook stirring constantly, until thickened. Stir in sour cream. Carve chicken and serve with sauce.
Microwave directions: Rub outside of chicken with chili powder mixture. Place chicken, garlic, onion, chilies and broth in 3 qt. casserole dish. Cover, microwave on HIGH for 5 minutes. Microwave on MEDIUM for 15 minutes. Turn chicken. Cover, microwave on MEDIUM for 15 to 20 minutes. Remove chicken to platter. Skim fat from sauce, blend together flour and water, stir into sauce. Microwave on HIGH for 1 to 2 minutes, until thickened. Stir in sour cream and serve.
If you’d like to see their recipe, here it is.