Chicken with Cheddar and Green Chilies |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
Wonderful with rice. This is a Clay Cookery recipe, but I think with an adjustment to oven temperature, you could use conventional cooking. Ingredients:
3 lbs chicken pieces (meaty) |
2 tablespoons flour |
2 teaspoons chili powder |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1 stalk celery, finely chopped |
1 small onion, finely chopped |
1 clove garlic, minced |
1 (4 ounce) can green chilies, diced |
1/2 can chicken broth (regular strength) |
1/2 cup sour cream |
1 cup cheddar cheese, shredded |
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.
|
|