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| 1 whole |
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Fryer |
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| 2 tsp |
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Chili powder |
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| ¼ to ½ tsp |
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Cayenne pepper |
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| 1 tsp |
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Ground cumin |
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| 1 tsp |
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Salt |
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| ½ cup |
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Sour cream at room temperature |
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| 2 cloves |
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Garlic, pressed |
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| ½ cup |
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Onions, finely chopped |
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| 1 can (4 oz) |
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Diced green chilies |
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| ¾ cup |
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Chicken broth |
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| 2 Tbs |
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Flour |
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| 2 Tbs |
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Water |
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| 1 |
Rub outside of chicken with mixture of chili powder, cayenne, cumin and salt. |
| 2 |
Heat oil in dutch oven. Brown chicken on all sides. Add garlic, onion, chilies and chicken broth. Cover, simmer 35-45 minutes. |
| 3 |
Remove chicken to platter, draining juices back into pan. Skim fat from sauce in pan. |
| 4 |
Blend together flour and water and stir into sauce. Cook, stirring constantly, until thickened. |
| 5 |
Stir in sour cream. |
| 6 |
Carve chicken and serve with sauce. |
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| Cooking Tips |
| If by a miracle you have any leftovers, the chicken makes wonderful tacos or enchiladas! |
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| Recipe Source |
Author: JCI |
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