Thursday, June 18, 2015

Chicken Green Chile




Colorado is experiencing some weird, weird weather. Even more so than usual. In fact what is so unusual about it is how consistent it has been. It has rained almost every day for the last month and a half. 

The rain and clouds have chased away what is usually a sunny and hot time of year. Personally, I am ok with it.

If it's chilly and raining, you can make green chile. I love a good bowl of spicy, roasty tasting green chile. I usually make it with pork, but I recently tried it with chicken and it was just delicious. 

Green chile is great just on it's own in a bowl with a sprinkle of cheese and a few chips. It is also a great addition to beans and rice, burritos, tacos, nachos or even mixed with velveeta to make a delicious queso. It may even be good on a car bumper. It's just so tasty, almost anything goes with it. 

Not only is this beyond delicious, it is super easy to make. You can do this in the slow cooker, on the stove top or in the oven the way my mom does it. 

Ingredients 

2 - 3 medium sized chicken thighs (bone and skin included)
salt and pepper to taste
1 medium onion, chopped
1 27 ounce can of whole green chilies
1 14 ounce can of diced green chilies
1 14 ounce can of Rotel tomatoes and peppers
1 14 ounce can of Mexican style diced tomatoes
1 to 3 jalapenos, diced depending on taste
2 teaspoons of chicken base

There's not really a lot of instructions to go along with this. Just add some salt and pepper to you chicken thighs. Dump everything into a large, oven safe pot with the lid on. I like my green chile a little watery, so I fill up the cans about 1/4 of the way with water and add it to the pot. It also helps to  get every bit of the goodness out.  Cook for about 4 to 6 hours at 350 degrees. Shred the chicken and remove the bones. If it tastes flat to you, just add a little more chicken base. 


Yum.
 
That's it. This recipe makes a lot, but it does freeze really well for any time you need it.

If you are using a slow cooker, cook on low for about 8 hours and it should be perfect. For the stove top, simmer the whole mixture for about 4 hours, stirring occasionally.



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