This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
We had guests over for dinner Sunday evening and they are really good cooks themselves. Â Therefore, I had my work cut out for me. Â I mean that from my desire to have people enjoy my food and I had knowledgeable critics. Â I adapted this recipe from a pulled chicken chimichanga recipe. Â This dish is a repeater. Â My wife, who never puts sauce on anything, went back for seconds. Â That’s right, seconds.
 |
| Chicken Stewing |
 Recipe
Mexican Chicken with Sour Cream Sauce:
- In a stewing pot drop everything in the pool – 4 chicken breasts, 6 cups of water,2 tbsp chili powder, 1 tsp each salt and ground cumin, 1/2 tsp each black pepper, garlic powder and onion powder, 1/4 tsp cayenne, 4 oz can of green chilis (the remaining 3 oz of the can will get used in the sauce), 1 onion diced and 4 garlic cloves minced
- Stir everything together and bring to a boil. Â After it reaches a boil, reduce heat to medium and cook covered for 30 minutes
Sour Cream Sauce:
- In a sauce pan, melt 2 tbsp butter over medium heat. Â Stir in 2 tbsp all purpose flour and cook for 1 minute. Â
- Whisk in 1 cup of water and 1 chicken bouillon cube and cook for about 4 minutes until the bouillon cube has fully dissolved.
- Whisk in the remaining 3 oz of green chilis and 1/2 cup of sour cream
- Add 1 tsp each ancho chili powder and paprika, salt and pepper to taste, mix well and serve
To serve, slice the chicken on the bias, fan out on a plate and top with the sour cream sauce.
Leave a Reply