Green Chili Chicken

Summary

Diced green chilies and sour cream make a lively sauce for this south of the border simmered chicken.

DIRECTIONS

1. Remove giblets, rinse chicken and pat dry. Rub outside of chicken with mixture of chili powder, cayenne, and cumin.

2. Heat oil in Dutch oven, brown chicken on all sides. Add garlic, onion, chilies, and chicken broth. Cover and simmer 35-45 minutes or until meat is no longer pink at thigh bone.

3. Remove chicken to platter, draining juices back into pan. Skim fat from sauce in pan. Blend together flour and water, stir into sauce. Cook, stirring constantly, until thickened. Stir in sour cream.

4. Carve chicken and serve with sauce. Makes 4 servings.

MICROWAVE DIRECTIONS: Rub outside of chicken with mixture of chili powder, cayenne pepper, cumin and salt. Place chicken breast side down in 3qt. Casserole dish. Add salt, garlic, onion, chilies and broth. Cover, microwave on HIGH for 5 minutes. Microwave on MEDIUM 15 minutes. Turn chicken breast side up. Cover; microwave on MEDIUM 15 to 20 minutes or until meat is no longer pink at thigh bone. Remove chicken to platter. Blend together flour and water, stir into sauce. Microwave on HIGH 1 to 2 minutes until sauce thickens. Stir in sour cream.

NUTRITIONAL INFO