Wednesday, February 23, 2011
Pretty much as long as I've known my husband, I've been hearing about the wonders of New Mexican green chile. "It's delicious! It boosts your metabolism! It cures all ailments!" And these statements are mostly true. Fact: green chile contains high amounts of both vitamin A and vitamin C, making this recipe perfect for boosting your immune system on cold winter days.
For this recipe you will need:
3 medium to large chicken breasts
3 4 oz cans roasted green chile (fresh or frozen is preferable, but we can only get canned around here)
2 14 oz cans Trader Joe's diced tomatoes with roasted green chile (these have a really good, intense green chile flavor, so we highly recommend using this if you can find it, but regular diced tomatoes can be substituted)
2 32 oz boxes chicken broth (one low sodium, one regular)
3 medium-sized yellow onions
12 cloves garlic, chopped
5 new potatoes, chopped (whatever kind is in season is fine)
2 jalapenos, seeded and chopped
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
2 teaspoons green chile powder (if you can't find this at your local grocery store, you can order it online)
salt and pepper
cajun seasoning (Tony Chachere's is preferable)
Season chicken breasts liberally with cajun seasoning. Cook in frying pan with olive oil over medium-high heat until cooked through with a good crust on each side.
While chicken is cooking, heat olive oil over medium-high heat in a large stock pot. Add onion, jalapenos, salt and pepper, and cook until onion is soft (3-4 minutes). Add green chile. Cook 2 minutes, stirring occasionally. Add garlic and cook until fragrant. Add tomatoes, garlic powder, onion powder, green chile powder, and majority of chicken stock, reserving 1 cup. Bring to a boil, reduce to simmer, and cover.
When chicken is cooked through, remove from pan. Add remaining chicken stock to hot pan, scraping bottom to deglaze. Add this liquid to stock pot with other ingredients. Chop chicken breasts and add to pot, as well as teaspoon of cumin.
Let simmer for 45 minutes. Adjust salt and pepper to taste.
My contribution to this meal was cornbread, which was based on the Georgia Brown's recipe (with a couple tweaks).
For this recipe, you will need:
2 cups buttermilk
1/2 cup corn oil
1/2 cup melted butter
2 cups cornmeal
2 1/2 cups all purpose flour
1 cup honey
1 teaspoon salt
1 1/2 tablespoons baking powder
Preheat oven to 400 degrees F.
Combine all ingredients until well-blended (but don't overmix!). Pour into baking greased baking dishes and cook until golden brown (about 30 minutes).
This meal is great for a crowd, because you can make it beforehand. Hope you enjoy it as much as we did!