Note: This recipe grew out of the Carne Asado recipe. Same flow, just different meat and sauce. Enjoy.
2-3 lbs. Chicken (we prefer the white meat and usually use frozen chicken tenders for convenience)
1 medium yellow onion
3 cloves garlic (we grow our own elephant garlic, and the cloves are large; add garlic to taste)
2 stems fresh oregano, chopped
2 teaspoons cumin seed, ground in mortar/pedestal
Flour
Salt
Pepper
Green Chili Bueno 14 oz. (look in the frozen food section)
Note: In East Texas, Chili Bueno is hard to find. You can substitute Hatch green enchilada sauce, if necessary
1 can Hatch green enchilada sauce
1 small can green chilies (choose your heat)
Oil for browning onions/garlic/meat
1 cup chicken broth
- Cube chicken – depending on the day, I may cut it in larger cubes than other days
- In mixing bowl, coat cubed chicken with flour (start with about ¼ cup)
- In large skillet, add about two tablespoons of oil and bring to medium high heat; saute onion until clear
- Add chicken and brown; scrape bottom of pan as you stir. If the chicken begins to stick, add a little chicken broth as needed
- Add garlic and continue to brown chicken
- When chicken is browned, add Chili Bueno, green chilies and green sauce; stir and make sure to scrape the bottom of the pan
- When completely blended, add ½ cup of chicken broth and stir; if stew is still too thick, add remaining broth
- Bring to boil, stirring frequently; reduce to low and cook for 1 – 1 ½ hours, stirring frequently
- Serve with tortillas and Spanish rice, green chili hominy or side dish of your choice
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