"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Portuguese Recipe

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This recipe for Chicken Portuguese, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Jackson Hartshorn
Added: Monday, June 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breast halves
2 onions, divided
3 cloves garlic
3/4 tsp. cumin, divided
1 tbsp. butter
1 green pepper, chopped
2 jalapeno pepper, seeded deveined, diced
1 poblano chili pepper, chopped
1 tsp. chili powder
1/4 cup chicken stock
1 15 oz. can tomatoes, diced
1 4 oz. can green chilies, chopped
3/4 pound Velveeta
1/2 cup light sour cream (or more to taste)
2 dozen corn tortillas, cut into 1/4 inch strips (deep fry) or you can use cooked rice if you prefer


Directions:
Directions:
In Dutch oven, cover chicken with water. Add 1 onion (cut in quarters), 1/2 tsp. cumin, and 2 cloves of garlic. Simmer until tender. Cool in stock. Strain stock and freeze all but 1/4 cup for later use in soup. Remove chicken from bone and cut into bite-size pieces. Set aside.
Chop remaining onion and garlic. Saute in butter with green pepper, poblano pepper and jalapenos. Add tomatoes, chili powder, remaining 1/4 tsp. cumin, green chilies, 1/4 cup stock, cheese and chicken. Simmer stirring constantly. When heated through and cheese is melted, turn off heat and stir in sour cream. Serve over tortilla strips or rice.

 

 

 

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