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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Portuguese Recipe

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This recipe for Chicken Portuguese is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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