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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.

Beth Jackson Hartshorn


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

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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