"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Green Chile Chicken Thighs Recipe

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This recipe for Green Chile Chicken Thighs, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch


2 T olive oil
1/2 onion, chopped
2 cloves garlic
1/4 tsp oregano
2 C tomatoes, chopped
4 to 8 oz. green chiles, roasted, peeled & chopped
8 chicken thighs, deboned
1 large can (7 oz) whole green chiles
4 slices mozzarella cheese
3 T olive oil

In a skillet, heat the oil.
Add onions, and saute until transparent, about 8 minutes.
Add garlic, saute 2 minutes.
Add tomatoes, oregano and chopped green chiles.
Cook 5 minutes.
Pour into a casserole dish.

Lay out boned chicken thighs, sprinkle lightly with salt and pepper.
Fill each bone cavity with whole green chiles and cheese.
Fold each thigh closed and secure with tooth picks.

In a heavy skillet, heat oil until hot.
Saute thighs until browned.
Place in casserole on top of tomato mixture.
Cover and bake for 20 to 25 minutes in 350 oven.




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