White Green Chile Chicken Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Large Chicken Breast (Cut into approx. ½" squares).
2 C. Fresh Roasted Green Chile (Chopped).
1 Small Yellow Onion (Diced).
¼ C. Vegetable Oil, shortening or lard.
3 tbsp. Corn Starch.
1 C. Warm water.
6 C. Whole Milk*.
1 tbsp. Garlic Powder.
3 pinches of Salt (or to taste).
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Directions: |
Directions:1. In a 6 Quart medium Dutch Oven Pot, thoroughly cook Cubed Chicken Breasts in Vegetable Oil until tender.
2. Add Diced Onions, sauté until transparent,
3. Add Green Chile, Garlic Powder and Salt, stirring often.
4. Add Milk and bring to a light boil stirring occasionally to avoid scorching.
5. In a small bowl, combine Corn Starch with 1 cup of warm water, dissolving fully.
6. Slowly add 'starch mixture' to boiling Milk Chile Product while constantly stirring as it thickens. Reduce to low heat bringing back to a light boil for an additional 4-5 minutes. Add additional salt to taste. |
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Number Of
Servings: |
Number Of
Servings:Makes approx. 2 quarts |
Preparation
Time: |
Preparation
Time:35-40 Minutes |
Personal
Notes: |
Personal
Notes: * Can substitute whole milk for 2% low fat, final product will look slightly transparent.
* Freezes well, do not reheat in the Microwave.
* Positive success of this recipe lies on constant stirring and low cooking temps, as milk will scorch very quickly.
* Refrigerated shelf life is approx. 5 days.
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