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White Green Chile Chicken Sauce Recipe

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This recipe for White Green Chile Chicken Sauce, by , is from COOKING with DADDY, en la COCINA de NUEVO MEXICO, 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!

Contributor:  
Contributor:  
Daddy

Category:
Category:

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).

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.

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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