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Mexican Chicken




Source of Recipe


WKRG
Mexican Chicken

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Published: Mon, January 03, 2011
Dinner recipe by Chris and Carla Miller/Chris & Carla's Catering & Heavenly Ribs
MEXICAN CHICKEN

| 35 min | 10 min prep |

2 boneless chicken breasts
3 or 4 chicken thighs (bone-in & skin off)
1/2 cup finely chopped yellow onion
1/2 clove finely chopped garlic
1 stalk celery, cut into thin strips and finely chopped (minced?)
2 cans chopped peeled long green chile (or 6 fresh long green chiles roasted, peeled, seeded and chopped)
1 small tomato or 1/2 medium tomato, peeled, seeded and chopped relatively small (about 1/4 cup)
1/4 teaspoon powdered sage
1 teaspoon salt
1/4 teaspoon black pepper
1 cup or more Cheddar cheese, grated
1/2 cup White cheese , grated

Preheat oven to about 300 to 350°F.
Put the chicken in a large skillet and add dry ingredients. Add in the salt, pepper and sage and stir. Add in the onion, garlic and celery. Bring to a soft simmer, reduce the heat to medium and heat until chicken is tender and has no red inside.





Remove the pan from the heat temporarily. Remove the chicken from the skillet to a plate or bowl. Slice the chicken breasts lengthwise into about 3 or 4 strips. Cut the strips into pieces about 1/2 inch long. Put the chopped breasts back into the skillet and put the skillet back on medium heat. Remove the skin from the thighs and discard .
Take all the meat off the thighs, discarding the bones. Be sure to trim out and discard any sinews or tendons at the ends of the thigh muscles. Cut the thigh meat into pieces about the same size as the breast pieces. Add the thigh meat back into the broth. Add the tomatoes and chopped long green chiles in and continue simmering the chicken until
done. You may need to add a bit more water into the broth to have enough for the sauce - don't let it boil dry. You will need about a quart or so of broth when you make the sauce.
Pour the entire mixture evenly into a large Pyrex baking dish and smooth the top. Cover evenly with the remaining half of the grated Cheese. Sprinkle the grated yellow cheese over the top of the cheese.
Serve with Sour Cream if desired. (Saltine crackers go GREAT with this dish).
Serving suggestion: Mexican Chicken with a dollop of sour cream, Spanish Rice, Refried Beans, salad, Saltine crackers and iced tea.