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Creamy Chile Chicken over Rice




Source of Recipe


From the Billy the Kid Cook Book by Lynn Nusom.


List of Ingredients




1 (3-3 1/2 pound) chicken
2 Tblsp. coarse (kosher) salt
Water
8 to 10 cloves
1 medium onion
2 bay leaves

Sauce:
3 Tblsp. butter
3 Tblsp. all-purpose flour
1 cup milk
1 cup reserved chicken broth
1 Tblsp. red chile flakes
1/2 tsp. oregano
1/2 tsp. dried sweet basil
Cooked rice
1/2 cup ripe black olives, sliced
Parsley


Recipe



Soak the chicken in water with 2 Tblsp. coarse (kosher) salt for 1/2 hour. Rinse under cold water then put into a large pot. Add water to the pot to cover the chicken. Stick the cloves in the onion and add it to the pot along with the bay leaves. Simmer the chicken over medium heat for 1 hour or until the meat falls off the bones. Let cool, remove the chicken meat from the bones, cut into bite-size pieces, and set aside. Skim off the fat, strain the broth and reserve.

Sauce: Melt the butter in a saucepan, stir in the flour to make a roux, add the milk and chicken broth and beat with a wire whisk until smooth. Stir in the red chile flakes, garlic, oregano and basil and cook, beating, until smooth. Add the chicken meat and continue to cook until hot, adding more of the chicken broth, if necessary. Serve hot over rice, garnish with the black olives and parsley. Serves 4.