New Mexico Chile Glazed Chicken On Hominy Plenta Recipes

NEW MEXICO GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 ½ hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
• Use at least ½ Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
• Drain, reserve liquid, set chicken aside to cool.
• Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, ½ as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like".
• Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
• Taste and add salt til it is yummy.
• Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
• *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
• This is my Husband's favorite dish. I sure hope you like it too!

NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA

Steps:

• Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.
• Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.
• Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper. Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro.

NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY PLENTA

Steps:

• Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender. Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes. Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper. Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro. *Available at some supermarkets and at specialty foods stores and Latin markets.