CREAM OF CHICKEN EL PASO 2-3 Boneless skinless chicken breasts 2 cups Water 1/2 cup minced onion 1/2 cup minced celery 1/2 cup minced carrot ¼ cup minced red bell pepper 2 cloves minced garlic ½ cup Ortega chilies 1 tablespoon ground cumin 1 tablespoon chili powder 1 cup chicken stock ¼ cup heavy cream 1 cup melted butter 1 cup flour Mix butter and flour together to form a roux. On high heat boil chicken breast in water until done. Remove breasts and dice small. In a pot place a small amount of oil and add onion, celery, carrot, garlic, red bell pepper and green chilies and sauté until tender. Add water that you boiled chicken in, chicken stock and diced chicken and bring to boil. Add cumin, chili powder and cream. Stir in roux and cook until thickened, Salt and pepper to taste. Note: you may have to adjust your seasonings and roux depending on the desired thickness that you want
Posted on: Sun, 06 Oct 2013 02:34:23 +0000