(Vicky; May 2005)
This recipe needs to be started the day before you want to eat it.
6 boneless skinless chicken breasts
2 t chili powder
1/4 t cayenne
1 t cumin
Some white flour
1 t salt
1 T oil
2 pressed garlic cloves
1/2 c finely diced onion
1 4 oz can diced green chiles
3/4 c chicken broth
1/2 c sour cream at room temp.
Make a mixture of all the spices and rub on the outside of the chicken pieces. Do not include the salt, because it will dry out the chicken. Let them sit, covered and refrigerated, overnight.
Dredge the chicken breasts in flour. Heat oil in a heavy bottomed pan and brown chicken quickly on all sides - it is not necessary to cook the chicken all the way through. Remove chicken from the pan. Add garlic onion and salt and cook briefly, then deglaze the pan with the broth (that means using the broth to wash all the tasty browned bits off the pan and into the sauce). Add the green chiles, and remove from the heat.
Transfer the chicken breasts to a dutch oven or other casserole dish you can cover. Put the sour cream into the sauce, stir until dissolved, and pour over the chicken. Bake in the covered dish at 325 for about an hour or until the chicken is cooked through.
Link to Narsai's Asparagus Cornbread