Friday, September 25, 2015

Pumpkin Patch Green Chile Chicken

We have a local Tex-Mex restaurant that has an annual green chile festival when the green chiles from Hatch, NM are in season. Each year the chefs get so creative with new green chile drinks and dishes. One dish that I had many years ago was so tasty and had a catchy name, the Charlie Brown Chicken. The chicken was pan fried and topped with their famous green chile sauce and a dusting of pumpkin seeds. The combination is amazing. When I received the Blackened Pumpkin Seeds from Truly Good Foods, I immediately wanted to reproduce the Charlie Brown Chicken at home and my hunt for this green chile sauce commenced. I'm so excited to share this recipe with you.

Pumpkin Patch Green Chile Chicken
by Tonda
Adapted from Chuy's Green Chile Sauce on KPLCtv.com

Roux:
6 Tablespoons butter
8 Tablespoons all-purpose flour

Melt the butter in a small sauce pan over medium heat. While whisking, slowly add the flour. When the flour is completely mixed in and the roux is smooth, reduce the heat to low. Cook for approximately 20 minutes, while stirring frequently. The roux will be the color of peanut butter when it is done. Remove the pan from heat and keep warm.

Chuy's Green Chile Sauce:
4 10-ounce cans roasted whole green chiles
1 Tablespoon butter
1/2 cup sweet onion, diced
4 cups chicken stock
1 1/2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 to 1 teaspoon cayenne pepper (I backed down the heat to 1/2 teaspoon for my family)
Roux (from above)
1 14.5-ounce can petite diced tomatoes, no salt added

Drain the cans of whole green chiles and chop them finely in a food processor. Set aside. Melt the butter in a large sauce pan over medium-high heat. Add the onions and sauté until they are transparent and light brown. Add the chicken stock and all of the spices. Bring to a boil over medium-high heat and then reduce the heat to bring the sauce to a light simmer. Once it has reached the light simmer stage, slowly whisk in the roux. Simmer for 15 minutes to thicken the roux, stirring frequently. Drain the diced tomatoes and add them with the green chiles to the sauce. Continue to simmer for 15 minutes, stirring frequently.

Baked Chicken:
4 boneless, skinless chicken breasts
1 Tablespoon olive oil
Shredded Monterrey Jack cheese

Preheat the oven to 350°F. Season the chicken with your favorite seasoning. Heat the olive oil over high heat in an ovenproof sauce pan. Sear the chicken on both sides, approximately 2 minutes per side. Finish baking the chicken for 25 minutes in the oven. Top the chicken with shredded Monterrey jack cheese and cook just until melted.

 Plate the chicken breast with a big spoonful (or two) of green chile sauce and a dusting of Truly Good Foods Blackened Pumpkin Seeds. Enjoy!

1 comment:

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