Posted by Billy on September 20th, 2007
I’m thinking this recipe using New Mexico chiles has some Cajun influence somewhere in its history because it starts with a roux. Or maybe I’ve been watching too much Emeril Live.
Grab a big pot and a half cup of New Mexico green chile. Hatch chile would be excellent.
In a large pot, melt 1/2 cup
butter. Add 3/4 cup all-purpose
flour; stir the resulting paste over medium heat. Do this long enough to cook the flour a bit.Add 2 cups
milk and 3 cups
water, and stir to blend. If there are any lumps, use a whisk to stir them out. Bring to a boil; reduce to a simmer. Add 2 cups cooked, boneless and skinless
chicken cut into bite-size pieces.Add 1/2 cup
chopped Hatch green chiles,
salt and pepper to taste and a pinch of
garlic powder. Stir well and cover. Simmer 30 minutes and serve. Makes 4 servings.
Source: DMN, allrecipes.com
This entry was posted on Thursday, September 20th, 2007 at 3:07 pm and is filed under Recipes.
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