Chicken Chile Recipe

I’m thinking this recipe using green New Mexican chile 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 chili.  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 green Hatch chile,  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

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