Best New Mexican Chicken Recipes

NEW MEXICAN GREEN CHILE CHICKEN STEW

Steps:

• Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
• Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
• When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
• Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
• Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

NEW MEXICAN-STYLE CHICKEN POSOLE

Steps:

• 1. Rinse chicken and pat dry. Trim off and discard any fat. Cut chicken into one-inch chunks. 2. In a non-stick 5 quart pan, combine chicken and 2 Tblspns water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until chicken is browned, about 8 minutes. 3. Add onion, bell pepper and garlic; stir often until onion is lightly browned, 3 to 5 minutes. Add broth, hominy, tomatoes, oregano and cumin. Bring to a boil over high heat, then reduce heat, cover and simmer to blend flavors, about 10 minutes. Stir in spinach and cook just until wilted, 1-2 minutes. Add salt and pepper to taste. Ladle into wide individual bowls or large serving bowl. Serve garnishes alongside.

NEW MEXICAN-STYLE CHICKEN BAKE

Steps:

• Preheat oven to 375°F. Prepare stuffing mix as directed on package. Spread into lightly greased 2-qt. baking dish. Spread chicken evenly over stuffing.
• Mix Alfredo sauce, chilies and milk; pour evenly over chicken.
• Bake 15 to 20 min. or until heated through.

NEW MEXICAN CHICKEN

Steps:

• 1.Sprinkle the cumin and garlic on chicken cubes. 2. In 12 inch skillet, heat oil and saute chicken until no longer pink. 3. Add corn, black beans, red pepper and salsa to skillet. 4. Add more cumin to taste 5. Cover, cook on low about 1/2 hour, or until peppers are cooked. Serve over rice. Basmati or Texmati brown rice suggested.

KAREN'S NEW MEXICAN CHICKEN ENCHILADAS VERDE

Steps:

• 1. Boil whole chicken until meat is no longer pink.
• 2. Remove skin and debone meat, shred meat and set aside.
• 3. Preheat oven to 350 degrees.
• 4. Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
• 5. Place dessert sized plate in microwave.
• 6. Place one tortilla on plate in microwave.
• 7. Microwave tortilla for 8 seconds ONLY.
• 9. Remove tortilla, place in a 13x9 baking pan (metal or glass).
• 10. Put 1 Tbsp. enchilada sauce lengthwise on middle of tortilla
• 11. Follow with 1 Tbsp. black beans, 1 Tbsp. cheese, and 1/4 cup chicken. Roll up enchilada.
• 12. Repeat process until all tortillas are filled and rolled in pan.
• 13. Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it)
• 14. Top sauce with remaining cheese, black olive slices and green chilies.
• 14. Bake in oven for 25-30 minutes.
• ENJOY (and expect A LOT of compliments)
• You can also use corn or wheat tortillas if you prefer.