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    Navajo Chicken

    2 pounds chicken breasts, cut into half-inch cubes
    4 Pasilla or Ancho chiles
    8 California chiles
    5 garlic cloves, minced
    2 cups carrots, sliced
    1 cup onion, sliced
    2 cups mushrooms, sliced
    1 cup corn
    1 pinch pepper
    1 pinch salt
    1 pinch cumin
    3 tablespoons flour
    3 tablespoons cooking oil

    The base sauce for this dish is made with a two-to-one combination of California chiles and Pasilla or Ancho chiles. Start by bringing three to four cups of water to a boil. Prepare the peppers by removing stems. Add the peppers to the water and cook for 10 to 15 minutes or until soft.

    Puree the chiles and garlic in a blender, then strain into a pan and add a pinch of cumin, a pinch of pepper and a pinch of salt. Stir to mix. Bring the sauce to a medium-thick consistency by slowly mixing in a flour slurry made up of three tablespoons of flour mixed with 1/4 cup water.

    In a small pan, brown the cubed chicken, carrots, mushrooms and onions in three tablespoons of oil. Make sure the chicken is browned evenly on all sides (this should take about ten minutes). Remove all excess oil, stir in pureed ingredients, add the corn, and let simmer for about 20 to 25 minutes.

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