If you're wondering what to make for a Cinco de Mayo celebration, look no further! I stole this recipe from my father who seems to make it on a regular basis. One of his grandsons always requests it when he comes to town for a visit. I wanted to know what all the fuss was about. Then I made this! This is one of those great recipes with loads of south of the border flavor, but it doesn't need to simmer for half a day! I'm sold!
The original recipe calls for a whole fryer chicken cut into pieces (thigh, legs, etc) I've used skin- on chicken thighs, but breast meat pieces would be good. Just adjust the cooking time down.
Ingredients
4 - 6 chicken thighs
2 tsp chili powder
1/4 to 1/2 tsp ground cayenne pepper
1 tsp ground cumin
1 tsp salt
1 Tbsp oil
2 garlic cloves, pressed or minced
1/2 cup diced onion
1 (4 oz) can diced green chilies
3/4 cup chicken broth
2 Tbsp flour
2 Tbsp water
1/2 cup sour cream (room temperature)
Place the chili powder, cayenne, cumin and salt on a shallow plate. Rub the chicken pieces in this. Heat the oil in a large skillet or Dutch oven. Brown the chicken on all sides, then add the garlic, onion, chilies and chicken broth. Cover and simmer for 35 to 45 minutes. Remove the chicken to a platter and drain the juices back into the pan. Blend together the flour and water in a cup, then add to the juices. Cook while stirring as the sauce thickens. Stir in the sour cream and mix. Pour over chicken or leave as a side sauce. Bueno, bueno!
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