Grandma’s Green Chili Chicken

One whole chicken 3-4 pounds

2 tablespoons oil
2 teaspoons chili powder (1 1/2 ok)
1 teaspoon cumin 
1 teaspoon salt 
3/4 teaspoon cayenne pepper 

2 cloves of garlic pressed 
1/2 cup finely chopped onion
Small can finely diced green chilis
2 tablespoons flour or corn starch
3/4 cup chicken broth

1/2 cup sour cream

Combine spices and rub onto chicken.  Heat oil in Dutch oven and throughly brown chicken on all sides.  Add garlic, onion, chilies, and chicken broth.  Simmer 35-60 minutes.  Transfer to plate, skim off fat, and thicken with flour or corn starch.  Add sour cream just before serving.  Serves 6.  Depending on the size of the chicken, it could be more.  Make sure chicken pieces are approximately the same size so they cook at the same time.

10/28/2017

Making this first time with Daniel for Saturday dinner.   Chicken is 5.5 pounds and barely fits in large pot.  After browning, remove to large plate.  Simmered on 3 on left front burner for 20 minutes.  Spicy.  Use all the sour cream and less chili powder and less cayenne pepper.  

2/18/2018

5.7 chicken from smart and Final.  Added less Cayanne pepper and less chili powder so it wouldn’t be a spicy. In addition added one and a half cups of chicken broth instead of 3/4 cup.  

4/14/2019 Sunday 

Added half teaspoon cayenne powder and 1 1/2 cups chicken broth.  Not enough so added more.  Simmered 40 minutes.  Used La Victoria diced green chili’s fire roasted.  Spiced with a bite.  Added 2/3 cup sour cream.   Cut chili’s down or cayenne more.  Or another brand.  

8/22/2019

6.5 chicken from Albertson’s at .88 a pound on sale.  Used whole green chili’s and minced, removing most seeds.  Added 1 cup chicken broth.  Simmered 30 minutes.  

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