I was in the mood for something warm and soothing, but I wanted something more substantial than soup. I had some Chicken Thighs thawed out. I didn't want to make my usual go to Chicken Stew with Tomatoes so I pulled out a can of Green Enchilada Sauce and a can of whole Green Chiles from New Mexico and combined them with chopped Onions and Green Pepper to make it taste fresh and it turned into a wonderful Southwest style dish. I don't use many ingredients that are canned, but I do like Green Chiles. This combination is really delicious and it was just what I wanted! I haven't made this dish for a long time. It used to be one of my kids' favorite burrito fillings, although I like it best over rice and with beans. It takes an hour to cook, but if you want to use your pressure cooker, you can do it in half the time. Green Chili Chicken is nurturing and homey with just the right flavor of smooth, yet piquant Green Chiles - perfect for a cold Seattle evening.
Green Chili Chicken
8 Chicken Thighs or 4 Chicken Thighs and 4 Chicken Legs, skin removed
4 Tablespoons Vegetable Oil
1 large Yellow Onion, chopped
1 large Green Pepper, deseeded and chopped
1 15 oz can Green Enchilada Sauce
1 4 oz can Whole Green Chiles (can use Mild or Hot), chopped
8 ounces of Chicken Broth (not needed if cooking with the Pressure Cooker)
Heat 2 Tablespoons of Vegetable Oil in a large pot. Add the onions and cook until they just start to become translucent. Add in the Green Pepper pieces and cook until soft. Then add the additional 2 Tablespoons of Oil and put in Chicken Pieces. Cook until just starting to brown on one side, being careful not to burn onions and peppers. Then pour in the Green Enchilada Sauce, the Green Chiles and the Chicken Broth. Bring to a boil, then reduce to a simmer. Cook for one hour or until the Chicken is tender. Remove the Chicken pieces and cool. Take the meat off the bones and chop into large pieces. Return to the sauce and serve with rice, beans and/ or flour tortillas.
Five Element Analysis
Chicken belongs to the Wood Element. The Green Pepper and Green Chiles contribute the Fire Element. The onions because they cook so long get sweet and the fact that this is a stew brings in the Earth Element. The Metal Element comes from the Rice and the Water Element comes from serving it with beans. This dish with it's sides ends up being a balanced Five Element meal!