This is not a hot chile recipe. It has a rich and tasty sauce.
This can be served a number of ways, such as over rice, on flatbread, or in tortillas. It goes good in the large “soup bowl” style rolls.
|Camp Friendly:||Yes with preparation|
|Ovens Needed:||One 12″ dutch oven|
|1 large||sweet onion (e.g. Walla Walla)|
|1½ cups||chicken broth|
|2-4 large||green or yellow chiles. I prefer mild yellow chiles for their flavour. Note that in my opinion Jalapeño is the wrong flavour for this recipe.|
|3 cups||Colby Jack or mild cheddar, grated|
|8||skinless boneless chicken breasts, cut into 1″ cubes|
- Bag #1: Finely chop garlic. Slice Onion thinly. Put into bag with butter.
- Bag #2: Put flour, salt, pepper into gallon zip lock bag.
- Bag #3: Remove seeds from chiles. Slice and put into small zip lock bag.
- Bag #4: Cut chicken into 1″ cubes and put into zip lock bag.
- Bag #5: Mix broth, milk, and cheese. Put into strong zip lock bag or other suitable container.
- Put garlic, onion, and butter into dutch oven to start cooking. Cook until onions are transparent.
- Put chicken into flour mixture, coat chicken completely with flour.
- Cook coated chicken with onions and garlic.
- Add broth, milk, and cheese mixture. Add chiles. Stir until thickened.
Serve over rice, with flat bread or tortillas, or try putting in “soup bowl” rolls.
- As always, please be aware that these are my personal notes. I may be verbose in places to remind myself of particular points on chemistry or methodology.
- This is not a hot chile recipe. The milk products counteract the heat, so look for chiles that have a rich flavour. Don’t try to amp up the heat by loading it full of hot chiles.
- For the chile-phobic, substitute green bell peppers.
- This recipe is works for camping if you prepare ahead of time. Put things in zip-lock bags. This will reduce the mess of trying to prepare food at camp. If you camp in bear country like we do, minimizing food spillage is critical for not turning your camp ground into a bear magnet.
- The creamy sauce needs the mixture to be brought to a near boil. If the temperature isn’t high enough to break the chemical bonds, it’ll remain soupy. When it thickens, it should happen fairly quickly.