After coming up dry from the wellspring of Internet recipes, I just decided to slow cook some chicken in my french oven and throw the chiles in with the chicken to flavor the meat. To my surprise, it turned out quite good. And since then, I’ve made the same meal several times. I use the chicken for tacos or in quinoa with corn and black beans or just on top of a hearty slice of wheat bread for an open face sandwich with peach salsa on top. You really can’t go wrong; the chicken is just perfectly flavored by the chiles.
- 2 chicken breasts (or enough for 4 people)
- 2 roasted green chiles, diced
- 1 Tablespoon olive oil
- seasoning (I used salt, pepper, cayenne, andgarlic powder)
- 1/2 cup of water or beer (I've tried both and enjoyed it either way)
- Heat olive oil over med- high heat in a dutch or french oven over the stove. Season the chicken breasts on both sides with spices of your choice. (We like ours pretty spicy so we are generous!) Place chicken and green chiles in the large pot/ french oven with olive oil and cook each side for about 5 minutes or until the chicken is barely browned. Add water/beer to chicken, cover pot, then turn heat to low. (I have a really low setting on my stove so use your lowest setting) Then you walk away and let the chicken simmer until dinner time. I usually start cooking it around 10am if I want it to be ready to serve around 6pm.
- When your ready to eat shred the chicken, then serve with warm tortillas, peach salsa, rice and beans. Simple!