First you start with a big pot of green chile braised chicken. Then you serve it however your want - over rice or polenta or just eaten with fresh tortillas. Shred the leftovers and use for enchiladas, burritos or chimichangas.
*See Kitchen Notes for further cooking instructions, ideas and related links.
Heat oil in large skillet or Dutch oven over medium heat. When hot, add some of the chicken pieces and brown, about 2 minutes per side. Transfer to a plate and brown the remaining pieces Transfer to the plate.
After browning all pieces of chicken, add the onion and garlic to the skillet. Reduce heat to medium low and saute' until onion is translucent.
Pour in the vodka and deglaze the skillet by scraping the bottom of the skillet to loosen any brown pieces stuck to the bottom.
Add the green chile, water and oregano. Bring to a simmer then add the chicken pieces and any liquid that has accumulated on the plate. Cover and braise for 10 minutes.
After 10 minutes, turn the pieces of chicken over, cover and braised another 10 minutes or until the internal temperature of the chicken is 165F. Remove from heat.
Transfer the chicken pieces to a plate or bowl.
Whisk the sour cream and lime juice into the green chile sauce. Taste and adjust seasoning if needed. If you want the sauce a little thicker, sift in 1 - 2 tsp. cornstarch and stir for desired thickness.
Return the chicken to the skillet and reheat.
Serve the chicken over cooked rice, polenta, or your favorite grain, then smother with the green chile sauce. OR, just serve with warm homemade tortillas.
Chicken - A mix of white and dark meat is best. Use a mix of legs, thighs and breasts, or just cut up a whole chicken into 8 pieces. Cut each of the breasts in half for even cooking.
De-glazing liquid - If you don't want to use alcohol, substitute with water or chicken stock.
Cornstarch - Depending on how you plan to serve this dish, you might want the sauce a little thicker. If so, then in Step 8 sift in the cornstarch or mix 2 tsp flour with 1/4 cup water and pour into skillet. Stir until the sauce thickens, then put the chicken back into the sauce.
How to cook brown rice in 30 minutes
See below for ideas on how to use the leftovers.
Recipe author: MJ of MJ's Kitchen