Green Chile Chicken
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Frozen corn kernels||10 Ounce, thawed (1 Package)|
|Frozen corn kernel||10 Ounce, thawed (1 Package)|
|Canned chopped green chiles||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Boneless, skinless, whole chicken breasts||1 1⁄2 Pound (2 In Number)|
|Skinless, boneless chicken breasts||1 1⁄2 Pound (2 Whole Breasts)|
|Monterey jack cheese/Sharp cheddar cheese||2 Ounce|
|Freshly ground black pepper||To Taste|
1. Melt the butter in a large saucepan over medium heat. Add the onion, cover, and simmer over low heat until it is translucent and tender, about 5 minutes. Add the garlic and saute for a few seconds just to release its aroma.
2. Add the oregano, cumin, and flour and cook, stirring with a wooden spoon, for 1 minute. Gradually whisk in the milk, stirring continuously, to create a smooth sauce. When all of the milk is incorporated, bring the liquid to a simmer over medium heat, and simmer to thicken, 2 minutes. Season to taste with salt.
3. Add the corn and chiles and simmer, uncovered, while you prepare the chicken and cheese.
4. Cut the chicken into 1 X 1/2-inch strips, and grate the cheese or cut it into 1/4-inch dice.
5. Add the chicken to the sauce, bring to a simmer over low heat, and cook, uncovered, until the chicken is just cooked through, 5 minutes. Remove the saucepan from the heat, add the cheese, and stir until the cheese is just melted. Season to taste with salt and pepper, and serve in deep bowls.