This is the first time that I made this. I originally intended to
just use the dry ingredients for a grilled chicken rub but at the last
minute I decided to do it indoors as directed.
The chicken is very tender and tasty and not hot-spicy like you would
think from the ingredients. It has one fault -- it isn't a pretty
dish. No good color to it. I will make it again and spiff it up at
the end with some chopped green onion and a bit of chopped fresh
tomato.
I used 6 chicken thighs instead of a whole chicken. I served the
chicken with large slices of homegrown tomato with a dab of sour
cream. Also a side of sour cream cucumbers as I was afraid that the
chicken might be spicy enough to require some soothing with sour
cream.
GREEN CHILI CHICKEN
1 chicken
2 tsp chili powder
¼ to ½ tsp. ground cayenne pepper
1 tsp ground cumin
1 tsp salt
1 Tbsp oil
2 garlic cloves, pressed
½ cup finely diced onion
1 4 ounce can diced green chilies
¾ cup chicken broth
2 Tbsp flour
2 Tbsp water

Rub outside of chicken with mixture of chili powder, cayenne, cumin
and salt
Heat oil in Dutch oven, brown chicken on all sides. Add garlic,
onions, chilies and chicken broth. Cover, simmer 35-45 minutes
Remove chicken to platter, draining juices back into pan
Skim fat from sauce in pan. Blend together flour and water, stir into
sauce
Carve chicken and serve with sauce.
Janet US