Tonight’s dinner was the end of this batch of Green Chile Chicken with Margaritas, since the heat had increased since last time. The chicken legs + thighs, previously cooked, were re-heated in the green chile-chicken stock and served over the rice left-over from the last meal. All was very good with first, Margaritas made with Certeza Blanco, followed with Cazadores Reposado Margaritas. It was a nice meal while there was a good thunderstorm with pea-size hail happening outside.
And the recipe for the Green Chile Chicken is where…??
At my house. I know my way around green and red NM Chile fairly well.
I forgot about your NM connection. Best green chile we ever had was at a little dive in the center of Raton, NM. We were clearly the only customers there unknown to the restaurant. Wife still talks about it.
Chris
Mostly in my head. This last batch; I browned chicken legs & thighs in Blood Orange Olive Oil, sprinkled with granulated garlic and garlic pepper. When browned sufficiently, I added chicken stock, about a quart for four legs + thighs, then add about a half-pound of green chiles, and some rosemary, and simmer for 1 1/2 to 2 hours. When the meat is falling off the bones, serve over rice.
I vary the quantity of chile by the hotness. I use low-sodium chicken stock. Other folk might want a bit more salt in the dish
Mom is from Raton.
When it gets colder, I’ll make some carne adovada for a Saturday footbal game.
This is the place. Your mom (or you) familiar? Stumbled across it a few years ago driving back from a long ski trip. Just wandering around town looking for some place the locals ate to increase the odds of good food. This place was packed and everyone was eating the green chile - and therefore, so did we.
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