Ingredients:
3 lbs chicken pieces ( meaty)
2 tablespoons flour
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1 stalk celery, finely chopped
1 small onions, finely chopped
1 clove garlic, minced
1 (4 ounce) cans green chilies, diced
1/2 can chicken broth ( regular strength)
1/2 cup sour cream
1 cup cheddar cheese, shredded
Directions:
Soak top and bottom of clay cooker in water 15 minutes; drain.
Coat chicken pieces with mixture of flour, chili powder, salt and cumin.
Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth.
Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours.
Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker.
Stir sour cream into cooking liquid until smooth.
Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes.
Wonderful with rice.
Servings: 6
Time preparation: 15 min.
Time total: 95 min.