At the recent Fiery Foods and Barbecue show in Albuquerque,
we made enough Santa Fe Chicken to serve 5000 guests. If
this seems like a daunting task, well, you're right. When
other vendors were opening bags of chips to serve with
their salsa, we stuck to our philosophy that real food
demands real cooking. If we're going to be in the specialty
foods business, we'd better get cooking.
Where do hungry and busy families go between baseball and
school when they're hungry? Sadly, it's fast food that
permeates our lives. And soon, we're hooked on the fat
laden meals controlling our lives. At New Mexico Chile
Company, we strive to make quality cooking sauces that
people, just like you, can use in an everyday meal. We
bring the gourmet to meals and all you have to do is to
bring the chicken to this dish!
This past month, three hundred pounds of chicken, thirty
onions and fifteen bunches of cilantro went toward feeding
our customers, but the results were impressive.
Many happy customers walked away with our green sauce and a
new recipe. There's something magical that occurs when
chicken meets green chile and cheese. The flavors blend,
becoming one. The fierceness of green chile gives way to a
more pronounced statement of flavor, allowing the protein
to come forward. Each year we get hundreds of requests for
the recipe. Some claim their kids have become addicted to
the flavors and we figure it's a good thing. In the fast
paced world of soccer, baseball and scouts, we're happy to
manufacture and promote quality food products.
Like with all of our recipes, this gourmet meal can be
accomplished in thirty minutes.
Santa Fe Chicken-serves 4
2 lbs. boneless chicken breasts or tenders cubed
1 cup chopped onion
2 cloves chopped garlic
3 tbsp canola oil
6 oz black sliced olives
4 oz shredded cheddar cheese
10 sprigs chopped cilantro or parsley (no stems)
16 oz. Coyote Trail Green Chile Sauce
In a large frying pan,add canola and saute chicken and
onion over med heat Brown chicken well, (you can also grill
the chicken and return it to the baking dish after) add
garlic, drain (this is important or you'll make gravy) and
transfer to a shallow baking dish.
Add Coyote Trail Green Chile Sauce and mix well. Top with
cheese, olives, cilantro or parsley Bake @ 350 for fifteen
minutes until chicken bubbles then remove and serve with
beans, rice, tortillas and a salad.
Creme Fresh or sour cream is sometimes added as a topping.
Ole!
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Chuck Machado is President of New Mexico Chile Company,
creators of Gourmet cooking sauces.
http://www.coyotechile.com
