Bonnies Mexican Green Chile Hot Pot Recipes

GREEN CHILE CHICKEN POT PIE

Steps:

• Pulse flour and salt in a food processor until mixed. Add butter and pulse 10-12 times until butter is the size of peas. Drizzle water over flour and pulse until dough forms moist crumbs and is starting to bind together, another 10-12 pulses.
• Turn dough onto a large piece of plastic wrap. Using your hands, shape the dough into a square and wrap tightly with plastic. Refrigerate for at least 2 hours, and up to 24 hours.
• Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
• Reduce heat to medium and add 2 tbsp. olive oil to same pot and add the onions and carrots. Cook, stirring occasionally, until veggies are starting to soften, about 8-10 minutes. Add the garlic, and stir constantly until fragrant, about 30 more seconds. Add veggies to the bowl of chicken.
• Position a rack in the center of the oven, then preheat to 425 degrees. Remove the dough from the refrigerator.
• Melt butter in same pot over low heat. Add the flour and cook, whisking constantly, until flour and butter are incorporated. Slowly whisk in chicken broth and milk, adding a little at a time, and whisking until well mixed after each addition. Whisk all of the clumps out, until you have a smooth texture. Bring to a boil, then add chicken and veggie mixture, potatoes, corn, and green chile.Add a generous pinch of salt and pepper. Reduce heat to medium and simmer gently, stirring occasionally until the potatoes and carrots are tender, 15-18 minutes. Stir in peas, cumin, and thyme.
• Meanwhile, turn dough onto a lightly floured surface and roll the dough into a 1/4" thickness. Place a ramekin face down onto the dough as a stencil, then use a knife to cut out a circle in the dough, which will be slightly larger than the diameter of the ramekin or bowl. Repeat until you have 6 dough circles. Cut one small X in the center of each circle.
• Distribute filling evenly among six ovenproof ramekins.
• Top each bowl of filling with a dough circle. Using your fingertips, gently press the dough down into the edge of the stew.
• Place pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 30-35 minutes. Cool on a rack 20-30 minutes before serving.

BONNIE'S MEXICAN GREEN CHILE HOT POT

Steps:

• Note. My inspiration for this recipe was Andy Anderson's Awesome Baked Garlic & Chicken. Thanks, Chef!
• Wash and peel the potatoes, cut into cubes. Peel onion and cut into chunks. Wash and scrape the carrots, cut into chunks.
• Blot the vegetables with a clean towel. Set aside
• Rinse the 6 chicken thighs, remove the bones, and trim away about half of the chicken skin from the thighs, leaving the rest of the fat intact. Blot with paper towels to dry.
• Sprinkle thighs with salt and pepper on both sides.
• Place oil and bacon grease in the dutch oven and heat over medium heat. When the oil is hot, place the chicken in the hot pot with the skin side down in the hot grease. Fry until golden brown and turn and fry the other side.
• Remove the browned thighs to a plate. Set aside.
• Preheat oven to 375 degrees
• Scrape to loosen the brown bits in the hot pot, then add the chopped potatoes, onions, 2 tablespoons minced garlic, and carrots to the pot. Toss to coat with oil.
• Add the following ingredients but don't stir. Add the 1 cup of mushrooms, return the browned chicken to the pot, and add the 7 oz can of drained chilis, 1 TBS cumin, and 1/4 cup Rotel.
• Slowly, pour in the 2 cups chicken broth, 1/4 cup wine, and 1 TBS Worcestershire sauce over the chicken. Don't stir.
• Bake this dish 1 hour 30 minutes. Serve in bowls with the pot juices drizzled over the meat and veggies. Add bread or warm tortillas to your meal -- your choice. Enjoy!
• MONEY SAVING TIP: Since you will only be using 1/4 to 1/2 cup of Rotel, you can freeze the rest in a sandwich baggie. As soon as it is frozen, transfer the Rotel to a ziplock bag. I use this method to freeze small amounts of salsa, Rotel, green chilis, canned tomatoes, tomato sauce, etc.