Introduction: Green Chili Chicken Gravy

About: Well, I kicked my brother off and stole his account, so now it's mine! Mua-ha-ha! Actually, he very kindly told me that since I'm the only one posting on here so far he'd create a new one for himself. So what…

I remember my mom making this with pork on rare occasions and using it to smother tacos. But there are way more applications for this spicy, meaty gravy than just over a tortilla. You could put it on top of burgers, or add some white beans and have some pretty good chili. And I'll admit while making it, it was pretty good just tasting it on crackers.

Even though mom always called it a gravy, it is in reality way more thick and chunky than any gravy I've ever seen. But for the lack of knowing what else to call it, I'll stick to her word. What does it really matter what it's called, after all, as long as it tastes good!

Step 1: What You Need

This recipe needs:

2 Chicken breasts
4 1/2 cups of water
1/2 cup dried onion (Not Onion powder! If you don't have dried onion, use about a cup of chopped fresh onion, and remove 1/2 cup of water)
2 chicken bullion cubes
1 Jar Canned Green Chilies (about 1 1/2 cups)
1 1/2 tsp garlic
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp sage
1 tsp chili powder
2 Tbs flour
4 Tbs water
Salt to taste
1 tsp lemon juice

Step 2: Boil the Chicken

Add the chicken, 4 1/2 water, onion, and bullion to a medium large pan. Bring to a boil and cook until the chicken is done.

Step 3: Shred the Chicken

Take the chicken out of the water and place in a heat proof baking dish (don't throw away the water!). Take two forks and shred the chicken into little pieces. As it continues to cook later it will break down some more as well.

Return it all to the pot of water and continue cooking.

Step 4: Add the Spices

Add the green chilies, (after pouring them in I put a few Tbs of water in the jar and swirled it around to get every bit out) garlic, pepper, sage, paprika, and chili powder.

Step 5: Make a Slurry

Add the flour and 4 tablespoons of water into the chili jar. Shake until everything is combined and no longer lumpy. Mix this into the gravy.

Step 6: Simmer

Cover the gravy and let it simmer on low heat for about 30 minutes or until the chili chunks break down and it's a nice, thick consistency. At this point add the lemon juice. Taste it and decide if you need to add any salt. (since the chicken bullion has salt in it, you might not need it.)

Step 7: Eat!

I already stated in the introduction how many ways you can eat this, so really there's nothing else to say but eat, enjoy, and if you make it please let me know what you think. :)

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