Mexican Chicken with a Sour Cream Sauce

• 4 whole Chicken Breasts
• 6 cups Water
• 2 Tablespoons Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/4 teaspoons Cayenne
• 4 ounces, weight Diced Green Chilies
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Water
• 1 cube Bouillon
• 3 ounces, weight Diced Green Chilies
• 1/2 cups Sour Cream
• 1 Tablespoon Ancho Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

1. For the chicken: Drop all of the chicken ingredients into a large stew pot: chicken breasts, water, chili powder, salt, ground cumin, black pepper, garlic powder, onion powder, cayenne, green chilies, diced onion and minced garlic cloves.
2. Stir everything together and bring to a boil.
3. After it reaches a boil, reduce heat to medium and cook covered for 30 minutes.
4. For the sour cream sauce: In a saucepan, melt butter over medium heat.
5. Stir in all-purpose flour and cook for 1 minute.
6. Whisk in water and chicken bouillon cube and cook for about 4 minutes until the bouillon cube has fully dissolved.
7. Whisk in the green chilies and sour cream.
8. Add ancho chili powder, paprika, salt and pepper to taste, mix well and serve
9. To serve, slice the chicken on the bias, fan out on a plate and top with the sour cream sauce.

chicken breasts, water, chili powder, salt, ground cumin, black pepper, garlic, onion powder, cayenne, green chilies, onion, garlic, butter, flour, water, bouillon, green chilies, sour cream, ancho chili powder, paprika, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-with-a-sour-cream-sauce/ (may not work)