I decided to make Chicken with Green Chile-Almond Sauce. I bought some almond milk when it was on sale and had a coupon, and used 3 tiny cans of chopped roasted green chiles. I combined almond milk, almonds, green chiles, broth, and garlic in a saucepan, brought it to a boil, and simmered it until it looked reduced, about 30 minutes. I used 2 and a half regular-sized chicken breasts, so I cut the full pieces in half, butterflied them, and used a meat mallet to flatten them so I could cook them better. After I cooked the chicken in a skillet, I pureed the hot almond-chile sauce and added it to the chicken. I simmered it for about 9 minutes, until the chicken was done. I didn’t add any cream or sesame seeds for garnish. We ate this over rice.
This was pretty good. Green chile is a pretty subtle flavor to me. Alex said that this had just the right amount of spice; it tasted like green chile without being too spicy. (I think that sums up my experience with green chile.) Green chile is pretty popular in Albuquerque and New Mexico in general, I think, so this would be a good introduction recipe if you wanted to experience something like that cuisine. The recipe was pretty easy to make; it was tasty but different. I’d make it again.