Name: Mexican Butter Chicken for Pressure Canning
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 9 lbs Chicken breast or thighs, 1 1/2 inch chunks; 2 tbsp Extra virgin olive oil; 2 Large white onions, diced; 2 Green peppers, diced; 4 Large jalapenos, seeded and diced; 14 Garlic cloves, minced; 2 tbsp Tomato paste; 1 pint Tomato sauce; 1 quart Crushed tomatoes; 8 cup Chicken broth; 2 tbsp Mexican oregano; 2 Tbsp Onion powder; 1 1/2 tbsp Garlic powder; 2 tsp Sweet paprika; 1 tsp Smoked paprika; 1 tbsp Kosher salt; 1/2 tsp Cayenne pepper; 3 tbsp Chili powder; 1 1/2 tbsp Ground cumin; 1/2 tsp Fresh ground black pepper; 3 1/2 Bay leaves

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This is so darn good! This is a great meal starter to have on your shelf!

Mexican Butter Chicken for Pressure Canning

3 from 38 votes

Recipe by Jeni Gough

Prep time

minutes

Cooking time

hour

minutes

Yields 7 quarts

Ingredients

9 lbs 9 Chicken breast or thighs, 1 1/2 inch chunks
2 tbsp 2 Extra virgin olive oil
2 2 Large white onions, diced
2 2 Green peppers, diced
4 4 Large jalapenos, seeded and diced
14 14 Garlic cloves, minced
2 tbsp 2 Tomato paste
1 pint 1 Tomato sauce
1 quart 1 Crushed tomatoes
8 cup 8 Chicken broth
2 tbsp 2 Mexican oregano
2 Tbsp 2 Onion powder
1 1/2 tbsp 1 1/2 Garlic powder
2 tsp 2 Sweet paprika
1 tsp 1 Smoked paprika
1 tbsp 1 Kosher salt
1/2 tsp 1/2 Cayenne pepper
3 tbsp 3 Chili powder
1 1/2 tbsp 1 1/2 Ground cumin
1/2 tsp 1/2 Fresh ground black pepper
3 1/2 3 1/2 Bay leaves

Directions

Prepare jars, lids, rings and pressure canner per canner instructions.
Make sauce first adding olive oil to large pan on medium heat, sauté onion, peppers and garlic 5 minutes. Add in broth, tomatoes, tomato sauce, tomato paste and seasonings except bay leaf. Bring to a boil, cover, turn to low heat and simmer 10 minutes or until ready to can.
Divide chicken up evenly among jars, put a half a bay leaf in each and fill will sauce leaving 1 inch headspace. De-bubble, wipe rims, place lids and bands fingertip tight and put into simmering pressure canner.
Process quarts 90 minutes and pints 75 minutes.

Recipe Video

Notes

To prepare: Make a roux with 2 tablespoons butter and 2 tablespoons of flour, cook for 3 minutes and pour entire jar in. Cook until thickened. Finish off with another tablespoon of butter and serve over rice, pasta, potato, squash…. anything you like!

3 Comments

Shawna Morrow
July 20, 2021 at 2:52 am

This turned out amazing! I had extra broth so I added it to the crockpot with some chicken breast and the whole family loved it. This will be a regular in my house
Theresa Lopez
July 27, 2021 at 9:39 pm

Absolutely delicious! Will be a regular in our house.
Cheryl
August 5, 2021 at 1:25 am

I have a jar of this that did I had a jar of this that did not seal, so I decided to make some rice and have it for dinner. Wonderful taste! I canned in pints as there is only myself. It is fabulous knowing I have a delicious meal in the pantry waiting. Couldn’t be happier. Thank you Jeni.