Roasted Veggie and Green Chili Chicken Fry Bread


My girlfriend and I recently took a mini-vacation to Portland, where – among a number of other fun things – we had the chance to enjoy some truly delicious food. Upscale German fusion at Grüner, feisty Mexican food at Porque No? and a top-notch tapas tasting menu at Toro Bravo.

We also stopped by the famous Saturday Market, strolling through the tents to see what all the vendors had. And while we were there I did what I always wind up doing at farmers markets: I bought spices.

In most parts of my life I’m a pretty frugal person (My friends are quick to remind me that I slept on an air mattress for almost a year back in college), but I’m hopeless when it comes food, and spices in particular. So when we came across a man selling all sorts of different spice blends, I knew I’d be walking away with at least one.

In the end – after several delicious samples – I wound up with four.

Resolving to put them to good use, I wound up with this recipe that centers around one of the blends: a combination of spices used in Native American cooking that includes green, sweet, and chipotle peppers, as well as several other goodies. The corn and sweet potato are coated in the blend and then roasted to perfection. The veggies are paired with shredded green chili chicken, a raw kale slaw and a dash of cheddar cheese to create a full spectrum of delicious flavors.

Throw it all on some fresh-made fry bread (surprisingly easy to make) and you’ve got a delicious, hearty meal!

Roasted Veggie and Green Chili Chicken Frybread


  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoons salt
  • 1/2 cup milk
  • 1/3 cup warm water
  • Crisco or canola oil


  • 1 large chicken breast
  • 1 small can of diced green chilies
  • 1/2 cup chicken broth
  • 1 tablespoon cumin
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 sweet potato, skinned and diced
  • 2/3 cup of corn (preferably fresh of the cob)
  • 1/4 cup olive oil
  • 2 tablespoons Three Sisters Spice Blend (or appropriate substitute)
  • 1 cup of fresh kale, chopped
  • 1/2 cup cheddar cheese, grated


  1.  Combine all the dry ingredients of the fry bread in a bowl and mix thoroughly. Slowly add in the milk and water while mixing with a fork until it just begins to come together (add additional water if necessary). Knead lightly until it takes form, but don’t overwork it. Cover and let rise for 45 minutes.
  2. Add the chicken, green chilies, broth, cumin, pepper, and garlic powder to a pressure cooker, crock pot, or large pot and cook on low heat until chicken is pull-apart tender (cooking time will depend on what equipment you are using). Remove the chicken and shred using a pair of forks. Return the shredded chicken to the cooking liquid and let sit until you are ready to prepare your plate.
  3. Pre-heat the oven to 350 degrees. Combine the sweet potato, corn, olive oil, and spice blend in a large casserole dish and toss until the veggies are evenly coated. Place the casserole dish in the oven and bake until the veggies are crispy and tender, about 30 to 40 minutes.
  4. Roll out your fry bread dough until it is about 1/2 inch thick. Feel free to use your hands, it doesn’t need to be uniformly even.
  5. In a deep pan, add enough oil to create a 3/4 inch layer and heat to medium-high. Just before it starts to smoke, place a piece of dough in. Fry for 1 to 2 minutes on the first side until golden brown. Use a spatula or tongs to flip it over and fry for another 30 seconds to a minute on the other side. Repeat for your remaining dough.
  6. To serve, sprinkle some cheddar cheese on each piece of fry bread, the top with roasted veggies, chicken, and fresh kale.

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