GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
- After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
GREEN CHILE CHICKEN BURRITO
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
- To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
- For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
- In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
- Make the burritos: Preheat the oven to 400 degrees F.
- Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
- In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
- Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
GREEN CHILIES RICE
This rice dish is excellent in burritos as well as just as a side.
Provided by Roser
Categories Rice Side Dishes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 1 1/2-quart baking dish.
- Mix celery soup, sour cream, green chiles, and Cheddar cheese together in a large bowl; add rice and stir to coat. Transfer mixture to prepared baking dish.
- Bake in preheated oven until rice is tender, about 20 minutes.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 26.9 g, Cholesterol 42.2 mg, Fat 16.8 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 9.6 g, Sodium 962.8 mg, Sugar 2 g
GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
SLOW COOKER GREEN CHILE CHICKEN
Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!
Provided by Bites of Flavor
Categories World Cuisine Recipes Latin American Mexican
Time 9h25m
Yield 6
Number Of Ingredients 21
Steps:
- Remove stems from cilantro and tie together; save leaves for sauce.
- Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
- Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
- Roast in the preheated oven for 25 minutes.
- Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
- Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
- Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 25.4 g, Cholesterol 63.8 mg, Fat 15.6 g, Fiber 6.5 g, Protein 23.4 g, SaturatedFat 3.6 g, Sodium 1344.9 mg, Sugar 8.4 g
CHICKEN CHILIES
Make and share this Chicken Chilies recipe from Food.com.
Provided by Auntie Jan
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and oil and brown chicken and set aside, cover with foil to keep warm.
- Sauté onion until soft.
- Add broth, nutmeg, salt, pepper and chilies-bring to a boil.
- Add chicken back to the pot, cover and reduce heat to a simmer until done-45 minutes or so.
- When chicken is done sprinkle chopped tomato on top and serve or cover with lid of pan to heat tomato through--however you would like it.
- Enjoy.
Nutrition Facts : Calories 351.2, Fat 24, SaturatedFat 7.1, Cholesterol 106.9, Sodium 624.1, Carbohydrate 5.5, Fiber 1.1, Sugar 2.9, Protein 27.4
CRAB-STUFFED GREEN CHILIES
Make and share this Crab-Stuffed Green Chilies recipe from Food.com.
Provided by Tonkcats
Categories Crab
Yield 40-45 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Discard pulp and seeds from chilies, rinse chilies and drain on paper towels.
- Combine crab meat, green pepper, onion, dill pickle, cucumber, 1/4 cup crushed crackers, 1 egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne, garlic and 1/4 cup milk in large bowl.
- Stuff chilies with crab mixture. Refrigerate at least 30 minutes.
- Place remaining 3 cups crushed crackers in flat pan.
- Combine remaining 1 cup milk, 2 eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper in another pan.
- Dip chilled stuff chilies in egg mixture, then in crackers. Repeat procedure.
- Deep-fry at 375 degrees until golden brown.
- Drain on paper towels.
- Slice about 1 1/2 inches thick.
Nutrition Facts : Calories 51, Fat 1.4, SaturatedFat 0.4, Cholesterol 21.7, Sodium 215.4, Carbohydrate 6, Fiber 0.4, Sugar 0.9, Protein 3.6
SUPER CREAMY HOMINY AND GREEN CHILIES
This I found in Bert Greens The grains cookbook! Tweaked of course! This is served with 4-6 poached eggs on top,if desired! Or serve as a side.
Provided by Rita1652
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Process hominy and cream in food processor pulsing for 5 seconds, until coarsely ground.
- Melt butter in pan over medium heat.
- Add onions and jalapeno cook 2 minute stir in chilies and the hominy mixture.
- Cook stirring constantly until it begins to bubble about 3-5 minutes.
- Remove from heat and stir in cheese.
- Salt and pepper to taste.
CAULIFLOWER GREEN CHILIES AND TOMATOES
Make and share this Cauliflower Green Chilies and Tomatoes recipe from Food.com.
Provided by jan007
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large nonstick skillet heat oil.
- Saute garlic and onions until onions are limp remove from heat.
- In saucepan steam cauliflower with water and lemon juice, until just tender, drain.
- Add cauliflower to skillet with garlic/onions, add tomatoes and chilis.
- Sprinkle with seasonings and salt, toss lightly to coat.
- Cover and cook gently for 15-20 minutes until cauliflower is tender.
- Put into serving dish, sprinkle with cilantro, serve.
Nutrition Facts : Calories 63.1, Fat 1.8, SaturatedFat 0.3, Sodium 227.4, Carbohydrate 10.9, Fiber 3.4, Sugar 4.8, Protein 3
BUCKAROO CHICKEN, GREEN CHILIES AND RICE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry This is a yummy, cheesy chicken casserole created from a memory of one I had at a banquet at the University of Cincinnati 20 years ago. It is a quick throw and go recipe, perfect when the family has to be fed quickly. Use cooked chicken breast from the deli sliced about 3/4" thick, cooked rice, cooked bacon bits, etc. and it will come together in less than ten minutes.
Provided by donnajwolfegmail.com
Categories Weeknight
Time 35m
Yield 1 casserole (5 1/2 c.), 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Spray a six cup casserole with butter flavored cooking spray and heat the oven to 350 degrees.
- 2. Mix the Hidden Valley® Original Ranch® Seasoning Mix, sour cream and milk.
- 2. Meanwhile, mince the shallot and add to the dressing mix.
- 3. Stir in the cooked rice, 1/2 cup cheddar/jack cheese, cubed chicken, bacon bits, baby carrots, green chilies and lemon zest.
- 4. Put the mixture in the casserole and top with the remaining 1/2 cup cheddar jack and 2 Tablespoons shredded Parmesan.
- 5. Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 597.5, Fat 27.3, SaturatedFat 13.6, Cholesterol 108.8, Sodium 369.9, Carbohydrate 53.4, Fiber 1.9, Sugar 4.1, Protein 33
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