CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 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 CHILE CHICKEN
Steps:
- First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc 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.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works. After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop 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 broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag 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 roasted, seeded chile halves so they'll be ready.Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. 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).Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.
CHICKEN GREEN CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
- Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
- Meanwhile, seed, core, and thinly slice the poblano peppers.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
- To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
- Preheat the oven to 350 degrees F.
- Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
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!
SHREDDED SLOW COOKER GREEN CHILE CHICKEN
Flavorful shredded chicken makes the perfect stuffing for enchiladas, tacos, burritos, or whatever you like! Zesty ingredients like green chiles, lime, and cumin cook all day in a slow cooker. I like to serve this with fresh corn tortillas for taco night, but the possibilities are endless with a shredded chicken like this.
Provided by LADYJANE1976
Categories Everyday Cooking Slow Cooker Main Dishes Chicken
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
- Cook on Low until chicken is falling apart, about 8 hours.
- Remove chicken and shred with 2 forks.
- Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 5.5 g, Cholesterol 76.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 2.5 g, Sodium 790.4 mg, Sugar 1.5 g
CHICKEN, GREEN CHILI AND RICE SKILLET
Serve up an entrée that's packed with flavor with our Chicken, Green Chili and Rice Skillet recipe. Fast, easy and delicious, this Chicken, Green Chili and Rice Skillet is a delicious way to add some Southwestern flavor to the menu.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 3 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
- Stir in chicken and rice; cover. Simmer 5 min.
- Remove from heat. Let stand, covered, 5 min. Top with cheese.
Nutrition Facts : Calories 380, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g
SOUTHWEST CHICKEN & GREEN CHILI STEW
This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.
Provided by Mika G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1
PAUL'S GREEN CHILI CHICKEN
Make and share this Paul's Green Chili Chicken recipe from Food.com.
Provided by jan007
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In an ovenproof skillet, fry bacon until crisp, drain on paper towel; sauté chicken in bacon fat turning once, to brown, Remove chicken, keep warm.
- Add chicken broth and scrape up any browned bits on bottom of skillet, simmer until reduced to half, Return chicken to skillet.
- Add garlic, cilantro, undrained chilis and cream bake uncovered, until chicken is done, about 30 minutes Remove from oven, Turn oven to broil, sprinkle chicken with cheese, set under broiler until cheese melts and browns.
- Crumble bacon, sprinkle over chicken.
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