Green Chile Chicken And Potatoes Recipes

GREEN CHILE CHICKEN AND POTATOES

Steps:

• Heat a tablespoon of oil in a large skillet over medium-high heat. Swirl the oil to coat the bottom of the skillet and then add in the diced chicken spreading it into a single layer.
• Season the chicken with salt, pepper, and half of the chili powder, cumin, and garlic. Let the chicken sear in the pan untouched for 3-4 minutes. Toss the chicken around and let it sauté just until it's cooked through. Remove it from the skillet and onto a plate covering it with foil.
• Add the remaining tablespoon of oil to the skillet along with the diced potatoes, onion, poblano, salt, and pepper. Sauté the vegetables for several minutes before lowering the heat to medium and tossing them around. Depending on the size of the diced potatoes it may take anywhere from 7-12 minutes until they're fork tender.
• If the potatoes are getting too brown on the outside before they're cooked through, add a few tablespoons of water to the skillet and cover it with a lid so that they steam.
• Once the potatoes are tender, add in the remaining dried spices, green chiles, chicken, and enchilada sauce. Stir everything together and top it with the shredded cheese. Cover the skillet with a lid or piece of foil just until the cheese melts. Garnish with chopped cilantro if desired.

CHICKEN AND CHILES CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

CHICKEN GREEN CHILI STEW

Steps:

• Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
• Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
• Serve in bowls topped with cilantro and cheese if using.

GREEN CHILE CHICKEN STEW

Steps:

• Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
• Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.