GREEN CHICKEN CHILI
Provided by Katie Lee Biegel
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
- Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
- Preheat the oven to 400 degrees F.
- Place a 6-count skull mold on a baking sheet.
- Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
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
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!
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
SLOW-COOKER GREEN CHICKEN CHILI
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."
Provided by Rhoda Boone
Categories Chili Dinner Soup/Stew Chicken Tomatillo Sweet Potato/Yam Bean Salsa Slow Cooker Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
- Do Ahead
- Chili can be made 3 days ahead; cover and chill.
GREEN CHILE CHICKEN ENCHILADAS
I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)
Provided by Vseward Chef-V
Categories One Dish Meal
Time 1h
Yield 18 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
- Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
- Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
GREEN CHILE CHICKEN STEW
Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
- Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
- Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
- Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
- Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.
GREEN-CHILE CHICKEN AND DUMPLINGS
Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
- Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
- Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.
GREEN CHILE CHICKEN TACOS
This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that's juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.
Provided by Kay Chun
Categories weeknight, tacos, main course
Time 30m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
- Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
- Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
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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