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!
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
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
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
GREEN CHILE CHICKEN AND RICE SOUP
Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!
Provided by sara
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
- Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
- Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
- Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
- Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g
GREEN RICE WITH GREEN CHILES
Rice cooked with green chiles, cilantro, and tomatillos. Goes great with fajitas.
Provided by QuantumLeek
Categories Side Dish Rice Side Dish Recipes
Time 48m
Yield 6
Number Of Ingredients 10
Steps:
- Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
- Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 39.9 g, Cholesterol 2 mg, Fat 5.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 806.9 mg, Sugar 1.7 g
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
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
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
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
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