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
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 CHILIE CHICKEN
Make and share this Green Chilie Chicken recipe from Food.com.
Provided by Lubie
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat green chilies, soup, and sour cream in a saucepan.
- Pour into 9x9 cake pan or casserole dish and add chicken.
- Stir to coat chicken.
- Pre-heat oven to 350 F and bake for about 45 minutes.
- Chicken is done when center is no longer pink.
- Serve over rice.
- **Use less or more sour cream depending on how spicy you want the dish to be.
Nutrition Facts : Calories 452.6, Fat 28.5, SaturatedFat 9.7, Cholesterol 105.5, Sodium 1760.5, Carbohydrate 14.4, Fiber 0.7, Sugar 4.1, Protein 34.1
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.
GREEN CHILI CHICKEN
This is a Foster Farms recipe I got off the back of a package of whole chicken. It is sort of easy and has a great south-of-the-border flavor. My family loves this dish!
Provided by connie427
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub outside of chicken with mixture of chili powder, cayenne, cumin and salt.
- Heat oil in Dutch oven and brown chicken on all sides.
- I remove the chicken from the pot and then add onions, chiles and garlic and saute a couple of minutes to soften.
- Then add the ch broth stir to combine and return the chicken to the pot and simmer 50 minutes covered.
- When chicken is done, remove from pot and drain back the juices from the ch into the pot.
- Blend together flour and water and stir into sauce. Cook stirring til thickened.
- Stir in sour cream.
- Carve chicken and serve with sauce. Serves 4.
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- Whisk together the chicken seasonings in a small bowl. While the chicken is still on the cutting board, pat it dry and sprinkle with seasonings, toss to evenly coat; set aside.
- Heat 2 tablespoons olive oil in a heavy bottom skillet over medium-high heat until hot and rippling. Add chicken and sear until golden (chicken will not be cooked through); remove to a plate but don't wipe out skillet.
- Melt butter in olive oil in the skillet. Whisk in flour and cook, stirring constantly for 2 minutes. Reduce heat to low then gradually whisk in chicken broth. Add chicken back to skillet along with black beans and cumin, salt, pepper and cayenne pepper. Bring to a simmer while stirring until thickened.
- Remove from heat and stir in green chilies, cheese until melted then sour cream. Stir in desired amount of rice. Add hot sauce and salt to taste if desired. Optional: Top with additional shredded cheese, cover and let melt.
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