Skinny Green Chili Chicken Food

CHEF JOHN'S GREEN CHICKEN CHILI

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.

GREEN CHILE CHICKEN CHILI

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.

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 CHICKEN CHILI

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.

SLOW COOKER GREEN CHILE CHICKEN

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.

NEW MEXICAN GREEN CHILE CHICKEN STEW

Steps:

• Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

GREEN CHILI CHICKEN

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.

SKINNY GREEN CHILI CHICKEN

Steps:

• Preheat oven to 350.
• Melt butter in large skillet over medium heat, and saute onions until tender.
• Add drained green chilis and soup, mixing well.
• Stir in chicken.
• Pour into small casserole dish.
• Cut tortillas into quarters, and insert around edge of casserole. Lay remaining tortillas pieces on top of casserole.
• Cover with foil and bake for 30 minutes.
• Remove foil and sprinkle casserole with cheese. Bake until cheese melts.

GREEN CHILI CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. , In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink. , Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.

SKINNY TACO CHICKEN CHILI

Steps:

• Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
• Place chicken breasts on the top, and press it down slightly.
• Cook on low for 10 hours or on high for 6 hours.
• 30 minutes before serving, remove chicken breasts and shred.
• Return chicken to slow cooker, and mix everything together.
• Top with fresh cilantro before serving.

LOW FAT CHICKEN GREEN CHILI

Steps:

• In a large saucepan or dutch oven, heat the oil over medium high heat and saute the onions for a few minutes, until softened. Add the garlic and saute for another minute. If at any time during the saute the pan starts to dry, add a splash of chicken broth (up to 1/2 cup is set aside in the recipe for this step) and stir.
• When the onions and garlic are soft, add the rest of the broth, salt, pepper, salsa and chicken. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15-20 minutes, or until the chicken is no longer pink in the center. Remove the chicken and set aside to cool.
• Stir in the rest of the ingredients and bring to a boil over high heat. Shred the chicken with two forks and add it back to the pot. Stir to combine. Reduce heat to low and simmer, covered, for 30 minutes. Stir occasionally to keep from sticking to the bottom of the pot.
• We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.

GREEN CHILI AND CHEESE CHICKEN

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.

MEXICAN GREEN CHILI CHICKEN

Steps:

• Cut tortillas in strips.
• Mix together soups, milk& chilies.
• Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese.
• Bake at 300 degrees for 1 hour.

SHREDDED SLOW COOKER GREEN CHILE CHICKEN

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.