GREEN GARDEN CHICKEN RECIPES
CHEF JOHN'S GREEN CHICKEN CHILI RECIPE | ALLRECIPES
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
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 6 servings
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, CarbohydrateContent 31.3 g, CholesterolContent 127.7 mg, FatContent 23.2 g, FiberContent 9.2 g, ProteinContent 43.4 g, SaturatedFatContent 6.3 g, SodiumContent 1281.2 mg, SugarContent 4.4 g
GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
Provided by Theresa Marquez
Yield 12 servings (serving size: about 3/4 cup)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
- Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
Nutrition Facts : Calories 335 calories, CarbohydrateContent 34.3 g, CholesterolContent 66 mg, FatContent 10.8 g, FiberContent 3.2 g, ProteinContent 23.9 g, SaturatedFatContent 5.9 g, SodiumContent 693 mg
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