Green Chili Chicken
This Green Chili Chicken is the ultimate, hearty Mexican comfort food that belongs in your easy 30-minute meal arsenal. It's a simple no fuss, no stress, no think weekday dinner life saver if ever there was one but it’s SO good your family will beg you to make it all the time. This Green Chili Chicken recipe is loaded with tender, juicy Southwest chicken swimming in a lusciously creamy green chili sour cream sauce with the option to add rice and beans. It’s exploding with TexMex flavors and textures made with pantry friendly ingredients with only one pan to wash! Pile this Green Chili Chicken recipe with your favorite toppings - tomatoes, avocados, salsa, tortilla chips, etc. and let the fiesta commence!
Servings 4 -6 servings
Ingredients
Chicken
- 1 pound boneless, skinless thighs chopped into 1 1/2-2” pieces
- 1 tsp EACH chili powder, ground cumin, salt
- 1/2 tsp EACH smoked paprika, garlic powder, onion powder
Green Chili Sour Cream Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/4 cup flour
- 3 cups low sodium chicken broth
- 1 15 oz. can black beans rinsed and drained (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper
Add later
- 1/2 cup sour cream
- 1 4 oz. can mild chopped green chilies,
- 1/2 cup freshly shredded sharp cheddar cheese
- 2 cups cooked rice
Instructions
- 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.
- Top with desired toppings such as tomatoes, jalapenos, cilantro, avocados, crushed tortilla chips etc.
Notes
TIPS & TRICKS
- Don’t overcook chicken. For the juiciest chicken, don’t overcook! Brown it in the skillet but let it finish cooking in the sauce.
- Use chicken thighs. Are juicier and more flavorful than chicken breasts but you may also use chicken breasts - just take care not to overcook.
- Use freshly grated cheese. Only use freshly grated cheese in your because packaged cheeses contain chemicals which keep them from easily melting.
- How cheesy? Feel free to use more or less cheese – it is entirely up to you how cheesy you make your Green Chili Chicken!
- Season to taste. At the end of cooking taste and additional salt if needed. Additional cayenne or hot sauce also really awakens the flavors.
- More or less saucy. The consistency of the sauce will depend on how much rice you add. Want it saucier? Add less rice. Want it less saucy? Add more rice.
- Toppings bar! Half the fun of this Green Chili Chicken recipe is the toppings! You can create a toppings bar so everyone can customize their own servings. Some of my favorites include sour cream, avocados, pico de gallo, and of course crushed tortilla chips or strips!
RECIPE VARIATIONS
This Green Chili Chicken recipe is fabulous as written or feel free to make it your own with different veggies, beans, etc.- Use ground turkey or beef. Swap the chicken for lean ground turkey or lean ground beef and brown with seasonings. If you choose to use ground turkey, I suggesting adding 2 teaspoons beef bouillon and OMITTING the salt.
- Use other proteins. This Green Chili Chicken is FABULOUS for using leftover proteins – carne asada, chipotle chicken, chili lime chicken, etc. and stirring them into the sauce at the end to warm through.
- Swap rice. You can swap the rice for quinoa, cauliflower rice or lentils.
- Omit rice. I LOVE the texture of rice with this creamy sauce, but you can skip it altogether if you’re going low carb OR serve it over pasta.
- Add vegetables. Add any of your favorite veggies such as bell peppers, zucchini, chayote, sweet potatoes, butternut squash, corn, cauliflower, etc.
- Add fire roasted tomatoes. They boast a wonderful smoky flavor and are sweeter with less acidity than regular diced tomatoes. Most grocery stores carry them but if you can’t find them, then substitute regular diced tomatoes.
- Add olives. Add ½ cup sliced olives for a tart, umami bite.
- Add cilantro. Add cilantro directly into the sauce for an earthy, zesty, citrus flavor.
- Spice it up. Add jalapenos, minced chipotle chile peppers, additional cayenne pepper or hot sauce.
PREP AHEAD
While this Green Chili Chicken doesn’t require much prep, you can still prep everything in advance so your dinner can come together in minutes.- Prep chicken: trim chicken thighs and chop into large bite size pieces. Toss with seasonings and store in an airtight container.
- Rice: cook rice and store in an airtight container in the refrigerator.
- Shred cheese. Prep cheese and store in an airtight container in the refrigerator.
- Prep Toppings. Chop tomatoes, cilantro, jalapenos etc. and/or make tortilla strips.
HOW TO STORE & REHEAT
This Green Chili Chicken makes exceptional leftovers and reheats wonderfully for lunches or dinners.- How to store: Green Chili Chicken should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
- Microwave: transfer a portion to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals.
- Stove: for larger portions, rewarm gently in a large skillet, stirring often. You may need to add additional chicken broth or milk to thin.