Chicken And Rice Chile Verde Recipes

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GREEN CHILI - CHICKEN CHILI VERDE



Green Chili - Chicken Chili Verde image

Chicken Chile Verde, or Green Chili as I prefer to call it is a tangy and hearty chicken and white beans stew which gets it's signature green color from green tomatillos. With warmth of spices, heat of chilies, creamy beans and moist chicken.. this Green Chili Recipe will be your perfect companion on a Chilly Night! Gluten free, and can also be dairy-free if you don't serve with yogurt/cream. Since first time I made it for Vishal, I'm often asked to include this recipe in our weekly dinner menu. The secret to my recipe and delicious flavors is Roasted tomatillos! I take a few extra minutes and roast tomatillos and chilies on open flame/broiler. This makes tomatillos sweeter and improves the flavor of chilies. Plus the natural smokey flavor it gives to the chili is simply irresistible.Oh, before we head to the recipe.. I must tell you that this recipe can be easily made in slow cooker. In-fact, I have included the instructions in notes for how to make Chicken Chile Verde in Slow Cooker! So, next time you crave for a Chicken Chile Verde dinner? Don't think twice! Just bring home some tomatiolls, chilies, dig few spices from pantry, grab a pot or slow cooker.. and serve homemade Green Chili dinner!Let's learn how!Chicken Chili Verde is a Mexican version of American chili. It is known by name of Green Chili in States like Colorado. Actually, Colorado version of this chili does not have white beans. It is down-to-heart meat chili made with red meat, spices, tomatillos, chilies, and peppers. Often anahiem peppers, poblano, or jalapenos are used for chili flavor and cumin, coriander, oregano in spices. The tang come from tomatiolls and green color from tomatiolls, cilantro, and a bit from chilies. You see, everything works in harmony to make this a one pot Green spiced healthy hearty stew!!In my home, however, there is no Chili without white beans. Plus 90% of the time, we like to add chicken in chilies instead of meat. I use chicken thighs because meat stays more moist and juicy compared to breast. That being said, if you prefer white meat that should be fine too. In this preparation, the acidity of tomatillos and spices tenderize chicken and keep it moist. To balance the heat of spices and make a meal-size hearty portion.. I also like to add some potatoes along with white beans in my Green Chili. Potatoes may not be a traditional ingredient in Chili Verde but these give creamy thick texture to chili without using any starch or thickeners.To prepare Green Chili, I start preparing the ingredients. First, I roast the tomatillos and chilies until skin is charred blistered all over. Once these are off heat and sweat.. I collect rest of spices, dice chicken into bite size pieces, rinse beans, and dice potatoes. The signature green sauce, tomatillos with chilies and cilantro stems is ready in 5 minute. That's all you need to do in prep work.When preparing Chile Verde in pot or dutch oven, I like to saute chicken with spices and salt until it is no longer pink from outside. This seals in lots of flavor in chicken and also flavors the broth. It is important that a good quality chicken stock is used for broth. Or you can follow my trick of adding 2 bone-in chicken legs while chili is simmering. This simple step makes chilie verde taste delicious and adds amazing depth of flavor.I simmer chili on stove for at-least 30-40 minutes on low or until chicken is cooked, fall apart-tender, and potatoes are soft and almost melting.....making Chicken Chili Verde in slow cooker is even easier!! Follow the instructions in recipe notes. I still recommend making your own roasted tomatillos green sauce because it makes a lot of difference in the taste of this green chili! If you are one pot Chicken Dinner fan, I recommend trying these recipes:Pressure Cooker Chicken Noodle SoupLemon Chicken and Rice SoupCurry Chicken RiceFriends, my Chicken Chili Verde recipe will sure be hit in your kitchen. If you feeling the chill of cold weather then this green chili is ready to warm things up! Add some potatoes, white beans, use good quality chicken and serve a hearty homemade meal tonight! (check notes to make broth more flavorful)Wish you a wonderful day!-Savita

Provided by Savita

Categories     Soup     Main Course

Time 1h

Number Of Ingredients 16

1 lbs Tomatillo, husk removed
1 lbs Chicken, **boneless skinless chicken thigh, cut into small pieces
1 Cup Cannellini Beans, 8 ounce can of low-sodium white beans
1 Poblano Pepper
1 Jalapeno
2 Lime, juice of one, wedges of one for serving
1 tsp Oregano
1 tsp Cumin Powder, toasted seeds and ground
1/2 Cup Yellow Onion, or white onion, small diced
4-5 tsp Garlic, cloves, minced
2 Bay Leaf
2 tbsp Olive Oil
1 Potatoes, yellow, medium, peeled and small diced, optional
1 tsp Salt
1 Bunch Cilantro, fresh small bunch
4 Cup Chicken Stock

Steps:

  • Remove husk of tomatillos. Roast tomatillos and chilies on open flame until nicely charred from all sides. Put chilies in a plastic bag (or container with lid) and let sweat. Once cooled, scrape off skin as much as possible, and remove seeds. Rough dice and add chilies, tomatillos, cilantro stems and half of leaves into food processor. Process until puréed. Set aside.
  • Heat oil in a heavy bottom deep pan. Add onion and garlic with bay leaf. Sauté until onions are soft. (3-4 minutes)
  • Add diced chicken, season with salt and black pepper with cumin power, oregano and sauté until chicken no longer pink and spices are fragrant. (2-3 minutes)
  • Add puréed tomatillos-chilies mixture with 1/2 tsp of salt, diced potatoes (if using) with chicken stock. Mix well, bring to boil. Cover. Reduce heat and simmer for 30-40 minutes or until liquid has reduced, chili thickened, potatoes and chicken are fully cooked and tender. Remove and discard bay leaf. Taste and adjust lime juice and salt.
  • To serve, laddle soup into serving bowls, add fresh cilantro, dollop of sour cream or yogurt. Serve lime wedges and tortillas chips on side. Enjoy!

CHICKEN CHILE VERDE



Chicken Chile Verde image

I've been keeping batches of this Chicken Chile Verde on hand for the past couple weeks -- it's super easy to make and it leads to all sorts of quick meals!

Provided by Mexican Please

Time 1h

Number Of Ingredients 17

2 lbs. chicken (I used 3 boneless chicken breasts)
8-10 tomatillos
1 large poblano (or 2 smaller ones)
1-4 jalapenos
1/2 onion
4 garlic cloves
15-20 sprigs cilantro
1 tablespoon Mexican oregano
1/2 teaspoon cumin (optional)
1/2 teaspoon salt (optional)
freshly cracked black pepper
tostada shells
refried beans
Cotija cheese
Pickled Serranos (or Pickled Jalapenos)
freshly chopped cilantro
limes

Steps:

  • You can cook the chicken any way you want, but for this batch I brined and baked it. To brine the chicken, add 1/2 cup Kosher or sea salt to 2 quarts of water in a mixing bowl. Stir to dissolve the salt and add the chicken breasts, letting them brine in the fridge for 30 minutes or so. If the chicken isn't fully submerged then add a bit more water. Once brined, pat dry the chicken and add it to a baking sheet.
  • Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them too. Add the tomatillos to the baking sheet along with the rinsed poblanos (and the chicken) and roast everything in the oven at 400F. Cook the chicken until it registers 160F or until the insides are no longer pink -- this usually takes 20 minutes but sometimes it will take a couple extra minutes if there was an extensive brine. Remove the chicken once cooked and let the poblanos and tomatillos roast for an additional 10 minutes or so. I usually cover the cooked chicken breasts with foil until I need them.
  • De-stem and de-seed the roasted poblanos. Add the roasted poblanos and tomatillos to a blender along with 1/2 onion, 4 peeled garlic cloves, 15-20 cilantro sprigs, and 1-4 rinsed, de-stemmed jalapenos. If you want a milder batch start with 1 jalapeno, combine, and take a taste for heat level, adding more jalapeno to increase the heat. I used 2 1/2 jalapenos for this batch and it had some zip.
  • Simmer the green sauce in a dollop of oil (or lard) over mediumish heat. Add 1 tablespoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt (optional), and some freshly cracked black pepper. Taste for seasoning. Note: if you brine the chicken you probably won't need to add much additional salt.
  • Use two forks to shred the chicken breasts and then add the shredded chicken to the green sauce. Bring everything up to a uniform temp and serve immediately.
  • Store leftovers in an airtight container in the fridge where they will keep for a few days.
  • If you want to serve them Tostada style, warm up the refried beans in a skillet over medium-low heat for a few minutes, crumble the Cotija cheese by pulling a knife across a chunk of it, dice up any Pickled Serranos or Pickled Jalapenos that you're using, and chop up some freshly rinsed cilantro. Each warm tostada shell gets refried beans, Chicken Chile Verde, Cotija, Pickled Yummies, cilantro, and a final squeeze of lime.

Nutrition Facts : Calories 361 kcal, Carbohydrate 7 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 304 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN CHILI VERDE



Chicken Chili Verde image

With creamy chicken corn chowder and black beans, this flavorful chicken chili verde is ready to eat in less than half an hour.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
½ cup chopped onion
2 cloves garlic, finely chopped
1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 pinch Salt and pepper to taste
1 (18.5 ounce) can Progresso® chicken corn chowder soup
1 (15 ounce) can Progresso® Black Beans, drained, rinsed
1 tablespoon lime juice
2 tablespoons chopped cilantro

Steps:

  • In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  • Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 28.1 g, Cholesterol 66 mg, Fat 14.1 g, Fiber 5.5 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 821.6 mg, Sugar 0.9 g

HOMEMADE CHICKEN CHILE VERDE RECIPE



Homemade Chicken Chile Verde Recipe image

This Homemade Chicken Chile Verde Recipe is adapted from my Hatch Chili Verde Mother Sauce, using rich and flavorful chicken thighs to craft a South Western-inspired dish, that can be used as-is, over rice & beans or other Tex Mex applications.

Provided by Sean Z. Paxton

Yield 8 people

Number Of Ingredients 15

8 each chicken thighs, (bone-in, skin on, preferably organic, free range)
1 tablespoon coriander seeds (preferably organic )
1 tablespoon cumin, seeds (preferably organic)
2 tablespoon oil, avocado (or olive oil)
1 each onion, yellow, large, (peeled and chopped)
1 teaspoon salt, kosher
10 each garlic, cloves (roasted and peeled)
1 pound tomatillos, (cleaned, peeled )
1 pound chilies, Hatch Green, (roasted, peeled and de-seeded)
2 tablespoon miso, white
2 tablespoon oregano, fresh (no stems)
2 each bay leaves (optional )
4 cup stock | broth, chicken
1 bunch cilantro, fresh (stems removed)
1 each lime, (juiced )

Steps:

  • Take the chicken thighs and arrange them onto a few sheets of paper towels, skin side down. Cover with another layer of paper towels and press down to remove as much moisture as possible. This will help the chicken skin sear, creating a wonderful golden brown skin, and help reduce any splattering, as they cook.
  • In a dry Dutch oven or medium size thick-bottomed pot, add the coriander and cumin seeds. Place the pot over medium heat and toast the spices to help release all their essential oils. Stir them with a wooden spatula until they are fragrant and just start to pop. Transfer the seeds to a spice grinder or clean coffee grinder and let cool. Grind into a fine powder and set aside.
  • In the now-empty pot, that has been preheated, add the avocado (or other) oil, tilting the pot to evenly coat the entire bottom. Remove the paper towels from the chicken and evenly season the skin side with kosher salt. Place the thighs, skin side down into the hot oil, laying them down away from you to prevent any splattering. Place as many of the thighs as you can, across the bottom of the pan, while still having a slight bit of room between each; so they are not touching. Don't be tempted to overcrowd your pan, instead, repeat this process, as if the pieces are overcrowded, they will steam and not brown properly. Using tongs, press down firmly on each thigh, to ensure maximum contact with the pan.
  • Cook over medium heat for about 6 minutes, without moving or touching the chicken pieces. This will give the skin time to brown, render out some of the chicken fat, and create all these wonderful Maillard Reaction flavors. Flip each thigh over, starting with the first one added to the pan. Cook for another 6 minutes, to brown the opposite side. Then remove the thighs to a plate or bowl.
  • Add the chopped onion and salt to the remaining oil | fat in the pan. Keep the heat at medium, cooking the onion for a good 10 - 15 minutes. The onions will start to caramelize, increasing the Maillard Reaction and adding more flavor to the final recipe. Stir the onions somewhat frequently.
  • Preheat the oven, to the broiler setting, set to high. Set the oven rack to the highest position. Place a large bowl with water in your sink. Add the tomatillos and let soak for about 5 minutes as the onions caramelize. this will help loosen the papery skin. Remove the skins, and lightly rub the surface of the tomatillos to remove any stickiness. Pat them dry.
  • Place the tomatillos into a dry cast iron pan, arranging them in a single layer, placed over high heat. Once the green tomatoes start to sizzle, move the pan to the top rack in the oven and let the tomatillos roast for 10 - 15 minutes.
  • The tomatillos will be topped with a light char, some will split open and some liquid will be present in the pan. Remove them from the oven and set aside.
  • Once the onions are caramelized, about 20 minutes of cooking, add the roasted tomatillos, roasted garlic cloves, the reserved ground coriander and cumin. Stir the mixture well, squeezing the tomatillos with a spatula. helping them release any moisture. continue to cook for another 5 - 10 minutes.
  • Have the roasted, peeled, and seeded Hatch Green Chilies chopped up. Add them to the onion | tomatillos mixture and add the white miso, oregano and bay leaves. Stir well, to combine and once the mixture is boiling, add the stock | broth. Bring the pan | pot back to a boil, reduce the heat to a simmer and let cook for 30 minutes. Stir semi-frequently.
  • To add more green color and flavor, mix in the chopped cilantro, leaving a few stems.
  • To prepare the final Hatch Chile Verde Mother Sauce, purée with either a stick | immersion blender or pulse in a blender. It's best not to over-process the sauce, but to keep some texture | chunks left in the final sauce.
  • Add the browned and partially cooked chicken thighs back into the pot, nestling them into the Hatch Chile Verde sauce. Turn the heat to low, and allow the poultry to finish cooking, about 10 minutes or until the internal temperature reaches 175°F | 79°C.
  • Taste the sauce and add the freshly squeezed lime juice. It should add a nice brightness to the sauce. Adjust the seasoning with more salt or lime juice if needed. If more heat is desired, one can add cayenne pepper or chili pepper flakes to add that extra kick.
  • The Homemade Chicken Chile Verde Recipe is ready to serve. For the best results, remove the Dutch oven from the heat and allow to cool to room temperature. Then transfer to a sealable container and place it into the refrigerator for 24 - 48 hours. Just like a bowl of great chili or stew, giving the ingredients time to fully infuse, makes a better dish.
  • The recipe can be frozen, into individual portion sizes or used as-is. Below are some serving ideas on how to use this recipe.

SALSA VERDE CHICKEN AND RICE



Salsa Verde Chicken and Rice image

Need an easy dinner? Try this Instant Pot Salsa Verde Chicken and Rice. It's one pot, simple flavors and a quick weeknight dinner your family will love!

Provided by Julie Clark

Categories     Main Dish

Time 25m

Number Of Ingredients 9

1 pound boneless skinless chicken thighs
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin powder
salt and pepper ((to taste))
2 tablespoon olive oil
1½ cup long grain rice ((rinsed and drained))
1 cup salsa verde
2 cups chicken stock

Steps:

  • In a small bowl mix together the garlic powder, cumin powder, paprika, salt and pepper
  • Chop the chicken thighs into bite sized pieces and liberally season the chicken pieces with the prepared seasoning. Toss it well to ensure all the pieces are well coated.
  • Turn the Instant Pot on the 'Sauté' mode. Add the olive oil and let it heat up for a minute.
  • Add the chicken pieces and let it cook for 3 to 4 minutes. Keep stirring the pieces to get an even browning.
  • Add the drained rice and mix it well.
  • In a large measuring cup, add a cup of salsa verde. Keep adding the chicken stock to the measuring cup, till the liquid measures up to 3 cups.
  • Add the salsa verde-chicken stock mix to the instant pot.
  • Turn off "Sauté" mode. Put the lid on, making sure that the pressure valve is in the "Sealing" position.
  • Select the "Pressure Cook" mode. Adjust the time, with the "- / +" to 10 minutes.
  • When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to "Venting" position to do the quick release.
  • Use a fork to fluff up the rice.
  • Sprinkle a handful of cilantro for a fresh flavor and serve immediately.

Nutrition Facts : Calories 350 kcal, Carbohydrate 42 g, Protein 20 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 456 mg, Sugar 3 g, ServingSize 1 serving

RICE CHILE VERDE



Rice Chile Verde image

This is a recipe given to my Mother by friends in the 70's? I was forbidden to share it but I like sharing and think everyone should have a chance to try it! It's ooey gooey cheesy yummy! It uses "mild" green chilies not hot ones. Everyone that tries it requests the recipe. It is very bad for you but worth having at least once a year for a potluck. I've had friends try to make it with lowfat or nonfat ingredients and it doesn't work. I also have tried mixing all the ingredients together and it doesn't taste as good, the layers matter (even though they melt together)! I usually double or triple it and bake it in a removable crock from my crockpot then put it on low in the crockpot for potlucks. If you do this the layers are still the same but double or triple the amount in each layer. I usually assemble it the night before and put it in the oven right before the event. For extra gooeyness add extra jack cheese in the layers to completely coat them. Remember for a single recipe: you are using 3 cups of "cooked" white rice which is made from 1 cup of dry rice. One cup of cooked rice per layer (3 layers). Enjoy! Very yummy with my Recipe#233148.

Provided by Engrossed

Categories     White Rice

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups sour cream
1 (4 ounce) can diced mild green chilies, I usually double this
1/4 teaspoon salt
3 cups cooked white rice
1/2 lb shredded monterey jack cheese, plus more to eye & to top
1/4 cup shredded parmesan cheese, I usually do it by eye

Steps:

  • Cook 1 cup dry rice which makes 3 cups cooked rice.
  • Preheat oven to 350.
  • Combine sour cream, chiles and salt in a bowl.
  • Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
  • Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
  • Loaf pan bakes at 350 for 25 min until bubbly.
  • Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.

Nutrition Facts : Calories 216.2, Fat 14, SaturatedFat 8.4, Cholesterol 38.7, Sodium 324.5, Carbohydrate 15.1, Fiber 0.3, Sugar 1.8, Protein 7.4

CHICKEN AND RICE CHILE VERDE



Chicken and Rice Chile Verde image

Make and share this Chicken and Rice Chile Verde recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 chicken bouillon cube
vegetable oil cooking spray
4 large chicken thighs, about 1 1/2 pounds
1 medium onion, chopped
1 garlic clove, minced
3/4 cup calrose rice
1 (4 ounce) can diced green chilies
1/2 teaspoon oregano, crumbled
1 cup frozen green pea, thawed
1/4 cup monterey jack cheese, shredded

Steps:

  • Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large frying pan over high heat. Lightly coat inside of pan with cooking spray. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
  • Add onion and garlic to same pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken, in single layer, over top. Bring mixture to a boil, reduce heat to low and cover. Simmer 25 minutes.
  • Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed. Remove from heat; let stand covered 10 minutes. Serve with cheese.

Nutrition Facts : Calories 431.4, Fat 17.1, SaturatedFat 5.5, Cholesterol 85.4, Sodium 757.2, Carbohydrate 43.3, Fiber 4.9, Sugar 5.6, Protein 24.7

SPEEDY CHILI VERDE



Speedy Chili Verde image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups long-grain rice
2 tablespoons olive oil
2 tablespoons salted butter
4 cloves garlic, minced
2 large poblano chiles, diced
1 large onion, diced
1 jalapeno pepper, seeded and diced small
2 pounds spicy Italian sausage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 15-ounce cans green enchilada sauce
One 16-ounce jar salsa verde
One 4-ounce can diced green chiles
1 lime, juiced
1 cup sour cream
1/2 cup thinly sliced radish
1/4 cup fresh cilantro leaves
Hot sauce, to taste

Steps:

  • Cook the rice according to the package instructions.
  • Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
  • Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
  • Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

ARROZ CON POLLO VERDE



Arroz con Pollo Verde image

Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

Provided by Kay Chun

Categories     grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups cilantro leaves and tender stems
3 tablespoons neutral oil, such as safflower or canola oil
2 pounds boneless, skinless chicken thighs, each thigh halved lengthwise
Kosher salt and black pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 teaspoon ground cumin
2 cups basmati rice
1 (15-ounce) can hominy, rinsed and drained
3 cups low-sodium chicken broth
2 tablespoons jarred ají amarillo paste
1 large red bell pepper, cored, seeded and thinly sliced
1/2 cup thawed frozen peas
Salsa criolla or hot sauce, for serving

Steps:

  • In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
  • In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
  • Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
  • Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
  • Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

CHICKEN CHILI VERDE



Chicken Chili Verde image

Categories     Soup/Stew     Chicken     Herb     Pepper     Poultry     Super Bowl     Spice     Corn     Hot Pepper     Tomatillo     Bon Appétit

Yield Serves 12

Number Of Ingredients 19

3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
5 tablespoons all purpose flour
7 tablespoons olive oil
3 cups chopped onions
3 tablespoons chopped garlic
1 1/2 cups chopped fresh Anaheim chilies* (about 4)
2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
5 cups frozen corn kernels, thawed
6 cups canned low-salt chicken broth
12 tomatillos,** husked, coarsely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
Tortilla chips
*Also known as California chilies. Available at Latin American markets and many supermarkets.
**A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Steps:

  • Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
  • Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
  • Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
  • Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

More about "chicken and rice chile verde recipes"

CHICKEN CHILE VERDE - POSH JOURNAL
chicken-chile-verde-posh-journal image
2016-06-04 Set salsa verde aside. Pat the chicken thighs dry with paper towels, cut into 1 ½ inch pieces. Transfer to a large bowl, add salt/pepper, …
From poshjournal.com
Servings 4
Total Time 1 hr 15 mins
Estimated Reading Time 2 mins
Calories 426 per serving
  • Using a high speed blender, puree chicken broth with tomatillos, green onions, cilantro stems and fresh cilantro with tender stems. Set salsa verde aside.
  • Pat the chicken thighs dry with paper towels, cut into 1 ½ inch pieces. Transfer to a large bowl, add salt/pepper, flour and toss to coat.
  • Heat 1 tbsp of oil in a Dutch Oven over medium heat. Add ⅓ of chicken, shaking any excess flour, then sear until golden brown on both sides for about 10 minutes. Transfer into a large bowl. Repeat this step to cook the remaining chicken pieces.
  • Heat 1 tbsp of oil in the same Dutch Oven. Add the onion, Poblano, Anaheim chilies, cumin, paprika and cook until tender for about 4 minutes


CHICKEN CHILE VERDE - ISABEL EATS - EASY MEXICAN RECIPES
chicken-chile-verde-isabel-eats-easy-mexican image
2020-10-21 Chile Verde, or “green chili”, is a Mexican stew that’s made with tender pieces of meat cooked in a flavorful green chile and tomatillo sauce. …
From isabeleats.com
4.4/5 (11)
Calories 241 per serving
Category Dinner
  • Line a baking sheet with aluminum foil and place the tomatillos, jalapenos, poblanos, and serrano peppers on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
  • Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatillos and peppers and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
  • Remove from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
  • Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers.) At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.


CHICKEN CHILE VERDE RECIPE - DEBORAH SCHNEIDER | FOOD & …
chicken-chile-verde-recipe-deborah-schneider-food image
2015-01-23 Step 3. In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with …
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
  • Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
  • In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.
  • In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.


CHICKEN AND RICE CHILE VERDE RECIPE | COOKING ON THE …
chicken-and-rice-chile-verde-recipe-cooking-on-the image
2011-11-04 Chicken and Rice Chile Verde. Adapted slightly from the Chicken & Rice Chile Verde recipe on the back of the Botan Calrose Rice package. Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour. Yield: 4 …
From cookingontheside.com


CHICKEN CHILI VERDE RECIPE | EATINGWELL
2018-12-27 Step 2. Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the …
From eatingwell.com
Ratings 6
Calories 408 per serving
Category Quick & Easy Chili Recipes
  • Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.
  • Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.


CHICKEN CHILE VERDE - DEVOUR DINNER CHILE VERDE RECIPE
Chicken Chile Verde Recipe is a stew of tender meat in a green sauce of roasted green peppers. It’s wonderfully delicious served over rice or even in a soft warm tortilla. A Mexican ~ …
From devourdinner.com
5/5 (1)
Servings 4
Cuisine American, Mexican
Category Entree, Main Dish


HEALTHY SLOW COOKER CHICKEN CHILE VERDE - AMBITIOUS KITCHEN
2015-12-09 Blend the ingredients until they are well combined. Add chicken thighs and diced onions to slow cooker, pour tomatillo-chile sauce all over the top of the chicken and stir to …
From ambitiouskitchen.com
4.8/5 (19)
Calories 302 per serving
Total Time 8 hrs
  • Place tomatillos cut side down, poblano peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. If necessary you can use two baking sheets. Place in the oven under the broiler setting for 8-10 minutes or until the tomatillos and peppers begin to roast and blacken. If you don't have broiler in your oven, you can put the oven at 425 degrees F (this option may take longer).
  • Transfer the poblano and jalapeno peppers to a plastic Ziploc bag and zip it tight (leave the tomatillos and garlic on the baking sheet for now). This allows the peppers to steam in the bag and after 5-10 minutes you should be able to remove the skin, stem and seeds off the peppers. It's okay if you don't remove the skin completely -- the most important part is removing the seeds and stems.
  • While the peppers are steaming in the bag, add tomatillos to a blender. You'll notice that they probably got juicy during the roasting. That's okay; you'll want to add all those juices to the blender too! Peel garlic cloves and add them to the blender along with the peppers, green chiles, cilantro, lime juice, cumin, oregano, salt, pepper and chicken broth. Blend the ingredients until they are well combined.
  • Add chicken thighs and diced onions to slow cooker, pour tomatillo-chile sauce all over the top of the chicken and stir to combine. Cover and cook on high for 3 hours or low for 7 hours.


SALSA VERDE CHICKEN AND RICE | QUICK AND EASY CHICKEN ...
2020-04-05 This quick fix Salsa Verde Chicken and Rice recipe could not be any easier. There’s only 4 ingredients! Plus, everything cooks in the same skillet – even the rice – so you …
From kevinandamanda.com
5/5 (1)
Total Time 30 mins
Category Dinner
Calories 379 per serving
  • Rinse the chicken breasts and pat dry. Cut into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. In a large pot or dutch oven (something with a lid), heat the olive oil over medium-high heat.
  • When the oil is very hot, add the chicken in a single layer and cook until the outside is golden brown, about 1-2 minutes per side.
  • Add the rice, salsa verde, and chicken broth. Bring to a boil then cover, reduce heat to low, and simmer for 20 minutes until the rice is tender. Serve and enjoy!


CHICKEN AND RICE CHILE VERDE RECIPE | COOKING ON THE SIDE ...
Nov 18, 2013 - Recipe for a one-pot, one-hour chicken and rice dish with green chiles and green peas. Nov 18, 2013 - Recipe for a one-pot, one-hour chicken and rice dish with green chiles and green peas. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


MEXICAN CHICKEN AND RICE RECIPE AND SIMILAR PRODUCTS AND ...
Mexican Chicken and Rice Recipe - Food.com tip www.food.com. Toss the chicken cubes with taco seasoning. In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color. Stir in rice and stir to mix. Add salsa and water. Bring to a boil and reduce heat to a simmer. Cover and allow to cook about 20 minutes.
From listalternatives.com


CHICKEN AND RICE CHILE VERDE - BIGOVEN.COM
Chicken and Rice Chile Verde recipe: great dish great dish Add your review, photo or comments for Chicken and Rice Chile Verde. Mexi Main Dish Poultry - Chicken
From bigoven.com


CHICKEN CHILE VERDE - WWW.RUCIENT.COM
2022-01-30 Heat the oven to 325. Heat reserved fat in Dutch oven over medium heat until shimmering. Add the oregano, cumin, cinnamon, and cloves and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and brown in batches then pile it all back in the pot along with any juices and the bacon.
From rucient.com


INSTA POT CHICKEN CHILI VERDE - ALL INFORMATION ABOUT ...
Instant Pot Chicken Chile Verde - Two Peas & Their Pod hot www.twopeasandtheirpod.com. Chicken Chile Verde in One Pot Josh uses the Instant to pressure cook the chicken.It cooks the chicken in 25 minutes, which is much faster than a slow cooker. Josh actually has a recipe for Slow Cooker Chicken Chile Verde that he loves, but I think the Instant Pot has won him over …
From therecipes.info


GREEN SALSA VERDE CHICKEN CHILI - ALL INFORMATION ABOUT ...
Chef John's Green Chicken Chili Recipe | Allrecipes best www.allrecipes.com. 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.Step 4 Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green …
From therecipes.info


CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE - ALL ...
Creamy White Chicken Chili Recipe | MyRecipes trend www.myrecipes.com. Add chicken stock and salsa verde, stirring and scraping to loosen any browned bits from bottom and sides of Dutch oven. Stir in reserved browned chicken and any accumulated juices on plate, beans, and cream cheese cubes. Reduce heat to medium, and cook, stirring often, until cream cheese is melted …
From therecipes.info


CHICKEN CHILE VERDE RICE - COOKEATSHARE
View top rated Chicken chile verde rice recipes with ratings and reviews. Chicken Chile Verde, Chile Verde (Basic Green Chile Sauce), 15 Minute Chicken Vegetable And Rice Dinner,…
From cookeatshare.com


CHICKEN CHILE VERDE | TANDOORIDAYS
2022-01-30 Chicken Chile Verde Tender, juicy chunks of chicken simmered in a bold chile verde sauce. Serve it over rice or load it up in a burrito! It’s so flavorful and melt-in-your-mouth scrumptious! I love this even more than our pork chile verde which means I must be going crazy! Usually I’m all about ...
From tandooridays.com


CHICKEN CHILE VERDE RECIPE - RECIPEZAZZ.COM
2016-11-12 Season the chicken with salt and pepper and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil., then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.
From recipezazz.com


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