Chicken With Green Chile Sauce Recipes

CHICKEN WITH GREEN CHILI SAUCE

Steps:

• Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.

PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE

Steps:

• Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
• Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
• Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
• Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
• Note: The nutritional information does not include the green sauce.

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
• Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
• Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

BAKED GREEN CHILE CHICKEN

Steps:

• Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
• In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
• Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
• While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.

CHICKEN THIGHS WITH GREEN SAUCE

Steps:

• Arrange the chicken pieces in a large, deep skillet and pour the olive oil over them. Turn the pieces to coat them evenly with oil. Scatter the garlic pieces in the pan and lay the parsley and scallions (both uncut) on top of the chicken so as to "smother" it during cooking. Sprinkle lightly with salt and pepper.
• Cover the skillet securely and cook over very low heat for 1 hour.
• Uncover the skillet. Using a fork, remove all the garlic, parsley and scallion pieces to a blender and puree for a few seconds. With the blender still running, pour in all the juices from the skillet and puree until a smooth green sauce is achieved. Taste the sauce and season as desired with salt. Remove the chicken pieces to a serving platter, pour the sauce over them to coat evenly and serve.

CHICKEN WITH GREEN CHILE SAUCE

Steps:

• Sprinkle chicken breasts with salt. Dip in flour, shaking off excess. Heat large skillet over med-high heat until hot. Add oil; heat until hot. Cook chicken in batches 8-10 minutes or until golden, turning once. Remove chicken.
• Cook onion and garlic in same skillet over medium heat 5 minutes or until browned. Stir in salsa verde, water and cilantro. Return chicken to skillet. Simmer 10-15 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on platter.
• Whisk sour cream into onion mixture (do not boil); pour over chicken.

ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE

Steps:

• Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
• When ready to cook, preheat the oven to 425 degrees F.
• Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
• While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
• Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
• Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
• Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
• To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
• Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
• To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
• Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.

HOMEMADE CHICKEN CHILE VERDE RECIPE

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.