Green Chili With Chicken Recipe

Name: Green Chili With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatillos, husked; 3 tablespoons canola oil, plus more for tortillas; 3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces; Salt and pepper; 1 white onion, chopped; 6 cloves garlic, smashed; 2 pounds Cubanelle peppers, seeded and chopped; 2 poblano peppers, seeded and chopped; 1 tablespoon cumin; 1 cup low-sodium chicken broth; 2 tablespoons packed light brown sugar; 1 tablespoon lime zest; 8 white corn tortillas; 1 cup sour cream; 4 scallions, sliced

Servings: persons

2 pounds tomatillos, husked
3 tablespoons canola oil, plus more for tortillas
3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and pepper
1 white onion, chopped
6 cloves garlic, smashed
2 pounds Cubanelle peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 tablespoon cumin
1 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1 tablespoon lime zest
8 white corn tortillas
1 cup sour cream
4 scallions, sliced

1
Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 tsp. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 minutes. Allow to cool slightly. Chop and place in a large (6- to 7-quart) slow cooker.
2
Pat chicken dry and sprinkle with salt and pepper. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Working in batches, brown chicken on all sides, about 5 minutes per batch. Transfer browned chicken to slow cooker.
3
Add 2 tsp. oil to skillet. Add onion, garlic, both peppers and cumin, season with salt and pepper and cook, stirring occasionally, until onions and peppers begin to soften, about 10 minutes. Add chicken broth, sugar and lime zest and cook for 2 minutes, stirring and scraping up any browned bits from bottom of pan. Pour mixture over chicken in slow cooker. Cover and cook on low until chicken is tender and vegetables are very soft, 6 to 7 hours. Season with more salt and pepper, if desired.
4
Preheat oven to 350u00b0F. Line a baking sheet with parchment. Use a sharp paring knife or a cookie cutter to cut ghost shapes out of tortillas. Brush about 1 tsp. oil on both sides of tortillas and place on prepared baking sheet. Bake until crisp, about 15 minutes. Remove from oven, then sprinkle with salt. Serve chili with sour cream, scallions and tortilla ghosts.

1194

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds tomatillos, husked, 3 tablespoons canola oil, plus more for tortillas, 3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces, Salt and pepper, and more.

Yes, Green Chili With Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chili With Chicken

How did you like this recipe?

Frequently Asked Questions