Why Make This Recipe
Simple Chicken Green Chili is a delightful and wholesome dish that warms you from the inside out. It combines tender chicken with the bright flavors of tomatillos and green chilies, making it a great choice for any meal. Whether you want a cozy dinner or a warming lunch, this recipe is both easy to make and satisfying to eat. Plus, it’s packed with protein and vibrant vegetables, making it a healthy option for you and your family.
How to Make Simple Chicken Green Chili
Ingredients:
- 1.5 pounds Boneless, Skinless Chicken Breasts (Provides a lean source of protein.)
- 1 pound Tomatillos (Remove husks and rinse before use.)
- 2-3 medium Green Chilies (Poblano or serrano, adjust for heat preference.)
- 1 medium Onion (Diced.)
- 3-4 cloves Garlic (Minced.)
- 4 cups Low-Sodium Chicken Broth
- 1/4 cup Fresh Cilantro (Chopped, for garnish.)
- 1-2 teaspoons Salt (To taste.)
- 1/2 teaspoon Black Pepper (To taste.)
- 1-2 limes Fresh Lime Juice (For brightening flavors.)
Directions:
- Prepare the tomatillos by removing the husks and rinsing them. Cut in half and place on a baking sheet.
- Preheat the oven to 425°F (220°C) and roast the tomatillos for 15-20 minutes until slightly charred.
- Dice the onion and mince the garlic while the tomatillos roast.
- In a large pot, heat olive oil over medium heat and sauté the onion for about 5 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until aromatic.
- Add roasted tomatillos to the pot and cook for another 5 minutes.
- Stir in the green chilies and pour in the chicken broth, bringing to a gentle simmer.
- Season the chicken breasts with salt and pepper, then add to the pot once simmering.
- Cover and simmer for 20-25 minutes until chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Simmer for an additional 10 minutes.
- Squeeze lime juice into the pot, adjust seasoning, and serve hot garnished with cilantro.
How to Serve Simple Chicken Green Chili
Serve Simple Chicken Green Chili hot, with fresh cilantro sprinkled on top. It pairs well with warm tortillas or over a bed of rice. You can also add some diced avocado or a dollop of sour cream for extra creaminess and flavor.
How to Store Simple Chicken Green Chili
To store Simple Chicken Green Chili, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to three days. For longer storage, consider freezing the chili in portion-sized containers. It can be kept in the freezer for up to three months. When ready to eat, thaw overnight in the fridge and heat on the stove until warm.
Tips to Make Simple Chicken Green Chili
- For added depth of flavor, consider roasting the green chilies alongside the tomatillos.
- Adjust the amount of green chilies based on your heat preference. If you like it milder, use fewer chilies.
- Make it a day ahead to let the flavors meld together for a richer taste.
- To thicken the chili, mash some of the tomatillos or add a tablespoon of cornstarch mixed with water.
Variation
You can easily customize Simple Chicken Green Chili by adding beans for more protein and fiber. Consider black beans or white beans for a different twist. If you prefer a vegetarian version, swap chicken for chickpeas or tofu.
FAQs
Q: Can I use other types of chicken?
A: Yes, you can use chicken thighs or even rotisserie chicken to save time.
Q: Is this recipe spicy?
A: The spice level depends on the type and amount of green chilies you use. Adjust according to your heat preference.
Q: Can I make this in a slow cooker?
A: Absolutely! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Simple Chicken Green Chili
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A wholesome dish combining tender chicken with bright tomatillos and green chilies, perfect for a cozy meal.
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts
- 1 pound Tomatillos, husked and rinsed
- 2-3 medium Green Chilies (Poblano or serrano)
- 1 medium Onion, diced
- 3-4 cloves Garlic, minced
- 4 cups Low-Sodium Chicken Broth
- 1/4 cup Fresh Cilantro, chopped (for garnish)
- 1-2 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
- 1-2 limes Fresh Lime Juice
Instructions
- Prepare the tomatillos by removing the husks and rinsing them. Cut in half and place on a baking sheet.
- Preheat the oven to 425°F (220°C) and roast the tomatillos for 15-20 minutes until slightly charred.
- Dice the onion and mince the garlic while the tomatillos roast.
- In a large pot, heat olive oil over medium heat and sauté the onion for about 5 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until aromatic.
- Add roasted tomatillos to the pot and cook for another 5 minutes.
- Stir in the green chilies and pour in the chicken broth, bringing to a gentle simmer.
- Season the chicken breasts with salt and pepper, then add to the pot once simmering.
- Cover and simmer for 20-25 minutes until chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Simmer for an additional 10 minutes.
- Squeeze lime juice into the pot, adjust seasoning, and serve hot garnished with cilantro.
Notes
For a vegetarian version, substitute chicken with chickpeas or tofu. To store, let the chili cool and store in an airtight container for up to three days in the fridge or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican