green chili

Green chili chicken is a fast and easy weeknight meal, loaded with peppers, onions, and chunks of tender chicken.

Green Chili Chicken Pressure Cooker Recipe

chicken

tomatillos, quartered, husks discarded (about 4 tomatillos)

Anaheim

Serrano

white onion, roughly chopped (about 1 medium)

garlic, peeled

whole cumin seed, toasted and ground

Kosher salt

cilantro

Asian fish sauce,

Fresh corn tortillas and lime wedges,

Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian — it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.

Tomato Rice With Crispy Cheddar

olive oil

yellow onion, finely chopped (about 1 cup)

Indian green chile

tomatoes

salt

basmati rice (from about 1 cup dry rice)

shredded sharp white Cheddar cheese

Adjust an oven rack to the highest position and heat the oven to 500 degrees.

In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.

Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.

Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.

Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind’s fruitiness and carry a noticeable artificial aftertaste.

Roasted New Potatoes With Garlic and Tamarind

cumin

unsalted butter, melted

garlic cloves,

tamarind paste (not concentrate)

date syrup, honey

lime juice

shallot,

scallions,

green chile,

Heat oven to 425 degrees and place a rack in the top third of the oven.

Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.

Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.

As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.

In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!

New Mexico Chile Verde (Green Chili)

pork butt,

onions,

coriander

oregano

garlic, (minced)

Hatch peppers, (chopped (or Anaheims))

Poblano peppers, (chopped)

jalapeno peppers, (seeded and diced)

tomatillos ((peeled and cleaned), chopped)

bay leaves

cilantro ((large), chopped)

masa ((corn flour))

water (or chicken stock)

salt, (divided)

Lime wedges (for garnish)

Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.

Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.

Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.

Take 2 forks and break the pork up even more. Salt and pepper to taste.

In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you’re serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It’s also very good on roasted carrots.

Sweet Potatoes With Yogurt and Cilantro-Chile Sauce

honey

limes

Kosher salt,

Black pepper,

potatoes,

cilantro, leaves only (1/2 ounce)

green chiles,

almonds

white wine vinegar

Greek yogurt

In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.

Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.

Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

In Pakistan, home cooks have varied takes on samosa fillings — this one combines spiced ground chicken with cilantro and green chiles for freshness — but most agree on store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they’re ready to fry anytime. 

Qeema Samosas (Chicken Samosas)

canola oil

ginger paste ginger

garlic paste garlic

yellow onions, finely chopped

cumin seeds, toasted

red chile

coriander powder

turmeric powder

fine sea salt

white vinegar

garam masala

spring roll wrappers (8 inches square; see Tip)

all-purpose flour

Canola oil,

Mint Chutney,

Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.

Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes

Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle. 

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2⅔ inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that’s the consistency of craft glue. 

Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.

To fry the samosas, fill a frying pan with oil to a depth of ½ inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches. 

To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about ¼ inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.

Serve hot or warm with the mint chutney for dipping.

Keema Samosas (Chicken Samosas)

Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes.

Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle.

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3 inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that’s the consistency of craft glue.

To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches. 

To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.

Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it’s great to make this delicious chicken stew in early fall when they’re are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It’s not a dish for the faint of heart.

Green Chile Chicken Stew

Kosher salt and black pepper

Flour,

yellow onion, diced

garlic cloves, minced

cumin seeds,

chicken stock

peeled,

cornstarch

cilantro,

flour tortillas,

Lime wedges,

Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.

Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.

Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.

Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.

Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.

This green chile egg casserole is a favorite for brunch or morning pot lucks! It has a great mexican flavors without being spicy, so it is friendly for adults and children alike.

Green Chile Egg Casserole

oz monterey jack cheese (grated)

oz sharp cheddar cheese (grated)

oz canned mild chopped green chiles

tbsp flour

milk

eggs

Salt & pepper

Preheat the oven to 350˚F.

Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish.  Then dollop the green chiles evenly over the cheese.

Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined.  Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.

Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.

Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

Experience a new level of comfort food with this Slopper recipe based on the legendary Pueblo Slopper, an open-faced cheeseburger smothered in green chili.

Slopper Recipe Based on the Pueblo Slopper

beef

lbs pork green chili (For the slopping. More can be used.)

4-5 small vine tomatoes

onion (For grilling with the beef.)

garlic (For grilling with the beef.)

spelt bread

lettuce

grated aged white cheddar

cheddar cheese

black olives

chipotle sour cream (Greek yogurt can be used as a substitute if you make this yourself.)

Mexican salsa

Get things prepped by slicing your tomatoes and lettuce, and grate your two kinds of cheese.

Season and form your beef patties as you prefer. I added some sea salt, pepper, Worcestershire or organic soy sauces, and dried garlic.

Slice your bread for your hamburger buns and drizzle with olive oil.

Get your green chili heating up on the stove (this is another recipe for another time).

Then grill your beef patties (to your preference) along with the onion, garlic cloves, and bread. Make sure they&#039;re chargrilled on a hot open flame.

While the grill is going and the green chili is heating up, you can make some sides. I made some &#039;patatas bravas&#039; (hand-cut potato wedges) in the air fryer.

Once you&#039;re done grilling, it&#039;s time to plate. I recommend a type of shallow bowl. I used small terracota dishes. First, add some of the green chili for the base, then a slice of the toasted bread, then a small handful of the cheese spread evenly, and then the meat centered on top. Now the most important part, pour on more green chili and then sprinkle with more cheese.

Garnish with the romaine lettuce, grilled onions, sliced black olives, sliced tomatoes, and a dollop of both sauces. Avocado is also great, although I wasn&#039;t able to get any for this recipe. If you like really hot and spicy, have your favorite hot sauce ready on the table, or make sure you make your green chili with some kick.

I highly recommend savoring this dish with a locally-sourced, cold, hoppy beer.

This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that’s juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.

Green Chile Chicken Tacos

yellow onion (from 1/2 medium onion)

green bell pepper (from 1/2 bell pepper)

(4-ounce) cans chopped green chiles, drained

chicken broth

(6-inch) corn tortillas,

Shredded cabbage, store-bought pico de gallo

In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat. 

Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes. 

Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.

This delicious one pot meal is the perfect weeknight meal and even for meal prep. This is easy to make, and budget friendly as well.

Skillet Chicken with Rice Black Beans and Chilis

chicken thighs

rice (I used a long grain white rice.

black beans

green chilis

stock

salt and pepper

cayenne pepper

Heat olive oil in your pan over medium-high heat. Once it is hot, add the chicken thighs skin side down. Sprinkle the chicken thighs with salt and pepper.

Cook on one side, then turn and cook on the other side. Don&#39;t rush this process. It takes about 5-8 minutes on each side. You will want the skin to be golden brown before turning.

Remove and set on a plate. Add the rice to the pan and saute for several minutes until it is toasted. Then add in the black beans, chilis, chicken stock, and spices. Mix gently and add the chicken back in.

Cover and turn heat to low. Cook for 2-25 minutes until the rice is tender. Remove the lid and mix. Taste for seasoning and adjust as needed. If your broth is not very salty, you will probably need to add more in. That is it! You are ready to go!

Green Chili Chicken Soup is full of flavor from green chilis, salsa verde, shredded cooked chicken, white beans, and spices.

Green Chili Chicken Soup

onion

garlic

green chilies

white beans, drained and rinsed

green enchilada sauce

Heat the oil in a Dutch oven until it shimmers. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add the cumin and coriander and continue to cook for 2 more minutes.

Top 17 green chili recipes from across the web

The most viewed green chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Chili Chicken Pressure Cooker...

Tomato Rice With Crispy Cheddar

Roasted New Potatoes With Garlic an...

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Qeema Samosas (Chicken Samosas)

Keema Samosas (Chicken Samosas)

Green Chile Chicken Stew

Green Chile Egg Casserole

Slopper Recipe Based on the Pueblo ...

Green Chile Chicken Tacos

Skillet Chicken with Rice Black Bea...

Green Chili Chicken Soup

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Top 17 green chili recipes from across the web

The most viewed green chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Chili Chicken Pressure Cooker...

Tomato Rice With Crispy Cheddar

Roasted New Potatoes With Garlic an...

New Mexico Chile Verde (Green Chili...

Sweet Potatoes With Yogurt and Cila...

Qeema Samosas (Chicken Samosas)

Keema Samosas (Chicken Samosas)

Green Chile Chicken Stew

Green Chile Egg Casserole

Slopper Recipe Based on the Pueblo ...

Green Chile Chicken Tacos

Skillet Chicken with Rice Black Bea...

Green Chili Chicken Soup

Green Chile (Award-Winning Pork Gre...

Hatch Green Chili Recipe with Pork ...

Green Chili Cheese Potatoes

Slow Cooker Chicken Chile Verde Ste...

The most viewed green chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine