Green Chili Chicken
Get ready to spice up your dinner routine with this irresistibly flavorful Green Chili Chicken! This quick and easy one-skillet recipe combines tender, seared chicken thighs with a bold and zesty green chili sauce made from a medley of fresh and canned green chilies, smoky spices, and a splash of fresh lime juice. The dish comes together in just 45 minutes, making it perfect for weeknight dinners or meal prep. Packed with the aromatic flavors of garlic, onion, cilantro, and warming cumin, this recipe strikes the perfect balance of heat and brightness. Serve it over fluffy rice, with warm tortillas, or alongside hearty beans for a vibrant and crowd-pleasing meal. Perfect for fans of Southwestern-inspired dishes, Green Chili Chicken is sure to become a favorite at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 large fresh green chilies (such as Anaheim or Hatch), chopped
- 4 oz diced green chiles, canned (mild or medium)
- 1 cup chicken broth
- 0.25 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 2 tbsp lime juice, freshly squeezed
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with kosher salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, sear the chicken thighs for 2-3 minutes per side, until golden brown. Remove from the pan and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute or until fragrant.
Stir in the chopped green chilies, canned diced green chiles, ground cumin, and smoked paprika. Cook for 1-2 minutes to toast the spices and blend the flavors.
Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan with a wooden spoon to release any browned bits for extra flavor.
Return the seared chicken thighs to the skillet, nestling them into the green chili mixture. Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks (optional). Return the shredded chicken to the skillet and stir to coat it in the green chili sauce.
Stir in the chopped cilantro and freshly squeezed lime juice. Taste and adjust seasoning if needed.
Serve hot with your choice of sides, such as rice, tortillas, or beans. Enjoy!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 16.5 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 252 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2956 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
