Green Chile Chicken

Green Chile Chicken might be just the beverage you are searching for. Watching your figure? This gluten free recipe has 581 calories, 42g of protein, and 33g of fat per serving. For $3.18 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from The Pioneer Woman has 15294 fans. From preparation to the plate, this recipe takes about 4 hours and 45 minutes. Head to the store and pick up red beans, chipotle peppers in adobo, olive oil, and a few other things to make it today. With a spoonacular score of 96%, this dish is great. Users who liked this recipe also liked Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, Green Chile Crab Cakes With Green Chile Mayo, and Green Chile Chicken.

Servings: 6

Preparation duration: 240 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works. After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.

 

Step by step:

First, make the marinade for the chicken

1. Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed.

2. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works. After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes.

3. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).

4. Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.

Nutrition Information:

covered percent of daily need