Best 9 Pauls Green Chili Chicken Recipes

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**Paul's Legendary Green Chili Chicken: A Taste of New Mexican Cuisine**

New Mexican cuisine is a unique and flavorful blend of traditional Mexican and Native American culinary influences. One of the most iconic dishes from this region is Paul's Green Chili Chicken, a hearty and satisfying stew that combines tender chicken, roasted green chiles, and a rich, savory sauce. This dish is a staple in many New Mexican homes and restaurants, and its popularity has spread far beyond the borders of the state. In this article, we'll share three variations of Paul's Green Chili Chicken, each with its own unique twist on this classic recipe. From a traditional stovetop method to a slow cooker option and a flavorful oven-baked version, these recipes offer a range of cooking techniques to suit every kitchen and preference. Whether you're a seasoned home cook or a beginner looking to explore the vibrant flavors of New Mexican cuisine, our detailed instructions and helpful tips will guide you through the process of creating this delicious and comforting dish.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED GREEN CHILE CHICKEN



Baked Green Chile Chicken image

Provided by Danae Halliday

Categories     Dinners

Time 40m

Number Of Ingredients 14

4 boneless skinless chicken breasts
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste
2 whole green chiles (roasted or canned), stem and seeds removed and sliced into large strips
3/4 cup green enchilada sauce
1/2 cup shredded cheddar cheese
Chopped cilantro for garnish
2 cups cooked rice
1/4 cup green enchilada sauce
2 tablespoons chopped green chiles
1 tablespoon chopped cilantro
Kosher salt and fresh ground black pepper to taste

Steps:

  • Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
  • In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
  • Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
  • While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 44 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 564 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

CHEF JOHN'S GREEN CHICKEN CHILI



Chef John's Green Chicken Chili image

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed

Steps:

  • Season chicken thighs with salt on both sides.
  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g

GREEN CHILE CHICKEN



Green Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices

Steps:

  • First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic 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).
  • After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, 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 broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles 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 chile halves so they'll be ready for the next step.
  • Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. 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). Serve!

ONE SKILLET CHEESY GREEN CHILE CHICKEN



One Skillet Cheesy Green Chile Chicken image

Simple One Skillet Cheesy Green Chile Chicken: delicious saucy cheesy chicken that's all made in one pan, is no fuss, and is so quick and easy!

Provided by Tieghan Gerard

Categories     Main Course

Time 40m

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 ounces cream cheese, at room temperature
4 slices pepperjack cheese
2 poblano peppers, sliced
1 yellow onion, chopped or sliced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
kosher salt and black pepper
2 tablespoons extra virgin olive oil
1 jar salsa verde
fresh cilantro and limes for serving

Steps:

  • 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.

Nutrition Facts : Calories 347 kcal, ServingSize 1 serving

CHICKEN GREEN CHILI



Chicken Green Chili image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 30

1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla chips (ground in a food processor)
Salt
Leaves from 1/2 bunch fresh cilantro, chopped
Smoky Chile Cornbread, recipe follows
Shredded Jack cheese
Chopped fresh cilantro leaves
Lime wedges
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional

Steps:

  • Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
  • Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
  • Meanwhile, seed, core, and thinly slice the poblano peppers.
  • Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
  • To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
  • Preheat the oven to 350 degrees F.
  • Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

PAUL'S GREEN CHILI CHICKEN



Paul's Green Chili Chicken image

Make and share this Paul's Green Chili Chicken recipe from Food.com.

Provided by jan007

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon
2 garlic cloves, minced
4 chicken breast halves
1 cup chicken broth
2 tablespoons chopped cilantro
4 ounces green chilies, canned chopped
1 cup heavy cream
4 ounces monterey jack cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • In an ovenproof skillet, fry bacon until crisp, drain on paper towel; sauté chicken in bacon fat turning once, to brown, Remove chicken, keep warm.
  • Add chicken broth and scrape up any browned bits on bottom of skillet, simmer until reduced to half, Return chicken to skillet.
  • Add garlic, cilantro, undrained chilis and cream bake uncovered, until chicken is done, about 30 minutes Remove from oven, Turn oven to broil, sprinkle chicken with cheese, set under broiler until cheese melts and browns.
  • Crumble bacon, sprinkle over chicken.

GREEN CHILE CHICKEN TACOS



Green Chile Chicken Tacos image

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.

Provided by Kay Chun

Categories     weeknight, tacos, main course

Time 30m

Yield 4 Servings

Number Of Ingredients 13

1/4 cup safflower or canola oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 pounds boneless skinless chicken thighs, chopped into 1/2-inch pieces
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 bell pepper)
3 garlic cloves, minced
2 (4-ounce) cans chopped green chiles, drained
1 cup low-sodium chicken broth
8 (6-inch) corn tortillas, warmed or toasted
Shredded cabbage, store-bought pico de gallo or salsa, sliced avocado, sour cream, and cilantro leaves and tender stems, for serving
Lime wedges, for serving

Steps:

  • 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.

Tips:

  • Use a large skillet or Dutch oven to cook the chicken, as this will help to prevent overcrowding and ensure that the chicken cooks evenly.
  • If you are using boneless, skinless chicken breasts, you can cut them into smaller pieces to help them cook more quickly.
  • Be sure to season the chicken well with salt and pepper before cooking.
  • Do not overcrowd the skillet or Dutch oven when cooking the chicken. If the chicken is overcrowded, it will not cook evenly and may become dry.
  • Cook the chicken over medium heat until it is cooked through. Do not overcook the chicken, as this will make it tough and dry.
  • Once the chicken is cooked, remove it from the skillet or Dutch oven and set aside.
  • To make the sauce, simply add the diced green chiles, salsa, chicken broth, and seasonings to the skillet or Dutch oven. Bring the sauce to a simmer and cook for 10 minutes, or until it has thickened.
  • Add the cooked chicken back to the skillet or Dutch oven and stir to coat it in the sauce.
  • Serve the chicken with your favorite sides, such as rice, beans, or tortillas.

Conclusion:

Paul's Green Chili Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is creamy and slightly spicy. This dish is sure to be a hit with your family and friends.

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