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Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream Recipe

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on February 09, 2009

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    The recipe came out too sour. I had to convert it to Pozole Verde and added some oregano, hominy, chicken stock, a bay leaf and more chicken (boiled chicken legs. Good thing..., I managed to convert it to something else vs. throwing out completely.

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  • on April 28, 2008

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    Simple and delicious. We skipped the corn and served the dish over cilantro rice. Really, really good. This is a keeper.

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  • on April 19, 2008

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    This is a lighter version of a green chili that is filled with refreshing tastes of the tropics! Truly enjoyed this recipe!

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  • on April 14, 2008

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    i really like this rep. my boyfriend really liked too.

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  • on February 25, 2008

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    This was my first time using/tasting tomatillos, so maybe it was that, but I didn't care for this recipe. The poblanos turned out very nice and so did the chicken, but the twanginess of the tomatillos was overpowering. I usually like Rachel's recipes, but I just didn't care for this one. The husband and kids wouldn't even try it.

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  • on February 24, 2008

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    My hands burned for 2 days after peeling and seeding the poblano's. I had no idea how hot those peppers could be! It was also too hot for most of my guests to eat (we live in Cajun country, so we like hot food.
    I did pick out the chicken and use it in taco's. If I made it again, I would use maybe 1 poblano, and substitute cerrano's or bell peppers. It also had a realy funky smell (like old shoes. Which was unappetizing.

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  • on February 16, 2008

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    The dish turned out amazing.. The flavors were sooo close to authentic mex food.. I agree with the other reviewer, that it is almost impossible to make this dish in 30 minutes.. it took me close to an hour even after I had several things going at the same time. I adjusted the seasoning just a little bit. A must have recipe in the recipe box.

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  • on February 07, 2008

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    This chili recipe is very blah, in my opinion. When I think of chili, I think of many flavors coming together to make an ultimate climax of taste in your mouth. This was pretty one dimensional and the texture was not very pleasing. I added 1 can of kidney beans and 1 can of corn and a good 3 tablespoons or more of sugar to balance the tang of the tomatillos. I believe it was almost inedible with out those ingredients. But after many additions and tweaking the recipe to taste, we finally came up with a keeper. The only reason I gave this recipe two stars is because it was a BASE for a great recipe. I fear in this instance, Rachel sacrificed taste for time here.

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  • on February 05, 2008

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    I have no idea how Rachael Ray did this in 30 minutes, it took me well over an hour! It was fantastic though! The corn was so good, I loved the sweet of the corn with the spicy of the sauce. The chili was the star though. I wasn't sure how I'd like it, and I was afraid the hubby would hate it, but we both scarfed down two bowls! I added some white beans to give it a little more heartiness, but otherwise stayed true to the original recipe. I don't have a food processor, so I used my blender - it was more like puree than salsa-like, but it still tasted great! I highly recommend this one!

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  • on January 29, 2008

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    This was good... but next time I will add white beans to the chili for a little added texture. The corn was delicious.

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