Chicken Green Chili

Total Time:
2 hr 25 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr 40 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
Directions

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.

Smoky Chile Cornbread:

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

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.

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Inactive Prep Time: none

Ease of preparation: easy


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    Very good. I also used a rotisserie chicken and chicken stock, but quick tip if there are juices in the container that the chicken was in throw that in the pot too! I also added quinoa and corn to bulk up the chili, but I think next time I will just add some sort of white beans, the quinoa soaked up ALL the stock the next day. I will be taking this recipe for a chili cook-off at work. Wish me luck! =
    I thought this turned out really good. I followed the suggestions and bought a rotisserie chicken to speed up the process. I don't think I used enough chicken stock because mine was pretty thick....but delicious none-the-less!!
    I made this last month and thought it was really great. Nice and hearty and had a wonderful flavor. I used store bought chicken stock to cut time but just used his recipe for homemade chicken stock this morning to make a different soup and it turned out great. The tortilla crumbles thicken the soup and add a lot of flavor that flour just wouldn't. You could pulse the soup through a blender if you wanted the poblanos minced but I thought it was great as is. I will definitely make this green chili again!
    Love this chili. Made it easy by using a store bought rotissere chicken and chiken broth. Also used the chili as a sauce for making lasagna. Just make it like normal lasagna but use cheddarjack cheese and I roast pablanos and layer them in the middle. Try it you'll love it
    So I added the white beans and corn like a previous poster. Also added a red pepper, a jalape?o for some kick. Dumped some salt and lotsa pepper in, and a couple tablespoons of flour to thicken it up. Turned into more of a white chili with my add ons, but very good none the less!! Will be making again!!
    took so long to prepare this meal and was so dissapointing. The tortilla chip crumbles is the worst idea.
    This is well worth any effort it may take - nice and warm on a cold night - Tyler really hit the mark on this one.
    This chili is awesome! In fact, I won a chili cook-off at work with this recipe.....
    The chicken green chili was EXCELLENT! It was not too complicated to prepare and everyone that ate it loved it! The cornbread recipe that was with it wasn't good at all but the chicken green chili was wonderful. It is definately worth making!
    Very easy to make. A hit with the whole family!
    WOW! easy
    my gammother's green chilie recipe has more flay-vor and is simple!don't over do cause sometims it ruins the underlieing taste and heat of the recipe!!!
    Can't go wrong with this chile.
    This is a great green chili. It is much better if you cook it the day before and let it sit in the fridge overnight. Brought it as an appetizer to a cookoput. As a garnish I fried tortila strips to lay on the top of the soup, and added a little grated Monterrey Jack cheese.
     

     
    Everyone loved it, even the ones that can't landle spice. Everyone really enjoyed the flavor without all of the heat of traditional chilies.
    I have made this recipe several times since viewing the episode in which Tyler demonstrated it. It is always a huge hit with my family, and I love it because not only is it delicious, but it is pretty easy and quick to make.
    This was so delicious...instead of using the peppers Tyler suggested we used hatch chilis. The leftovers weren't very pretty but it was all great.
    This was excellent. Living in santa Fe, NM we like flavorful and spicy dishes.
    This was absolutely the best chicken chili I ever made. A little labor intensive but well worth the effort.
    If I can stop even one person from trying this recipe, then the pot of chili in my disposal and the two hours I devoted to it will not have been a total waste. This chili was thin, bland, and disappointing. The cilantro overwhelmed the other flavors (I followed the recipe and did not double anything.) The chilies might have been better if they had been sauteed with the onions, but I'll never know because I'm going back to my tried and true chili recipes.
    Don't try to improve on this one. It's perfect just the way it is.
    I made this dish twice several months ago. I froze some of it, and it was still delicious. I wanted to make it again but couldn't find my recipe. I looked under "chicken chili," "chili chicken," on the recipe search and found nothing. I finally deceided to check out "chicken." After going through about 3 pages I found it. Chicken Green Chili!!!
     
    Thanks,
     
    Beverly
    What a wonderful change from regular tomato based chili! Now the entire family is happy when it is chili night. By increasing the Poblano chili count to 8 and adding a can of green chili (4 oz) it suited all of us. The flavor is definitely enhanced after refrigerating overnight. I also cooked the Poblanos in with the vegetables. I found that if there are leftovers I have had to add more Poblanos to the chili and they soften up enough during the reheat. (I think that the teens are picking more out with each ladle full! This is a keeper and worthy of serving to guests.
    I don't really think this recipe is well-suited to a show called How to Boil Water. It is a good basic recipe but requires lots of embelishments.
     

     
    My husband and I got married in Taos, NM and are always on the lookout for green chile recipes, so this was one we wanted to try. Here are some of my sugggestions:
     

     
    First, I have never seen a recipe calling for poblano chiles that did not specifiy roasting and peeling them first. (it's easy to throw them in an oven or over a flame to char them and then peel.)
     

     
    Second, we added a good quality ground chile blend powder (ancho,Aniheim, and New Mexico) to add some flavor and heat.
     

     
    Third, we added a can of tomatoes to add some sweetness.
     

     
    I agree with others that the recipe is a little unclear on the poblano cooking and the amount of broth, and made as the recipe directs, the chile is kind of bland. There are lots of good suggestions for doctoring it up, but by the time we added lime, tomatoes, chile powder, and extra chips it came out tasting like tortilla soup. Good, but not quite what I was expecting.
    new twist to the old fashioned chili, great flavors combined with chicken and peppers. my whole family enjoyed this new dish. my only complaint was i didn't know how much stock to use and it was a little thin, but i saved it with more tortilla chips in the bottom of each bowl. i added a can of corn and a couple of halapenos for heat. give it a try and add your tricks, you'll love it. overall great recipe.
    This recipe is great! I cooked boneless, skinless chicken breasts in chicken broth to speed up the beginning prep time a little bit, then cooked the chili in the slow cooker all day. It came out great! It also freezes well, I froze a batch to take camping and it was enjoyed by all.
    I'm planning on making this chili which looked so delicious on screen, but I have a question. Do you put the chiles in with the chicken last? It seems like I remember Tyler cooking the chilis with the onions and garlic. Any advice?
    This is so darn good and yummy! It's unlike anything I've tasted and is unique in flavor and textures. I'm not a fan of poached chicken, but this poached chicken literally falls right off the bones. It's sooooooo good. THe broth and pepper are delicious as well. The good thing about this dish is that it's very, very filling and a little goes a long way-it would be great for entertaining! However, this recipe requires time and paitence, takes a lot of preperation, and it's definately not a recipe for beginers. But, for the adventerous or seasoned chef, (or wanna be chef) the pay offs are definately worth it!!!
    I cooked the chili according to recipe, except for the giblets (my chicken didnt have them). When I was done I had a thin soup with lots of chicken and TONS of nearly raw pablanos. My intention was to rescue what chicken and peppers were left for something edible like fajitas, so I put the soup in the fridge. And low and behold, when I heated it up it was thick and chili like with tender peppers and tons of flavor! Dont know what to say to do but to make it a day ahead.
    my friends really enjoyed this recipe. i had boneless chicken thighs and breasts on hand so i just poached the chicken in the same manner but only for 30 minutes. i still used the broth for the stew. it came out really tasty.
    Poached chicken just as indicated in recipe. Doubled onions, garlic, spices and tortillas, and added a little red pepper and a cople of tiny green chilis. Big crowd pleaser.
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