Chicken Green Chili

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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.

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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.

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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.

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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.

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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?

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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!!!

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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.

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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.

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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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This recipe is wonderful and easy to make. This one is definately a keeper.