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Chicken Green Chili Recipe

Chicken Green Chili

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 31-40 of 44

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  • on November 01, 2004

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    I made this recipe the day I saw it aired. It was easy and the clean up was a breeze. Talk about an aroma, everyone in my house could hardly wait to dig in. I added the chiles with the vegetables instead of with chicken at the end and concensus was,it added alot of flavor. All in all, this recipe will definetly be made again and again. The Chipotle cornbread on the other hand didn't strike anyones fancy. Not sure if it was something I did wrong or if we haven't quite learned to appreciate the taste of chipotle chile quite yet.

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  • on August 29, 2004

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    We used leftover baked chicken breasts and canned chicken broth. It was great and easy to do. We also left out the cilantro garnish. I was a little disappointed that it wasn't more spicy but over all a great recipe that I will make again only I might add a few jalapenos to up the spicyness!

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  • on July 20, 2004

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    Many of us enjoyed this, but I definetly added more garlic and seasoned the broth with allspice and bayleaf when poaching the chicken.

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  • on July 15, 2004

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    Me and my family thought this was a very different and tasty recipe. Much tastier and lighter than some of the beef and bean based chili's. Can't comment on the cornbread, though...didn't try it!

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  • on July 14, 2004

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    Me and my family thought this was a very different and tasty recipe. Much tastier and lighter than some of the beef and bean based chili's. Can't comment on the cornbread, though...didn't try it!

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  • on July 12, 2004

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    This dish was wonderful. It was tastey and quite easy to make. For anyone that wasn't sure of how much broth to use, try about 6 cups total or just add 2 cups at a time until you reach the consistency that you like. The avocado topping sounds like a good suggestion as well.

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  • on July 09, 2004

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    This is one of the BEST recipes I've tried... I made this for a party on 4th of July, and everyone could not get enough!!

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  • on July 01, 2004

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    The recipe is a too much work for a chili that requires doctoring when completed. Tastes good with cheese on it, but doesn't everything?

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  • on July 01, 2004

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    I thought it was great. However, a few comments. I would skin the chicken before poaching to reduce the fat in the broth. The bacon grease in the skillet is a little much. I would add a quarter cup of corn oil to the batter for a little healther corn bread.

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  • on June 30, 2004

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    I made it and just guessed the amount of broth but it came out great. My 14 year old son loved it and so did my husband. They had it for leftovers. The cheese is a must also.

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