Hamdi Saidani This Pioneer Woman Green Chili Chicken is a spicy and cheesy recipe, which is made with roasted green chiles and chipotle peppers. It’s a restaurant-quality dish, ready in about 4 hours and 45 minutes, including marinating time.
Pioneer Woman Green Chili Chicken Ingredients
- 1/2 cup Olive Oil
- 3 Tbsp. Lime Juice
- 2 whole Chipotle Peppers In Adobo Sauce (more to taste)
- 2 cloves Garlic
- 1 tsp. Ground Cumin
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 6 whole Boneless, Skinless Chicken Breasts
- 6 whole Hatch, Anaheim, or Poblano Chiles
- 1/2 lb. Monterey Jack Cheese, cut into slices or grated
- Pico De Gallo Or Salsa, for serving
- Beans, for serving
- Rice for serving
How To Make Pioneer Woman Green Chili Chicken
- Make the marinade and marinate the chicken: In a blender, combine the olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper. Blend until completely smooth. Pour the marinade into a large zip-top bag with the chicken breasts. Seal the bag, massage it to coat the chicken evenly, and refrigerate for at least 4 hours, or preferably overnight.
- Roast and prepare the chiles: Using metal tongs, hold the chiles one by one over the open flame of a gas stove until the skin is completely charred. (Alternatively, place them on a baking sheet under your oven’s broiler or on an outdoor grill). Place the blackened chiles into a large zip-top bag and seal it. Let them sweat for 20 minutes, which will loosen the skins.
- Peel and seed the chiles: Remove the chiles from the bag and use a knife to scrape off the charred skin. Slice each chile in half lengthwise, then scrape out the seeds and membranes. Set the cleaned chile halves aside.
- Grill the chicken and melt the cheese: Grill or sauté the marinated chicken over medium-high heat for about 4 minutes on the first side. Flip the chicken over. On the cooked side, lay two roasted chile halves and a generous slice or sprinkle of Monterey Jack cheese. Reduce the heat to medium-low and continue cooking for another 4-5 minutes, until the chicken is cooked through. If the cheese needs help melting, cover the skillet with a lid.
- Serve: Remove the chicken from the heat and serve immediately. Top with a spoonful of pico de gallo or salsa, with rice and beans on the side.
Recipe Tips
- How to roast chiles without a gas stove? You can place them on a baking sheet directly under your oven’s broiler, turning them as each side blackens. An outdoor grill also works perfectly.
- What’s the easiest way to peel roasted chiles? Don’t skip the “sweating” step. Sealing the hot, charred chiles in a plastic bag for 20 minutes is the key to making the skins slide right off.
- Can I use a different marinade? Yes, the recipe notes that any homemade or store-bought marinade you like will work for the chicken.
- How do I know when the chicken is done? The chicken is cooked through when the internal temperature reaches 165°F (74°C) on an instant-read thermometer, and the juices run clear.
What To Serve With Green Chili Chicken
This dish pairs perfectly with classic Southwestern sides.
- Cilantro lime rice
- Black or pinto beans
- Warm corn or flour tortillas
- Grilled corn on the cob (elote)
How To Store Green Chili Chicken
- Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze the cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating gently in a skillet or microwave.
Green Chili Chicken Nutrition Facts
- Serving Size: 1 chicken breast
- Calories: 510 kcal
- Fat: 34g
- Carbohydrates: 8g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe less spicy?
Absolutely. To reduce the heat, use only one chipotle pepper in the marinade, or even just a teaspoon of the adobo sauce without the pepper itself. The spice level of the green chiles can also vary, with Poblanos generally being milder than Hatch chiles.
Do I have to marinate the chicken for 4 hours?
For the best flavor, yes. The long marinating time allows the smoky, spicy flavors to penetrate the chicken. If you’re short on time, even 30 minutes will add some flavor, but longer is better.
What kind of cheese is best?
Monterey Jack is perfect because it melts smoothly and has a mild, creamy flavor that complements the chiles. Pepper Jack would also be a great choice if you want an extra kick of spice.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Spaghetti Casserole
- Pioneer Woman Chicken Biscuit Casserole
- Pioneer Woman Chicken Cordon Bleu Casserole
Pioneer Woman Green Chili Chicken Recipe
Description
Tender, juicy chicken breasts are marinated in a smoky chipotle-lime sauce, grilled, and topped with fire-roasted green chiles and melted Monterey Jack cheese.
Ingredients
Instructions
- Blend olive oil, lime juice, chipotles, garlic, and seasonings to make a marinade.
- Marinate chicken in the refrigerator for at least 4 hours.
- Roast chiles over a flame or under a broiler until skin is blackened. Steam in a sealed bag for 20 mins.
- Peel, seed, and slice the roasted chiles in half.
- Grill chicken for 4 mins per side. After flipping, top with roasted chiles and cheese.
- Continue cooking until chicken is done and cheese is melted.
- Serve immediately with pico de gallo, rice, and beans.
Notes
- u003cliu003eFor the most tender and flavorful result, marinate the chicken overnight.u003c/liu003eu003cliu003eThe u0022sweatingu0022 step for the chiles is crucial; it makes peeling them significantly easier.u003c/liu003eu003cliu003eControl the spice level by adjusting the number of chipotle peppers in the marinade.u003c/liu003eu003cliu003eUse chicken thighs instead of breasts for an even juicier result.u003c/liu003e
