Imagine the aroma of roasted green chilies mingling with tender, seasoned chicken wafting through your kitchen.
This Green Chili with Shredded Chicken is a comforting, easy-to-make dish that wraps you in warmth with every bite.
As the ingredients simmer and blend, they transform into a delightful Mexican-inspired meal, full of flavor and zest.
Let’s bring this dish to life and savor its delicious simplicity.
Kitchen Tools Required
- 1 Dutch oven or large pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon
- 1 Measuring cup
- 1 Set of measuring spoons
- 1 Large bowl
- 1 Fork
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 cups green chilies, roasted and chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Optional toppings: sour cream, shredded cheese, avocado
Cook & Prep Time
To efficiently manage your time while preparing Green Chili with Shredded Chicken, here’s a suggested timeline that includes prep work, cooking activities, and additional time for reading the recipe:
Timeline for Green Chili with Shredded Chicken
Preparation Phase
- Reading and Gathering Ingredients & Equipment (10 minutes)
- Take time to read through the recipe thoroughly.
- Gather all the ingredients and equipment needed.
Cooking & Prep Time
- Prep Time (15 minutes)
- Dice the large onion.
- Mince the garlic cloves.
- Juice the lime and chop the fresh cilantro.
- Season the chicken breasts with salt and pepper.
- Cooking Time (1 hour)
- 0:00 – 0:05: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
- 0:05 – 0:20: Cook chicken breasts for 6-8 minutes per side until browned. Then, remove and set aside.
- 0:20 – 0:25: Add diced onion and minced garlic to the pot, sauté until softened.
- 0:25 – 0:28: Pour in the chicken broth, bringing it to a simmer.
- 0:28 – 0:32: Add green chilies, cumin, oregano, and cayenne pepper, and stir well.
- 0:32 – 1:12: Return chicken to the pot, cover, and simmer for 30-40 minutes.
- Shredding & Final Touches
- 1:12 – 1:20: Remove chicken and shred with a fork in a large bowl.
- 1:20 – 1:25: Stir lime juice and chopped cilantro into the pot.
- 1:25 – 1:30: Return shredded chicken to the pot and mix well.
Resting & Serving
- Resting Time (10 minutes)
- 1:30 – 1:40: Let the chili rest.
- Serving
- 1:40: Serve hot with optional toppings like sour cream, cheese, or avocado.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a Dutch oven over medium heat.
Season chicken breasts with salt and pepper and add to the pot.
Cook the chicken for 6-8 minutes per side until browned.
Remove the chicken from the pot and set aside.
Add diced onion and minced garlic to the pot and sauté until softened.
Pour in the chicken broth and bring it to a simmer.
Add green chilies, cumin, oregano, and cayenne pepper to the pot and stir.
Return the chicken to the pot and cover, simmering for 30-40 minutes.
Remove the chicken and shred it with a fork in a large bowl.
Stir lime juice and chopped cilantro into the pot.
Return the shredded chicken to the pot and mix well.
Let the chili rest for 10 minutes before serving.
Serve hot with optional toppings like sour cream, cheese, or avocado.
Serving Tips
- Warm Tortillas: Serve alongside soft, warm tortillas to scoop up the chili for a delicious, handheld option.
- Over Rice: Spoon the green chili over a bed of fluffy white or brown rice to make it a heartier meal.
- With Cornbread: Pair with a slice of sweet cornbread to balance the spice of the chili.
- Topped with Avocado: Add sliced avocado on top for a creamy texture that complements the heat.
- Garnished with Fresh Lime: Serve with a wedge of lime for an extra burst of citrusy flavor.
Storage
Store any leftover Green Chili with Shredded Chicken in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze Green Chili with Shredded Chicken, cool it completely.
Transfer to airtight containers and label with the date.
Freeze for up to three months.
Thaw in the fridge overnight before reheating.
Reheating
To reheat Green Chili with Shredded Chicken, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, microwave in a covered dish to evenly distribute heat without drying out.
Final Thoughts
Green Chili with Shredded Chicken is a flavorful and hearty dish that showcases the vibrant flavors of Mexican cuisine.
By roasting the green chilies, you can add a smoky depth to the dish, enhancing its overall taste.
Adjust the spice level to suit your preference, making it as mild or as spicy as you like.
Consider substituting chicken thighs for chicken breasts if you prefer a juicier texture.
Pair the chili with warm tortillas or serve it over a bed of rice for a complete meal.
Finally, don’t forget to garnish with your favorite toppings like sour cream, shredded cheese, or avocado to add extra richness and flavor.
Enjoy the comforting and satisfying experience of this delicious meal!
Frequently Asked Questions
Can I Use Canned Green Chilies Instead of Fresh Ones?
You can absolutely use canned green chilies instead of fresh ones. They save you time and effort while still adding flavor. Just drain them well before adding to the pot so the dish doesn’t get too watery.
Is This Recipe Suitable for a Slow Cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the chicken first, then transfer all ingredients to the slow cooker. Set to low for 6-8 hours or high for 4-5 hours. Enjoy!
Can I Make This Dish Vegetarian?
You can easily turn this dish vegetarian by swapping the chicken with hearty vegetables like zucchini or mushrooms. Use vegetable broth instead of chicken broth. Add protein with beans or tofu, ensuring a delicious, satisfying meal.
How Spicy Is This Dish Typically?
You’ll find this dish moderately spicy due to the green chilies and cayenne pepper. If you prefer less heat, reduce the cayenne. Conversely, add more for extra kick. Enjoy it with cooling toppings like sour cream.
What Wine Pairs Well With This Chili?
You’re seeking a wine pairing for this chili. Try a chilled Riesling or a fruity Pinot Noir. They balance the dish’s spices and complement the flavors. The wine’s sweetness or lightness can enhance your dining experience beautifully.
Green Chili with Shredded Chicken
Equipment
- 1 Dutch oven or large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
- 1 Large bowl
- 1 Fork
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 cups green chilies roasted and chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- Optional toppings: sour cream, shredded cheese, avocado
Instructions
- Heat the olive oil in a Dutch oven over medium heat.
- Season chicken breasts with salt and pepper and add to the pot.
- Cook the chicken for 6-8 minutes per side until browned.
- Remove the chicken from the pot and set aside.
- Add diced onion and minced garlic to the pot and sauté until softened.
- Pour in the chicken broth and bring it to a simmer.
- Add green chilies, cumin, oregano, and cayenne pepper to the pot and stir.
- Return the chicken to the pot and cover, simmering for 30-40 minutes.
- Remove the chicken and shred it with a fork in a large bowl.
- Stir lime juice and chopped cilantro into the pot.
- Return the shredded chicken to the pot and mix well.
- Let the chili rest for 10 minutes before serving.
- Serve hot with optional toppings like sour cream, cheese, or avocado.
Notes
