Pioneer Woman Green Chili Chicken

Pioneer Woman Green Chili Chicken is made with boneless, skinless chicken breasts, olive oil, lime juice, chipotle peppers in adobo sauce, garlic, ground cumin, salt, black pepper, Hatch chiles, and Monterey Jack cheese. This delicious Pioneer Woman Green Chili Chicken recipe creates a hearty dinner that takes about 4 hours to prepare and can serve up to 6 people.

Ingredients Needed:

Marinade:

• 1/2 cup olive oil
• 3 tablespoons lime juice
• 2 whole chipotle peppers in adobo sauce (more to taste)
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Chicken and Chiles:

• 6 boneless, skinless chicken breasts
• 6 whole Hatch, Anaheim, or poblano chiles
• 1/2 pound Monterey Jack cheese, cut into slices or grated

For Serving:

• Pico de gallo or salsa
• Beans
• Rice

How To MaKe Green Chili Chicken:

1. Make the Marinade: In a blender, combine 1/2 cup olive oil, 3 tablespoons lime juice, 2 chipotle peppers in adobo sauce, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until fully pureed.
2. Marinate the Chicken: Pour the marinade into a large Ziploc bag with 6 boneless, skinless chicken breasts. Seal the bag, smush it around to coat the chicken, and refrigerate for at least 4 hours (overnight if possible).
3. Roast the Chiles: Using metal tongs, hold each of the 6 chiles over a flame (stovetop, grill, or under the oven broiler) until the skin is completely charred. Place the charred chiles in a large Ziploc bag, seal it, and let them sweat for about 20 minutes. Remove the chiles, scrape off the blackened skin, slice them in half lengthwise, and remove the seeds and membranes. Set aside.
4. Cook the Chicken: Heat a skillet over medium-high heat. Grill or sauté the marinated chicken for 4 minutes on one side. Flip the chicken over and place 2 chile halves and a slice of cheese on top of the cooked side. Reduce heat to medium-low and cook for an additional 4 to 5 minutes until the chicken is fully cooked and the cheese melts. For extra melting, cover with a lid or an inverted iron skillet.
5. Serve: Remove the chicken from the skillet. Serve with rice and beans on the side, topped with a spoonful of pico de gallo or salsa.

Recipe Tips

• Marinate Longer for Flavor: Let the chicken marinate overnight if you can. This allows the flavors to soak in better and makes the chicken tastier.
• Use Fresh Chiles: When roasting chiles, choose fresh Hatch, Anaheim, or poblano chiles. Fresh chiles add a better flavor and texture compared to canned ones.
• Char the Chiles Well: Make sure to char the chiles until the skin is completely black. This enhances their flavor and makes peeling easier.
• Check Chicken Doneness: Ensure the chicken is cooked through by checking its internal temperature. It should reach 165°F (75°C) for safe eating.
• Serve with Fresh Toppings: Add pico de gallo or salsa right before serving. Fresh toppings add brightness and balance to the dish.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Green Chili Chicken cool to room temperature. Then, put it in an airtight container and store it in the fridge. It will stay good for up to 3 days.
• Freeze: To freeze leftover Green Chili Chicken, put it in an airtight container or freezer bag after it cools. Try to remove as much air as you can. It can be frozen for up to 3 months. To thaw, place it in the fridge for a few hours or overnight before reheating.
• Reheating: To reheat leftover Green Chili Chicken, place it in a skillet over medium heat for about 5-7 minutes, flipping occasionally until heated through, or microwave it in a microwave-safe dish for 2-3 minutes, stirring halfway, until it reaches a safe internal temperature of 165°F (75°C).

Nutrition Facts

Serving Size: 1 serving

• Calories: 471.9
• Total Fat: 24.3 g
• Saturated Fat: 9.6 g
• Cholesterol: 85.2 mg
• Sodium: 465.6 mg
• Potassium: 873.8 mg
• Total Carbohydrate: 32.9 g
• Dietary Fiber: 11.0 g
• Sugars: 3.2 g
• Protein: 29.9 g

Try More Pioneer Woman Recipe:

• Pioneer Woman Chicken Piccata With Buttery Lemon Noodles
• Pioneer Woman Bourbon Chicken
• Pioneer Woman Fried Chicken Recipe
• Pioneer Woman French Beef Dip Sandwiches
• Pioneer Woman Cheeseburger Casserole

Pioneer Woman Green Chili Chicken

Author: Mohamed Shili Cooking Method:Baking, Roasting Cuisine:American Courses:Dinner Recipe Keys: G Green Chili Chicken

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 50 minutesServings:6 servingsCalories:471.9 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Green Chili Chicken is made with boneless, skinless chicken breasts, olive oil, lime juice, chipotle peppers in adobo sauce, garlic, ground cumin, salt, black pepper, Hatch chiles, and Monterey Jack cheese. This delicious Pioneer Woman Green Chili Chicken recipe creates a hearty dinner that takes about 4 hours to prepare and can serve up to 6 people.

Ingredients

Marinade:

• 1/2 cup olive oil
  
• 3 tablespoons lime juice
  
• 2 whole chipotle peppers in adobo sauce (more to taste)
  
• 2 cloves garlic
  
• 1 teaspoon ground cumin
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper

Chicken and Chiles:


• 6 boneless, skinless chicken breasts
  
• 6 whole Hatch, Anaheim, or poblano chiles
  
• 1/2 pound Monterey Jack cheese, cut into slices or grated
  

For Serving:


• Pico de gallo or salsa
  
• Beans
  
• Rice

Instructions

1. Make the Marinade: In a blender, combine 1/2 cup olive oil, 3 tablespoons lime juice, 2 chipotle peppers in adobo sauce, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until fully pureed.
   
2. Marinate the Chicken: Pour the marinade into a large Ziploc bag with 6 boneless, skinless chicken breasts. Seal the bag, smush it around to coat the chicken, and refrigerate for at least 4 hours (overnight if possible).
   
3. Roast the Chiles: Using metal tongs, hold each of the 6 chiles over a flame (stovetop, grill, or under the oven broiler) until the skin is completely charred. Place the charred chiles in a large Ziploc bag, seal it, and let them sweat for about 20 minutes. Remove the chiles, scrape off the blackened skin, slice them in half lengthwise, and remove the seeds and membranes. Set aside.
   
4. Cook the Chicken: Heat a skillet over medium-high heat. Grill or sauté the marinated chicken for 4 minutes on one side. Flip the chicken over and place 2 chile halves and a slice of cheese on top of the cooked side. Reduce heat to medium-low and cook for an additional 4 to 5 minutes until the chicken is fully cooked and the cheese melts. For extra melting, cover with a lid or an inverted iron skillet.
   
5. Serve: Remove the chicken from the skillet. Serve with rice and beans on the side, topped with a spoonful of pico de gallo or salsa.

Notes

• Marinate Longer for Flavor: Let the chicken marinate overnight if you can. This allows the flavors to soak in better and makes the chicken tastier.
• Use Fresh Chiles: When roasting chiles, choose fresh Hatch, Anaheim, or poblano chiles. Fresh chiles add a better flavor and texture compared to canned ones.
• Char the Chiles Well: Make sure to char the chiles until the skin is completely black. This enhances their flavor and makes peeling easier.
• Check Chicken Doneness: Ensure the chicken is cooked through by checking its internal temperature. It should reach 165°F (75°C) for safe eating.
• Serve with Fresh Toppings: Add pico de gallo or salsa right before serving. Fresh toppings add brightness and balance to the dish.

Keywords:Pioneer Woman Green Chili Chicken