Green Chile Chicken
The recipe Green Chile Chicken can be made in roughly 5 hours. One serving contains 461 calories, 34g of protein, and 33g of fat. This recipe serves 6 and costs $2.87 per serving. A mixture of black pepper, poblano chiles, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 4229 people were glad they tried this recipe. It works well as a main course. It is a good option if you're following a gluten free and ketogenic diet. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is awesome. Try Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, Green Chile Crab Cakes With Green Chile Mayo, and Green Chile Chicken for similar recipes.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 260 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
1 teaspoon ground cumin
3 tablespoons lime juice
8 ounces Monterey Jack cheese, cut into 6 slices
1/2 cup olive oil
6 poblano chiles
1 teaspoon salt
6 boneless, skinless chicken breasts
Equipment:
blender
ziploc bags
baking sheet
stove
broiler
grill
tongs
oven
knife
grill pan
frying pan
Cooking instruction summary:
Watch how to make this recipe. First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible). After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step. Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
Step by step:
1. Watch how to make this recipe.
First, make the marinade for the chicken
1. Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed.
2. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
3. After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
4. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
5. Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).
6. Serve!
Nutrition Information:
covered percent of daily need
