Green Chile Chicken is a favorite at the 2 Cooks dinner table. This family friendly recipe uses readily available ingredients to create a chicken with green chile gravy, mouth watering flavors that everyone will enjoy.
This recipe is can be made gluten free by using gluten free flour to make the gravy.
Watch a Video
Here is a video of 2 Cooks in the Kitchen making Green Chile Chicken:
Coat the Chicken With Spices
To start this recipe we will mix our cumin, cayenne, chile powder and salt together in a small bowl. Then we will sprinkle it all over both sides of our chicken pieces. You’ll want to make sure to get all the chicken coated as this is where a lot of flavor comes from. You can do this with a whole cut up chicken or just your favorite cut. We like this with bone in chicken thighs but you can use breasts if you prefer.
Brown the Chicken
We need to heat 2 tablespoons of oil in a large skillet that has a lid. When the oil is hot we will add our chicken. We want to brown the chicken well on both sides, about 5 minutes on each side.
Add Garlic and Onions
We’ll turn the heat down and add the garlic and onions to the pan. You don’t need to cook these first as they will have plenty of time in the pan. We try to get them spread evenly around the pan.
Add the Green Chiles
Next we will add the chiles to the pan. This dish is best with fresh (or frozen) Anaheim Chiles or Poblanos but you can use any fresh mild chile or the canned Ortega green chiles in a pinch.
Add the Chicken Broth
Lastly we will add our chicken broth. We’ll turn the heat up to let it come to a simmer then turn it back down and let this all simmer together, covered for 35 to 45 minutes, until the chicken is well cooked through. The time depends on your cut of chicken. You’ll want to cook bone in thighs a bit longer than breasts.
Cook 45 Minutes
After 45 minutes you should have a nice looking pan of stuff. The sauce may look a bit watery but we are going to fix that in the next steps.
Remove the Chicken From the Pan
Once the chicken is cooked we will remove it from the pan, leaving behind most of the chile pieces, and put it on a plate. You’ll want to cover this with foil to keep it warm.
Make the Gravy
Now we will make our sauce into a nice gravy. Turn the heat up so it comes to a low boil. While it is heating up wisk together 2 teaspoons of flour and 2 teaspoons of water in a small bowl. You can use one-to-one flour to make this gluten free and it works fine. If you use a small wisk it is easier to get the lumps out of this and you do want it to be smooth. You will have something about the consistency of pancake batter. When the sauce is boiling add the flour and water slurry to it and wisk it in well.
The sauce needs to boil a little more while we are wisking it in order for it to thicken. This is pretty much the same method we would use for any type of gravy. You can add a little more flour and water if you need to. Once we have a nice gravy we will add the sour cream to get it rich and creamy.
Pour the Gravy Over the Chicken
We like to serve this on mashed potatoes with a side of corn, cut off the cob and sauteed with butter and cumin.
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Here are some other recipe ideas with green chiles:
And here are some other chicken dinner recipes:
PrintGreen Chile Chicken
Green Chile Chicken is a favorite at the 2 Cooks dinner table. This family friendly recipe uses readily available ingredients to create mouth watering flavors that everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 whole chicken cut-up or your preferred pieces. We like thighs. 4 to 6 pieces of chicken.
- 2 tsp chili powder
- 1/4 to 1/2 tsp ground cayenne pepper
- 1 tsp ground cumin
- 1 tsp salt
- 2 Tbls oil
- 2 garlic cloves pressed (more is better!)
- 1/2 cup finely diced onion
- 1 – 4 oz can green chilies (use fresh if you prefer)
- 3/4 cup chicken broth
- 2 Tbls Flour
- 2 Tbls Water
- 1/2 cup sour cream at room temperature
Instructions
- Mix together chile powder, cayenne, cumin and salt in a small bowl. Sprinkle over the chicken pieces, spreading it evenly on both sides.
- Heat 2 Tablespoons of oil in a large skillet. Brown the chicken in the hot oil, about 5 minutes on each side.
- Sprinkle the garlic, onions and chiles evenly over the pan. Add the chicken broth. Turn up the heat and bring it to a simmer. Reduce heat and cook for 45 minutes at a low simmer.
- Remove the chicken to a plate and tent with foil.
- In a small bowl wisk together 2 tablespoons flour with 2 tablespoons water to make a smooth slurry.
- Bring the sauce in the skillet to a boil. Pour in the flour/water mixture and wisk it while it comes back to a boil. Cook until the sauce starts to thicken.
- Stir in the sour cream.
- Serve the chicken on a plate and pour the sauce over it.