new mexico green chile chicken recipe

Slow Cooked Chicken with Roasted New Mexico Green Chiles

Written by Becky
I found the most delicious Roasted New Mexico Green Chiles the other day at Sunflower Market then I came home on a mission to find the perfect recipe for them.  I couldn’t find anything on the web.  Where are all of the good Mexican food recipes that include green chiles?
new mexico green chile chicken recipe

After coming up dry from the wellspring of Internet recipes, I just decided to slow cook some chicken in my french oven and throw the chiles in with the chicken to flavor the meat.  To my surprise, it turned out quite good.  And since then, I’ve made the same meal several times.  I use the chicken for tacos or in quinoa with corn and black beans or just on top of a hearty slice of wheat bread for an open face sandwich with peach salsa on top.  You really can’t go wrong; the chicken is just perfectly flavored by the chiles.


Plus the recipe is literally the easiest one in my repertoire.  In general, slow cooked meat is so rewarding with little effort.  Here is the deal…

new mexico green chile chicken recipe

Slow Cooked Chicken with Roasted New Mexico Green Chiles

Yield: serves 4 people

Ingredients

  • 2 chicken breasts (or enough for 4 people)
  • 2 roasted green chiles, diced
  • 1 Tablespoon olive oil
  • seasoning (I used salt, pepper, cayenne, andgarlic powder)
  • 1/2 cup of water or beer (I've tried both and enjoyed it either way)

Instructions

  1. Heat olive oil over med- high heat in a dutch or french oven over the stove. Season the chicken breasts on both sides with spices of your choice. (We like ours pretty spicy so we are generous!) Place chicken and green chiles in the large pot/ french oven with olive oil and cook each side for about 5 minutes or until the chicken is barely browned. Add water/beer to chicken, cover pot, then turn heat to low. (I have a really low setting on my stove so use your lowest setting) Then you walk away and let the chicken simmer until dinner time. I usually start cooking it around 10am if I want it to be ready to serve around 6pm.
  2. When your ready to eat shred the chicken, then serve with warm tortillas, peach salsa, rice and beans. Simple!
http://www.thevintagemixer.com/2010/09/slow-cooked-chicken-with-roasted-new-mexico-green-chiles/

Comments (7)

  1. Dearest Becky,

    You are NOT plain! You write about food much more eloquently than I ever could… mostly because nothing I like to eat is very worthy of eloquent writing :)

    Love,

    Al

  2. I have chiles out in my garden, not exactly this kind- but I think I'll give them a try anyway. I'll let you know if it works. And I love the peach salasa of Maria's :)

  3. Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.

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