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Green Chicken Chili | Keeping It Simple

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This delicious Green Chicken Chili comes together quickly making it a perfect weekend night dinner.

With everything going on in the world today, keeping it simple seems like a good idea. Getting dinner on the table quickly is no exception.

To help with this process I would like to introduce Yasmin Fahr, author of KEEPING IT SIMPLE – Easy Weeknight One-Pot Recipes. This cookbook features more than 60 quick, delicious, and inventive one-pot recipes.

Yasmin’s goal is to empower you to feel confident in the kitchen, enjoy the cooking process, and make a delicious meal all without leaving a kitchen full of dirty dishes. Every single one of her recipes can be made in one pot or pan and don’t require much skill – a perfect combination.

Keeping It Simple is inspired by Yasmin’s weekly column, One-Pot Wonders, which she wrote for Serious Eats.

Her vibrant Green Chicken Chili is a wonderful example of a delicious quick weeknight dish.

Today’s Recipe: Green Chicken Chili

The hardest part of this recipe is chopping.

As always, I can’t say enough about fresh ingredients – they make such a difference in flavor. And honestly, so do these great knives from Cangshan Cutlery – a sharp knife makes a clean cut that releases more flavor.

Here I’m cutting up Tomatillos – sometimes called husk tomatoes – which look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. They have a slightly more acidic and less sweet flavor than any typical tomato, ripe or unripe. Overall, the flavor is more vegetal and bright, and the interior texture is more dense than a tomato. If you can’t find fresh tomatillos, you can purchase them in a can.

Once you have chopped all of your ingredients, put them in a Dutch oven with the stock and the chicken and cook for 15+ minutes.

Stir, season, then prepare to wow your guests with the result! All this comforting green goodness happens in around 30 minutes.

Print

30-Minute Green Chicken Chili

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Yasmin Fahr

Ingredients

  • 2 Tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 2 jalapeño peppers 1 seeded and diced, 1 sliced for serving
  • 2 poblano or green bell peppers seeded and diced
  • 6 tomatillos husked and chopped
  • salt and pepper
  • 2 garlic cloves minced
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1 lb. (450g) skinless, boneless chicken thighs
  • 2 cups (500ml) low-salt chicken broth
  • 4 oz. (125g) tin mild or hot chopped green chillies, preferably Hatch
  • 2 limes juice of 1, 1 sliced into wedges for serving
  • 1/2 cup (15g) fresh cilantro, fine stems and leaves roughly chopped
  • 1 Hass avocado halved, destined, peeled and sliced for serving (optional)
  • 1 15.5 oz can Cannellini beans drained & mashed (optional)

Instructions

  1. Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the onion, jalapeño, peppers, tomatillos, salt and pepper, stirring frequently, until softened, about 5 minutes. Add the garlic, spices and cook, stirring constantly, until fragrant, about 1 minute.

  2. Season the chicken with salt and pepper, then add to the pan. Pour in the chicken stock and raise the heat to maintain a gentle simmer (avoid bringing to a boil). Add mashed white beans if using. Cook until the chicken is cooked through, about 15 minutes or so. If the chicken pieces are not completely submerged, then turn them over halfway. Remove the chicken and place on a plate or in a shallow bowl. Use a fork and knife to shred the chicken, then add it back along with any liquid and the green chillies. Cook until the chicken is warmed through, about 2 minutes; squeeze in the lime and adjust seasonings as needed. Ladle into bowls and top with coriander, avocado and sliced jalapeño. Serve with lime wedges.

Below are a few other recipes I have tasted from Keeping It Simple at a Melissa’s Produce meet and greet luncheon.

Mushrooms and Ricotta Toast  

Any mixture of mushroom can be used in this simple, but delicious appetizer. Dress it up with a fried egg to make a meal.

* Baked Feta * Curried Vegan Quinoa with Broccoli and Lemon-Tahini Dressing * Lemony Orzo with Prawns, Asparagus and Feta * Lemon-Saffron Chicken Kabobs

If you love food, want to feel good, find yourself short on time and don’t like a lot of dirty dishes, Keeping It Simple is for you.
…and then, she paused for thought.

Disclaimer: I was given a copy of Keeping It Simple cookbook to review. All opinions are my own.
Yum

Reader Interactions

Comments

  1. linda willhite

    This is a recipe I have to try. I love all the ingredients. It looks like spring.

    Reply

  3. mimi rippee

    This is wonderful. I love all of those green ingredients, especially tomatillos!

    Reply

  5. cheri newell

    I’m back to my vegetarian ways… but could add some pea protein chicken strips to this spicy mix!!! Yum!!!

    Reply

  6. Christina Conte

    Love everything about this recipe (except the cilantro, but you know that!) 😉 I have never tried this sort of chicken chili, but I can almost taste it from looking at your photos! Looks DEEEEElicious! Thanks for sharing, Cathy! Simple is always best!

    Reply

    • Cathy Arkle

      LOL every time I use cilantro I think of you. I am sure parsley would work well. This soup was a hit at Melissa’s Produce and with everyone I have served it to. I have not made this type of chili either and now I won’t go back to the red stuff.

      Reply

  8. Nanette La Salle

    Love this recipe! Have to wait for the grocery store to be restocked to get ingredients. Life has become even more interesting! Hope all is well withyou!

    Reply

  9. cookingontheweekends

    Cathy, I saw the on FB and was drooling! One of my fav things you’ve ever posted. P.S. I think of Christina every time I use cilantro, too. 😉 xo Valentina

    Reply

  10. occakelady

    Looks wonderfully comforting and delicious! And we could all use some comfort food right about now…

    Reply

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