Recipe Background
Eating your greens has never been so tasty! And no, we're not talking about veggies! Green Chili Chicken switches up the definition and adds a little spicy Tex-Mex spin. The tender, very juicy chicken thighs get seared to achieve the ideal crunch and a perfect golden gleam. Then, they're added to a big 'ole skillet filled with creamy black beans, fluffy rice, and a creamy, cheesy chili concoction--which is where the "green" comes in! So delicious, so filling, Green Chili Chicken is the perfect 30-minute solution to your chartreuse cravings!
Eating your greens has never been so tasty! And no, we're not talking about veggies! Green Chili Chicken switches up the definition and adds a little spicy Tex-Mex spin. The tender, very juicy chicken thighs get seared to achieve the ideal crunch and a perfect golden gleam. Then, they're added to a big 'ole skillet filled with creamy black beans, fluffy rice, and a creamy, cheesy chili concoction--which is where the "green" comes in! So delicious, so filling, Green Chili Chicken is the perfect 30-minute solution to your chartreuse cravings!
Ingredients
For the chicken:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound chicken thighs boneless, skinless, and chopped into 1 1/2-2-inch pieces
For the green chili sour cream:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/4 cup flour
- 3 cups low-sodium chicken broth
- 1 (15-ounce) can black beans optional, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper
- 1/2 cup sour cream
- 1 (4-ounce) can mild chopped green chilies
- 1/2 cup sharp cheddar cheese plus more for topping, freshly shredded
- 2 cups rice cooked
Directions
- In a shallow bowl, whisk together the chili powder, 1 teaspoon of the ground cumin, 1 teaspoon of the salt, the smoked paprika, the garlic powder, and the onion powder.
- Place the chicken thighs on a cutting board and pat them dry.
- Place the chicken in the spice bowl, sprinkling and tossing to evenly coat. Set aside.
- In a heavy bottom skillet over medium-high heat, heat the olive oil until hot and rippling.
- Add the seasoned chicken to the hot oil and sear until golden. The chicken will not be cooked through.
- Transfer the seared chicken to a plate and do not wipe out the skillet.
- Melt the butter in the chicken juices in the same skillet.
- Whisk the flour into the melted butter and cook, stirring constantly, for about 2 minutes.
- Reduce the heat to low and gradually whisk the chicken broth into the flour mixture.
- Add the seared chicken, the black beans, the remaining cumin, the remaining salt, the pepper, and the cayenne pepper into the broth mixture.
- Bring the chicken and sauce mixture to a simmer, stirring constantly, until thickened.
- Transfer the chicken and sauce mixture away from the heat.
- Stir the sour cream, the green chilies, and the cheese into the chicken and sauce mixture until the cheese is melted and thoroughly combined.
- Stir the cooked rice into the chicken and sauce mixture.
- Top with the remaining cheese and cover the skillet until melted.
- Serve with your preferred toppings.
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