Two of my friends have been raving about this chicken chili verde recipe for years. I finally decided to try it myself, and they were right.
Ideally, this should be made with Hatch chiles. Unfortunately, while New York is a wonderland of food, fresh Hatch chiles are a bit scarce. So, I had to make do with the canned variety. If you can get them fresh, by all means use them! Instead of regular canned tomatoes, I used tomatoes mixed with green chiles.
There are no beans, just chicken, peppers, a few spices, and chicken broth. It’s not too spicy, and easy to put together. The hardest part is waiting for it to simmer!
Amazon only sells this single can to Prime members (or if you have access to their fresh service), but if you do, then go for it. They’ve got the Hatch chiles too, but you have to buy an awful lot of them at once!
This chili citrus chicken thigh recipe was inspired by a friend. She used orange zest and marmalade, but I didn’t have either of those things. And, I’m not a fan of marmalade anyway. I figured lime would do just as well.
The citrus gives it a bit of a tang, the chili garlic sauce adds heat, and the honey adds a touch of sweetness to balance the flavors.
It’s a pretty easy, hands-off recipe. First, you mix the marinade, pour it over the chicken, and let it sit for half an hour or so. Then, bake the chicken, reserving the marinade mixture. Boil that separately and pour it over the chicken when it’s done. I have a tiny saucepan that’s perfect for this. If you don’t have one, pour the marinade over the chicken about halfway through the cooking time (you want it to cook thoroughly, but you also don’t want the citrus to burn).
Spicy, sweet, tangy chili citrus chicken thigh recipe for one person
one chicken thigh
1/2 tsp lime juice
1/2 tsp grated lime zest
1/2 tsp honey
2T olive oil
1/4 tsp digon mustard
1/2 tsp chili garlic sauce
Preheat the oven to 350 degrees.
Mix everything (except the chicken) together in a small bowl.
Add the chicken thigh, turn it over to get thoroughly coated, and let it marinate for half an hour,
Place the chicken on a small roasting pan and bake for an hour.
When the chicken is nearly done, pour the remaining marinade in a small saucepan and bring to a boil. Reduce it until it gets thick.
Take the chicken out of the oven, and place it on your dinner plate. Pour the marinade over the chicken.
Tools and Ingredients for Making Chili Citrus Chicken
Farberware Classic Stainless Steel 5/8-Quart Butter Warmer A small saucepan may seem like an odd thing, but it’s really very useful, and for far more than just melting butter. It’s great for the marinade in this recipe, as well as for heating or melting small amounts of other ingredients, such as chocolate, cheese (for mac and cheese), and making sauces. The pot is also the perfect size for heating milk to make hot cocoa.
I know sriracha is what’s popular, and I love that too, but I just can’t get enough of this chili garlic sauce. It’s great for chicken, meatloaf, chili chicken wings, omelettes, and on a burger instead of ketchup.
This egg chili cheese burrito recipe is adapted from a Southwestern cookbook I bought long ago. Their recipe called for refried beans, and while I had beans, they were dry beans and hadn’t been soaked or refried, and I didn’t want to bother. I did have tortillas (the ones I use as sneaky crepes). plenty of eggs, chilis, scallions, and cheese.
I decided to improvise with what I had ready to eat, rather than waiting for the beans to soak. I was hungry, and didn’t want to fuss.
If you want to make the refried beans, you can use canned beans. If you have dried beans, and you have more time than I did that day, use the quick soak method to speed up the process.
To refry beans, just heat some bacon drippings in a pan, add cooked (or canned) pinto beans, plus some of the soaking liquid, cook them on high heat, and mash them up. Turn the heat to low once the beans get thick and simmer until they’re soft.
A quick egg chili cheese burrito recipe for one. Makes a great easy lunch.
1 egg (or two if you're hungrier)
1 tsp butter
1/4 jalapeno chili
1/3 scalion, chopped
2 slices cheese (colby, chedder, Monterey Jack)
1 tsp salsa
Heat the frying pan on medium-low and melt the butter.
Gently beat the egg in a small bowl.
Add the eggs, scallion, and jalapeno to the pan.
Scramble the eggs with a fork and cook about a minute until the eggs start to hold together.
Remove pan from heat.
If you have a gas stove, turn the flame to medium-high. Holding the tortilla with kitchen tongs, put it directly over the flame, turning it after a few seconds. If your stove is electric, heat the tortilla in a skillet (without any oil or butter, until it gets hot).
Place warm tortilla on a plate, spoon the egg chili mixture in the center, and top with cheese and salsa.
Fold over the tortilla and serve (or, if you want to be more authentic, fold in each end of the tortilla, and then fold in half to make a package).
Egg Chili Cheese Burrito Variations and Substitutions
add refried beans (about 1/4 cup)
cut up a sausage, fry it, and add that to the burrito
I have been making my spicy stovetop chili recipe the same way for years — until recently. There was a blizzard raging outside and I figured chili would keep me (and the apartment warm). The recipe has evolved since I first started making it, but I’ve been consistently using kidney beans, green and red bell peppers and threw in some chopped jalapeños and a couple of spoonfuls of salsa.
However, I didn’t have any of those ingredients on hand and had no intention of going outside to get them! So, I improvised. Instead of kidney beans I used cooked small white beans (which I had leftover from making this delicious garlicky bean dip). If you don’t have cooked beans ready, use this quick soaking method to speed up the process, or just use half a can.
That solved the bean problem, but there was still the question of adding more heat. I did have plenty of sriracha sauce and ground cayenne, so I used that and added a pinch of cinnamon to balance it out.
The chili came out so well I think I may make it this way going forward. Less chopping!
This makes about three or four servings. You can make it for company, eat it several times in one week, or freeze individual portions for later use.
Spicy stovetop chili you can have ready in a little over an hour.
2T vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 lb grass-fed beef*
1/2 can crushed tomatoes
1 T tomato paste
1 tsp cumin
1T chili powder
1/2 cup white beans (soaked and cooked), or about 1/2 can
2 squirts sriracha sauce
1/2 tsp dried coriander
1 generous pinch cayenne powder
1 generous pinch ground cinnamon
Heat the oil in a large saucepan or Dutch oven. Add the onions and cook on low heat until soft.
Add the garlic. Cook stirring for a minute or two.
Add the meat and brown, stirring so it browns evenly.
Add the tomatoes, tomato paste, and the beans. Add the sriracha and the spices.
Simmer on low heat about 60 minutes.
Adjust seasoning as necessary.
Serve in bowls, and top with sour cream and shredded cheddar cheese.
*I used grass-fed beef because I think it tastes better. If you can't get it, or you disagree, use the regular kind.
Also, if the tomatoes are a bit sour, add a pinch of sugar.
Substitutions and Variations for Spicy Stovetop Chili Recipe
use kidney beans instead of white beans
replace the sriracha with Tabasco sauce
add a teaspoon or two of salsa
add jalapeño peppers to taste
add about 1/4 each red and green bell pepper about 10 minutes before the end of the cooking time (so they keep a bit of crunch)
use 2/3 pound beef and 1/3 lb. pork
Calphalon Stainless Steel Dutch Oven, 5-quart Dutch ovens are great for chili, for large pots of pasta (or pasta sauce). They can be used on the stove or in the oven for baking. This one has a glass lid (which I like because you can see if the water is boiling without getting a facefull of steam. It also has measuring lines (to make it easy to tell how much water or food you’ve added, as well as a built-in colander (handy for pouring out the water when you make pasta).
The Chili Cookbook If you really love chili, and are willing to be creative with it, this is a great resource. It’s got chili with ingredients you might not normally associate with chili, as well as lots of classics. There’s different sorts of beans (or no beans at all), vegetarian options, even one with lobster and corn! There are also recipes for huevos rancheros and even instructions on making your own chorizo. I better stop now, I’m about to start drooling over my keyboard.
I love Buffalo chicken wings, but wings are getting increasingly expensive. The supermarket had a great sale on chicken thighs and legs so I decided to experiment and make a chili garlic chicken thigh recipe instead.
In addition to substituting thighs for wings, I gave the recipe a bit of a twist by replacing hot sauce with chili garlic sauce and making chili garlic chicken thighs.
The great thing about this recipe is that it’s pretty easy, and you don’t have to fuss with it. You get great flavor without a lot of ingredients, no chopping, and very little mixing. Using the chili garlic sauce is best (here’s an image so you can see what it looks like), but if you don’t have it I’ve listed substitutions below.
Since the weather has reverted back to March (brrrr), I baked the thighs rather than cooking them on the stove (I wanted an hour of heat!). However, you can, if you prefer, or you are in a hurry, cook this in a pan (see below).
Melt the butter in a small bowl or ramekin (a microwave is best for this). Add the chili garlic sauce and apple cider vinegar and stir to combine.
Place the chicken in a small roasting pan (I used the toaster oven tray; you can also do this in the toaster oven if you want).
Cook the chicken for 45 minutes.
Pour the sauce over the chicken and cook for another 15 minutes.
Remove from the oven and serve.
I used Huy Fong chili garlic sauce (made by the same company that makes sriracha sauce. Your grocery story should have it (it comes in a smaller jar with a green cap)
I served it with microwaved broccoli (cooked for two minutes and seasoned with lemon pepper) and fried potato wedges (parboiled, then fried in a pan like home fries).
Chili Garlic Chicken Thigh Substitutions and Variations
Frying instead of baking: Heat some neutral oil, like canola or vegetable oil and cook the chicken for 10 minutes, skin side down. Turn it skin side up, pour the sauce over the chicken, and then cook for another 10-15 minutes.
Use sriracha.If you do, I would reduce or eliminate the apple cider vinegar, since the sriracha already has vinegar and sugar, and add some minced garlic.
If you don’t have either of those, use hot sauce, the cider vinegar, and garlic.
P.S. My apologies for the awful ad that was appearing earlier. Those responsible have been sacked.
Tools and Ingredients for Chili Garlic Chicken Thigh Recipe
I love this stuff. I put it on chicken, add it to hamburgers, or mix some with scrambled eggs. Basically, use it to add extra kick (and a hit of garlic) wherever you’d usually use Tabasco, sriracha, or ketchup.
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle If you prefer a bit of sweetness with your heat, use the sriracha instead of the chili garlic sauce. It’s also more spreadable than the garlic sauce (the consistency is closer to thin ketchup, while the garlic sauce is more like salsa).