Chicken Chili Verde Recipe

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!



Substitutions and Variations for Chicken Chili Verde Recipe

  • Line a bowl with tortilla chips, add the chili and top with shredded cheese
  • Use pork and/or beef instead of chicken
  • Add a potato (peeled and cut into chunks) to the chili
  • Try some fresh or frozen corn kernels
  • Go for the Hatch chiles if you can get them (remove the stems and boil them for ten minutes first)

Tools and Ingredients for Chicken Chili Verde


Ro-tel Diced Tomatoes & Green Chilies – 10 oz

This can is just the right size for this recipe. No leftovers! It’s not too spicy (I think it comes in hotter versions too) and adds a lot of flavor.  You can also use it to make cheese dip.


Old El Paso Chopped Chiles 4.5 oz Can

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!

More Chicken and Chili Recipes

chili citrus chicken thighChili Citrus Chicken Thigh Recipe for One

Lime juice and zest add a sweet, citrusy tang, balanced by the heat of chili garlic sauce, and a hint of honeyed sweetness. Just marinate and bake.

 

spicy stovetop chili recipeSmall Batch Spicy Stovetop Chili Recipe

This chili packs extra heat.  Spicy, flavorful, and delicious. Sized for one! No giant pot to finish.

 

chili garlic chicken thighChili Garlic Chicken Thigh Recipe for One

Think wings with a lot less fuss and mess. No frying, you just bake it. And only four simple ingredients.

 

 

 




Fried Egg Burrito

Fridays are tricky. Sometimes, I want to make a big feast because the week is over.  Other times, I just want something quick and easy so I can relax. This fried egg burrito recipe is perfect for the days when I’m leaning toward the quick and easy side. That’s why I have a list of “15 minute meals” on the blog.

Fried egg burritos are also versatile. You can have them for breakfast, lunch, or dinner (make two).  And, they’re ready in about 10 minutes.  So, they’re not only delicious and easy, they’re dinner in less than 15 minutes. It’s faster (and tastier) than takeout. Plus, since you made it yourself, you know exactly what’s in it.




I added some Monterey Jack cheese to the eggs, then tossed in a bit of jalapeño pepper and topped that with some salsa and sour cream to serve.  You can use pepper jack cheese or cheddar or any other mild cheese you like.

Substitutions and Variations for Fried Egg Burrito

Like any other burrito, this is endlessly customizable.

  • add some canned beans or refried beans
  • cook up some chorizo sausage
  • if you like it less hot, use bell pepper instead of the jalapeño
  • add a spoonful of chipotle peppers
  • top with guacamole

More Egg Recipes

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Great for a light meal, brunch, or breakfast. Only one skillet needed, and you get a healthy dose of greens too.

 

cherry tomato basil frittataCherry Tomato Basil Frittata

Just four basic ingredients and you’ve got breakfast (or a light lunch). Or, add spinach, mushrooms, or more veggies to make a bigger meal.

 

egg chili cheese burritoEgg Chili Cheese Burrito Recipe

Another easy egg dish. This one is a wrap, with refried beans and scallions. It’s a bit heartier, but still super-easy and fast (with canned or pre-cooked beans).

 

shakshouka for oneShakshouka for One

Popular all over the Middle East and Mediterranean, shakshouka is great for lunch or brunch. Or add bread (to scoop up the sauce) and make it dinner.  There are lots of variations, but I added my own spin with some spinach.