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
Step 1 –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.
Step 2 –Place the chicken thighs on a cutting board and pat them dry.
Step 3 –Place the chicken in the spice bowl, sprinkling and tossing to evenly coat. Set aside.
Step 4 –In a heavy bottom skillet over medium-high heat, heat the olive oil until hot and rippling.
Step 5 –Add the seasoned chicken to the hot oil and sear until golden. The chicken will not be cooked through.
Step 6 –Transfer the seared chicken to a plate and do not wipe out the skillet.
Step 7 –Melt the butter in the chicken juices in the same skillet.
Step 8 –Whisk the flour into the melted butter and cook, stirring constantly, for about 2 minutes.
Step 9 –Reduce the heat to low and gradually whisk the chicken broth into the flour mixture.
Step 10 –Add the seared chicken, the black beans, the remaining cumin, the remaining salt, the pepper, and the cayenne pepper into the broth mixture.
Step 11 –Bring the chicken and sauce mixture to a simmer, stirring constantly, until thickened.
Step 12 –Transfer the chicken and sauce mixture away from the heat.
Step 13 –Stir the sour cream, the green chilies, and the cheese into the chicken and sauce mixture until the cheese is melted and thoroughly combined.
Step 14 –Stir the cooked rice into the chicken and sauce mixture.
Step 15 –Top with the remaining cheese and cover the skillet until melted.
Step 16 –Serve with your preferred toppings.
