Paul's Green Chili Chicken

Experience a burst of vibrant Southwestern flavors with Paul’s Green Chili Chicken, a hearty and aromatic dish that’s both comforting and versatile. Tender, seared chicken thighs simmer in a savory blend of roasted green chilies, sautéed onions, garlic, and warm spices like cumin and coriander, all brought together with a rich chicken broth. This one-pan recipe is perfect for weeknight dinners, taking just under an hour to prepare while delivering restaurant-quality taste. Garnish with fresh cilantro and a squeeze of lime for a bright, citrusy finish, and serve with warm tortillas, fluffy rice, or your favorite side for a complete and satisfying meal. Ideal for those who love bold flavors, this dish is easily customizable with mild or hot chilies to suit your spice preference. Whether you’re hosting or meal-prepping, Paul’s Green Chili Chicken is a must-try centerpiece packed with irresistible flavor.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 lb Boneless, skinless chicken thighs
• 6 whole Roasted green chilies (mild or hot, as preferred)
• 1 large Yellow onion
• 4 Garlic cloves
• 2 cups Chicken broth
• 1 tsp Cumin powder
• 1 tsp Chili powder
• 1 tsp Ground coriander
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Cilantro (optional, for garnish)
• 1 whole Fresh lime (optional, for garnish)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season them on both sides with half of the salt and pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 3

Dice the yellow onion and finely mince the garlic cloves. Add the onion to the skillet and sauté for about 3-4 minutes, stirring occasionally until softened.

Step 4

Add the minced garlic, cumin powder, chili powder, and ground coriander to the skillet. Stir and cook for 1 minute until fragrant.

Step 5

Reduce the heat to medium and pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits.

Step 6

Chop the roasted green chilies and add them to the skillet. Stir to combine evenly.

Step 7

Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer on medium-low heat for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F/74°C).

Step 8

Taste the sauce and adjust seasoning with the remaining salt and pepper, if needed.

Step 9

Serve the green chili chicken hot, optionally garnished with chopped fresh cilantro and a squeeze of lime juice. Pair with warm tortillas, rice, or your favorite side dish.

Nutrition Facts

Serving size	(1959.6g)

Amount per serving	% Daily Value*
Calories	2426.6

Total Fat 130.2g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1134.0mg	0%
Sodium 4348.4mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 11.8g	0%
Total Sugars 23.7g
Protein 250.6g	0%

Vitamin D 63.5IU	0%
Calcium 300.2mg	0%
Iron 14.3mg	0%
Potassium 4018.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 41.6%

Carbs: 9.8%