I absolutely love Green Chile and so I’m always looking for new ways to turn this delicious, spicy sauce into a meal. I’ve been trying different variations of this recipe and finally found a winner. In my opinion the key is adding the whole roasted green chile on top of the chicken. It brings so much of that smoky chile flavor to the chicken and reminds me a bit more of my favorite chile rellenos. Pair this with some easy cilantro lime rice and you have a filling and delicious meal. It also reheats really well so you can enjoy leftovers. If savoring solo or cooking for two and you don’t like leftovers you can easily cut this recipe in half. You can use your favorite store-bought Green Chile Sauce for this recipe or check out my homemade version at the end of the recipe.
Green Chile Chicken with Cilantro Lime Rice
Equipment
- 8×8 baking dish
- Meat tenderizer Can also use a rolling pin, heavy pan or empty wine bottle but be careful to not hit the counter
- 1 large Ziplock bag
Ingredients
Cilantro Lime Rice
- 1 cup Jasmin rice uncooked
- 2 cups water
- 1 Tbs olive oil
- 1/2 tsp salt
- 1 lime juiced
- 2-3 Tbs diced cilantro
Green Chile Chicken
- 2 large chicken breasts
- 1 cup Green chile sauce store bought or homemade
- 1/4 cup sour cream
- 1 tsp chile powder
- 1/2 tsp seasoned salt Lawry's or Season All are my go to
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 4 whole roasted green chiles seeds removed
- 1 cup colby jack cheese shredded
Instructions
- Pre-heat oven to 350 degrees F.
- Stir together the sour cream and green chile sauce in a medium bowl until the sour cream is all mixed in. Combine the chile powder, garlic powder, seasoned salt and cumin by stirring together in a small bowl.
- Prepare the chicken by cutting each chicken breast into two pieces. Place the two pieces in a large Ziplock bag and seal closed. Move the chicken pieces so they are spread-out in the bag. Use a meat tenderizer or alternative to pound down the chicken so that it's a 1/2 inch thick. Remove chicken and repeat with second chicken breast.
- Season both sides of the chicken with the spice mixture and place in an 8×8 baking dish. Cut off the top of the whole roast green chile and cut a slit down the side to open. Remove any seeds by running the edge of a knife down the inside of the chile. Place one chile on top of each piece of chicken. Spoon the green chile sauce evenly over the chicken. Top with shredded cheese. Note: you can save a little of the sauce to put on top after baking but I mostly just did this for the photos to show the sauce more.
- Cook the chicken uncovered in the oven for about 30 minutes. You will want to check that the internal temperature gets to 165 degrees F to ensure the chicken is fully cooked. Remove from oven and allow chicken to rest for a few minutes before serving.
- While the chicken is cooking make the race in either a rice cooker, InstaPot or in a pan with a lid on the stove. Place the rice, water and salt in whatever you are cooking it in. Cover with a lid and cook until all the water is absorbed. If doing on the stovetop bring the water to a boil first before adding the rice and salt. Reduce to a simmer and cover pan. Cook for about 17-20 minutes. You know it's done when all the water is absorbed.
- Allow rice to cool for a few minutes when done. Use a fork to fluff cooked rice. Add olive oil, lime juice and cilantro. Stir until all combined. I would start with the juice of half the lime first, and then taste it especially if you have a larger lime. Serve chicken on top of a large spoonful of rice.
Notes
