Monday, November 17, 2014

Green Chili Chicken

I'm a big fan of any meal that incorporates salsa.  This is fantastically easy and incredibly delicious.  We served ours with black beans and corn, as well as some white rice with pico stirred in.  I also used freeze dried green chilies, because those are the only ones I have on hand, and everything turned out delicious!

Green Chili Chicken
Recipe from Pioneer Woman

1/2 c. olive oil
3 Tbsp. lime juice
2 whole chipotle peppers in adobo sauce
2 cloves garlic
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
4-6 chicken breasts
4-6 chilies (see note above)
1 c. pepperjack cheese, grated
pico or salsa, for serving
beans, for serving
rice, for serving

Combine oil, lime juice, chipotle peppers, garlic, cumin, salt and pepper in a blender and puree.
Pout over chicken in a ziplock bag, seal, and evenly distribute.
Marinate for at least 4 hours.

If using fresh chilies, roast over an open flame, seal in a bag, and remove skins.
Grill or pan fry chicken until cooked through.
On each breast, cover with chilies and top with cheese.

Serve with rice and beans, with salsa on the side.

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