Homestyle Green Chile Chicken

Homestyle Green Chile Chicken

Homestyle Green Chile Chicken is a delicious homestyle Mexican meal —A tender chicken thigh, topped with a creamy, spicy sauce and served with rice and beans. You’ll feel like you’re sitting at a local Mexican restaurant.

Homestyle Green Enchilada Sauce

Yay! It’s Hatch chile season! It’s one of the seasonal foods I get excited most for —it’s right alongside berries and pumpkin. But I think almost everyone loves pumpkin season. Hatch chiles on the other hand, I’m not sure, but I can’t be the only one super excited for a chile pepper to be in season.

When it’s hatch chile season a few of the local grocery stores here on the west coast bring in giant bins full of them. Hatch chiles, also known as the New Mexican chile, are grown in the Hatch Valley in and around Hatch, New Mexico. Hence, the name the pepper was given.

If you haven’t had fresh Hatch chiles they’re a larger green pepper that’s fleshier than most peppers, and they’re perfect for canning. So while many people may not have eaten a fresh Hatch chile I bet most of you have a small can of diced green chiles in your pantry. Canned chiles are used a a variety of recipes because they’re usually mild but add a bit of spicy sweetness and a hint of smokiness to a dish.

roasted chiles

Now, you can understand why I get so excited about Hatch chile season — if something is tasty in a can, it must be even better fresh.

I like to roast Hatch chiles and freeze them in small baggies to save for later. Or I make a batch of enchilada sauce, or like in the case this year — homemade Green Chile Chicken.

The recipe I use for Homestyle Green Chile Chicken my mom and my grandma have made for years. They originally developed it from Foster Farms. The original recipe calls for canned green chiles but I like to use fresh if I can, since they’re just so flavorful.

I also double the recipe, as I like the extra sauce to use for wet burritos or even enchiladas later in the week.

Additionally, the original recipe called for a whole chicken. My mom found a whole chicken difficult to work with so she opted to use bone-in chicken thighs instead. So, I’ve followed in her footsteps.

The first step calls for seasoning the chicken and then browning it. What I like to do is season the chicken under the skin and a little on top. Then I brown it in batches.

(Overcrowding a pan never helps the browning process.)

Homestyle Green Enchilada Sauce

When the chicken cools slightly I remove the skin. Now this may sound weird. You may be asking yourself, “why would she go through this extra step?” Well, I tell you, it’s not because I like the extra work! Browning the chicken with the skin on will give your Homestyle Green Chili Chicken sauce more flavor.

I then remove the skin, because when you cook the chicken in the sauce with the skin on it ends up being soft and to me pretty unappetizing. So, I ended up removing it and tossing it anyway. It’s much easier to remove the skin when it’s still crispy from the browning process.

After the chicken finishes cooking, remove and thicken the sauce. I mix a little flour with some of the sauce and then pour it back in the pan. This process, called tempering, prevents the flour from lumping in the sauce. I suggested about 3 tablespoons of flour but use at your own discretion. If the sauce doesn’t thicken or you feel it’s too greasy, add more flour. Just don’t forget to temper it!

I like to serve Homestyle Green Chile Chicken with some cilantro lime rice (my favorite is Jasmine rice) and beans. You could also use riced cauliflower. I’m a sauce girl so I always top my rice and beans with a little sauce too.

Homestyle Green Enchilada Sauce

One final note…

Hatch chiles are not typically very spicy but every now and again you’ll get some spicy peppers. You can always taste the peppers before adding them to the dish to ensure they spiciness is to your liking. But, sometimes it’s hard to tell.

Last week, when I made this Homestyle Green Chile Chicken, the dish ended up a little too spicy for my kids. And I could definitely see where they were coming from. The peppers in the batch were a bit spicer than usual.

So, what do you do if you have a large batch of spicy sauce and you don’t want to eat it all yourself?

Answer: Tame the sauce and turn it into a different meal.

Homestyle Green Chile Chicken is a delicious meal, full of flavor. The sauce itself is really the star of the meal. So, when my little ones found the sauce too spicy, there was no way I was wasting it. It’s just too tasty! So, I got creative.

So, I decided to make enchiladas. I started by making a white sauce. I melted two tablespoons unsalted butter with two tablespoons flour and whisked until it combined. Then I added about 3/4 cup of my Homestyle Green Chile Chicken sauce and whisked it in. Finally, I slowly whisked in a cup of whole milk and a cup of chicken stock. I cooked it over medium heat to let it thicken a bit and tasted it. If I think it can use more flavor or spice I add more Homestyle Green Chile Chicken Sauce. If I think it can use some taming, I add sour cream.

It works perfectly!

The remainder of the sauce I froze (in labeled snack sized baggies) for a later meal. The reason I make so much sauce with Homestyle Green Chile Chicken is basically to save for later. If you’re going through all the effort to make this delicious sauce, my theory is — make a lot, and you’ll be happy later. 🙂

Homestyle Green Enchilada Sauce

The kids loved their enchiladas. With young kids I always opt for enchilada casserole as opposed to individual enchiladas. I layer the casserole with homemade black beans, jack cheese, some super tasty carnitas shredded chicken I make, and more cheese and sauce. Yum!

Cooking is always a creative process. There’s always opportunities to stretch you creativity. It can be a bit intimidating at first, but it’ll end up being your favorite part of cooking.

While we all make delicious meals, every now and then, everyone has flops. Before getting upset and stressed out, and definitely before throwing the food out, see if there’s an opportunity to turn it into something delicious. You may be surprised!

I hope you all enjoy Homestyle Green Chile Chicken. It’s a tasty, homestyle meal, that makes you feel all warm inside. It may take a bit to cook, but I always like to snack on some chips and homemade salsa while I’m waiting. 🙂

Fresh garden tomatoes … one of the other best things about summer.

Print Recipe
Homestyle Green Chile Chicken
Homestyle Green Chile Chicken is a delicious homestyle Mexican meal — A tender chicken thigh, topped with a creamy, spicy sauce and served with rice and beans. You’ll feel like you’re sitting at a local Mexican restaurant.
Homestyle Green Chile Chicken
Course Dinner, Main Dish
Cuisine Mexican
Course Dinner, Main Dish
Cuisine Mexican
Homestyle Green Chile Chicken
  1. Turn the oven to broil. Line a baking sheet with parchment paper or foil and add the peppers.
  2. Roast the peppers until browned, turning every 5 minutes or so until all sides are browned.
  3. Using tongs, put roasted peppers in a container with a lid. Cover and let rest about 10 minutes.
  4. After the peppers have rested, remove the skin. The skin should be easy to peal away. When finished removing all the skin, cut the top off the peppers and discard stem and any seeds. If you can’t get all the seeds don’t worry but the seeds will make the dish spicier.
  5. Chop the peppers and set aside.
  6. Mix the seasonings in a bowl and rub onto the chicken, primarily under the skin but some on the skin as well.
  7. Turn a large sauce pan to medium heat. Add the oil.
  8. In batches, brown the chicken on both sides and set aside on a plate.
  9. After all the chicken is browned, turn the pan to medium low and add the onions and garlic. Sauté until the onions are translucent, about 3-5 minutes.
  10. While the onion and garlic are sautéing, remove the skin from the chicken and discard. (I keep the skin on during browning to add flavor to the sauce, but I remove it so the sauce isn’t fatty, plus we never eat the skin.)
  11. Slowly stir in the chicken stock, then stir in the chiles. Add the chicken back to the pan. Bring to a boil and then turn to simmer. Cover, and cook for about 50 minutes.
  12. When the chicken is done, remove and set aside.
  13. In a small bowl combine the flour with about 3 tablespoons of the sauce. Whisk until smooth. Alternatively add flour and sauce to a jar and shake until smooth. Pour back into pan and whisk until incorporated.
  14. Cook until sauce thickens. If the sauce doesn’t thicken or is greasy, add more flour using the same method. Adding flour by tempering prevents lumps from forming in the sauce.
  15. Stir in sour cream.
  16. Add chicken back to pan to warm.
  17. To serve top with sauce and cilantro if desired. Serve alongside beans and/or rice.
Recipe Notes

Chiles vary in spice, add more or less to your desired level of heat. Scroll up in the blog post to read how tame your sauce if it ends up too spicy.

Adapted from Foster Farm's Green Chile Chicken.

If Hatch chiles aren't in season just use the canned green chiles. I would suggest a larger can, or two small ones. But if prefer a mild dish, use less.

If you love fresh roasted chiles like I do, check out my Green Enchilada Sauce. It’s so much better than canned!

Green Enchilada Sauce

Here are links to some of the products I love:

Lodge Dutch Oven | Rachael Ray Lazy Spoon and Ladle | Rachael Ray Lazy tongs |

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

Homestyle Green Chile Chicken



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4 comments on “Homestyle Green Chile Chicken

  1. Yum! This looks so lovely – very much my kind of food 😀 I must say I’ve never even heard of Hatch chillies, let alone eaten one (or maybe we call them something different in the UK?), but they sound lovely! Thanks for joining in with #CookBlogShare! Eb x

    • becausefoodislove

      August 25, 2017 at 2:49 pm Reply

      You may not have them in the UK. They’re grown in Hatch, New Mexico, that’s why we have them here on the West Coast. I’d think that you probably have the canned ones though. Or maybe a similar pepper?

  2. Looks absolutely gorgeous, thank you for sharing with #CookBlogShare!

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