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Chef Megan Mitchell

Online Cookbook

Green Chile Chicken

  • Complexity: medium
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Green Chile Chicken


  • 2-3 tbsp. grapeseed oil
  • 1 red onion, 1/4 inch dice
  • 1 jalapeno, seeded and minced
  • 2-3 cloves garlic, minced
  • 3 4-oz. cans diced mild green chiles
  • 1 tbsp. cumin
  • 1 1/2 pounds chicken thighs, boneless/skinless
  • 1 cup chicken stock, low sodium
  • Salt and pepper, to taste
  • 2 limes, juiced


  1. In a medium dutch oven, saute the diced onions in the oil over medium heat until softened. Add in the jalapeno and cook for 1-2 minutes, then add in the garlic. Cook until fragrant, about 3 minutes. 

  2. Into the dutch oven add the 3 cans of chiles, cumin and a liberal sprinkling of salt and pepper. Stir to combine. Add in the chicken thighs and the stock. Stir to combine, cover and cook on low heat for 2 1/2 to 3 hours. Checking every 30 minutes or so to prevent burning and to break up the chicken. 

  3. About 30 minutes before serving remove the lid and turn up to medium. Reduce the liquid by 2/3, or until the mixture is thick and not soupy. Add the lime juice and adjust the seasoning adding more salt if needed.

    Serve with tortillas, avocado and cheese for tacos.

  4. If wanting to serve this as a chili, do not reduce the liquid by 2/3, instead add 1 can of pinto beans, a splash of hot sauce and serve with tortilla chips, sliced avocado and sour cream.

    Recipe Courtesy of Megan Mitchell

Comments (3)

  • Joseph Mathew

    22 January 2014 at 15:13 |
    You are very welcome! And I did not mean to insinuate that your recipes were basic or brain dead. They are not. They are robust, well-thought, and creative. I was just saying you lay it all out simply for us, and it makes life easier for us to replicate it. Keep up the great work, I always look forward to your Facebook posts and recipes. You have a great sense of humor and personality too. That's the total package many of us can empathize with and follow. Cheers!


  • Megan Mitchell

    22 January 2014 at 09:52 |
    Thank you so much! Food can taste amazing and still be easy and quick to make. Glad you enjoy them.


  • Joseph Mathew

    21 January 2014 at 12:13 |
    Megan, I think this is just another fantastic recipe from you. I absolutely love it, and will definitely try it tonight when I get home. I will probably use a bit of salsa verde too, and keep the jalapeno seeds. I just like the kick. Keep up the TERRIFIC work. Your recipes are simple, delicious, fast, and perfect for us hard working, on-the-go individuals.


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