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Creamy Green Chili Chicken

This dish features tender shredded chicken simmered in a creamy sauce infused with mild green chilies. The finished dish has a smooth, velvety texture with vibrant green color and a hint of spice, served over rice or with bread for a hearty meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken preferably poached or roasted
  • 2 green chilies green chilies fresh or roasted, deseeded if less heat
  • 1 cup heavy cream for a rich, smooth sauce
  • 1 tablespoon olive oil or neutral oil
  • 1 clove garlic minced fresh
  • 1/2 onion small onion finely chopped
  • to taste salt
  • to taste black pepper

Equipment

  • Skillet or wide saucepan
  • Blender or immersion blender
  • Cooking spoon

Method
 

  1. Chop the green chilies and onion into small, even pieces to ensure quick and uniform cooking.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes, listening for a gentle sizzle.
  3. Add the minced garlic and chopped green chilies to the skillet. Cook for another 1-2 minutes until the mixture becomes aromatic and the chilies soften slightly.
  4. Pour in the heavy cream and stir well, bringing the mixture to a gentle simmer. Allow it to thicken slightly, about 4-5 minutes, until the sauce is creamy and coats the back of a spoon.
  5. Add the cooked shredded chicken to the skillet. Stir to coat the chicken evenly with the green chili cream sauce, then cook for an additional 3 minutes to let the flavors meld.
  6. Taste the sauce and adjust seasoning with salt and black pepper as needed. Stir everything together until well combined and heated through.
  7. Serve the creamy green chili chicken hot, garnished with fresh herbs or extra chilies if desired, alongside rice or bread for a satisfying meal.

Notes

Feel free to adjust the number of green chilies based on desired spice level. For a vegetarian version, substitute shredded tofu or other cooked vegetables. Enjoy the dish immediately for the best creamy texture.