I became a green chile addict when I lived in New Mexico. Home in Colorado, I buy them by the freshly roasted bushel in the fall and freeze them in one-quart plastic bags so I can always get that green chile fix when I need it. This is a great meal to make when you don’t have any fresh vegetables in the house. Stock up on the canned or frozen ingredients and you’ll be able to whip up this Southwestern staple in a jiffy. You can use bone-in or boneless, skin-on or skinless, fresh or frozen chicken pieces; they will still take the same amount of time to cook. You can control the amount of spiciness by the type and amount of chile peppers or salsa you decide to use. My personal favorites are Hatch green chiles, but any chile works. Or use your favorite salsa.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Spread the beans in an even layer in the pot.
Step 4
Arrange the scallion on top of the beans, then add the chicken. If you’re using green chiles, blanket the chicken with them. If you’re using salsa, spoon it over the chicken.
Step 5
Add the bell pepper, corn, tomatoes, and olives in separate even layers.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 336
Step 8
Protein: 35g
Step 9
Carbohydrates: 33g
Step 10
Fat: 6g
Step 11
Cholesterol: 95mg
Step 12
Sodium: 808mg
Step 13
Fiber: 10g
