Green Chili Chicken (One Pot)




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I made up this easy, hearty chicken recipe about 10 years ago and it has been a family favorite ever since. The beer and whiskey add a rich satisfying flavor that goes great with the tangy green salsa. The preparation is simple though you should plan to start the recipe the day before you plan to serve.

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Step 1: Marinate Overnight

Put all these ingredients in a stewpot and stir. Cover and leave in the frig overnight:

Beer, 1 bottle

Whiskey, 1 ounce

Jar(s) of green salsa equalling 22-32 ounces. (I use Trader Joes green chili salsa.)

1 tsp salt

4 Cloves fresh crushed garlic

3 Pounds boneless, skinless chicken

1-2 onions cut in 1" chunks

1-2 lbs carrots cut in 1" chunks

Dash of dried coriander

1/2 tsp cinnamon

2 Bay leaves

Pepper to taste

Tobasco sauce to taste

1 T cider vinegar

Step 2: Cook

Uncover and bring to a slow boil.

Add 1T brown sugar.

Reduce heat and simmer for at least 2 - 3 hours. Stir occasionally.

Adjust salt, pepper, sugar and hot sauce to taste.

Simmer on a very low heat until the sauce is thick (like salsa) and the chicken is really soft and falling apart.

Break the chicken apart with a spoon. (If it doesn't break easily, it's not done cooking.)

Cover when done.

Step 3: Serve It Up

My son eats Green Chili Chicken right out of the pot. However, the sauce is bold enough to serve this dish over rice or in a bread bowl. My favorite way to serve it is with rice, topped with shredded cheddar cheese and guacamole. Sometimes sour cream and chopped onion, too, depending on whose coming to dinner.

I hope you enjoy this recipe! But please remember to give me credit if you share it, since it came from my kitchen.

Thanks! Enjoy!

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    16 Discussions

    Tequila makes so much sense - I bet it's really good! I'll try it next time I cook this dish. Thanks!


    4 years ago on Introduction

    Wonder how it would taste with tequila instead of whiskey? Have you tried that? This sounds like it's right up my alley -- I'd just need to be careful not to make it too hot. Neither my partner nor I do a lot of heat, but being in Tucson, we love Mexican flavors. I'd just have to experiment...

    THis has to be even tastier with home grown chicken (totally out of my skill set!). Let me know how you like the dish and feel free to contact me if you run into any snags. Not with the chicken, though : )


    5 years ago

    rhonda, this looks amazing. although this is a mexican dish my grandfather has been making since his father and since his father...I like the fact that you simplified it. usually it takes hours to makes the sauce and then the time to braise the chicken. kudos. my hat is tipped to you

    5 replies
    Rhonda Chase Designcwebb11

    Reply 5 years ago

    Thank you! This is really interesting and I wonder if I could get your grandfather's recipe (Please!) My recipe actually started as a greek dish with red sauce and cinnamon that I was trying recreate. When I got a version I liked, I started playing with the ingredients and at some point traded tomatoes for chilis. Then everything took a southwest turn and eventually became this recipe. I'd really love to compare it to the dish you grew up with. Thanks for writing!

    cwebb11Rhonda Chase Design

    Reply 5 years ago

    I will see if I can find it. he passed away about a year ago. so I dont know if I can get the exact recipe(measurements) but I will find an ingrediant list for sure. its a pretty common hispanic dish. no whiskey though and as for the carrots,...usually they came out of the canned peppers. so they were pickled.

    Thank you! I'll be grateful for whatever you have - most traditional cooks don't use measurements anyway. I wish I had my grandmother's "secret recipes". There are dishes I've been trying to figure out for years. Thanks again & have a good week!

    cwebb11Rhonda Chase Design

    Reply 5 years ago

    ok so the basic recipe is as follows:
    can of pickled green chiles, drained
    grilled jalapenos (skins removed(seeds also if you want milder)
    cheap beer (he liked lone star)
    chicken broth (home made or store bought)enough to cover one inch over.
    chicken bullion ( powdered not granules)
    (I used a brand with a cartton duck on it from mexico we get at the hispanic grocery store. we have a lot in omaha.)

    ingredients are listed in most too least except chicken broth because you never know how much you need. then chop everything and simmer until it really breaks apart. salt and season to tatse. thats for the sauce, the chicken is similar to braising with beer and onions and carrots in the bottom of a dutch oven. then mix some sauce with chicken serve with rice or as enchiladas. baste you corn tortillas in a little bit of oil over med heat in a shallow pan until they are pliable wrap with chicken and spoon sauce over.

    Thank you so much!! I'll try it with your recipe next time I cook this. And my family will love it in enchiladas. With beans on the side. Yum. Thanks again! R


    What type of beer are we talking about? A light lager type beer, a more complex golden ale, or a really dark, bitter Stourt or Porter?

    1 reply