Green Chile Pollo Con Papas

Green Chile Pollo Con Papas is a flavorful and hearty dish that combines tender chicken, diced potatoes, and aromatic spices with the zesty kick of green chiles and enchilada sauce. This recipe starts with searing seasoned chicken in a skillet until perfectly cooked, then sets it aside while sautéing diced potatoes, onions, and poblano chiles until tender.

The dish is brought together with green chiles, enchilada sauce, and a generous layer of melted cheddar cheese, resulting in a satisfying meal packed with southwestern flavors. It’s perfect for a quick weeknight dinner or whenever you’re craving comforting and spicy Tex-Mex flavors on your plate.

How to make Green Chile Pollo Con Papas

Ingredients

2 tablespoons olive oil, divided

1 pound boneless skinless chicken breasts

2 teaspoon chili powder or green chile powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and fresh ground black pepper to taste

1 pound baby potatoes or Yukon gold, diced

1/2 cup diced yellow onion

1 poblano chile, seeds removed and diced

8 ounce can diced green chiles

1/2 cup green enchilada sauce

1/2 cup shredded cheddar cheese

Instructions:

Step 1:

Heat a tablespoon of oil in a large skillet over medium-high heat.

Swirl the oil to coat the bottom of the skillet and then add in the diced chicken spreading it into a single layer.

Step 2:

Season the chicken with salt, pepper, and half of the chili powder, cumin, and garlic.

Let the chicken sear in the pan untouched for 3-4 minutes.

Toss the chicken around and let it sauté just until it’s cooked through.

Remove it from the skillet and onto a plate covering it with foil.

Step 3:

Add the remaining tablespoon of oil to the skillet along with the diced potatoes, onion, poblano, salt, and pepper.

Sauté the vegetables for several minutes before lowering the heat to medium and tossing them around.

Depending on the size of the diced potatoes it may take anywhere from 7-12 minutes until they’re fork tender.

Step 4:

If the potatoes are getting too brown on the outside before they’re cooked through, add a few tablespoons of water to the skillet and cover it with a lid so that they steam.

Step 5:

Once the potatoes are tender, add in the remaining dried spices, green chiles, chicken, and enchilada sauce.

Stir everything together and top it with the shredded cheese.

Cover the skillet with a lid or piece of foil just until the cheese melts.

Garnish with chopped cilantro if desired.

Notes:

Flavorful Seasonings: The dish utilizes a combination of chili powder or green chile powder, ground cumin, garlic powder, salt, and pepper to season both the chicken and vegetables, creating a robust flavor profile typical of Tex-Mex cuisine.

Protein and Texture: Boneless, skinless chicken breasts are diced and seared to provide a lean protein element. The potatoes add a hearty texture that complements the tender chicken, ensuring a satisfying meal.

Southwestern Ingredients: Poblano chiles, diced green chiles, and green enchilada sauce contribute to the dish’s signature southwestern taste, adding layers of mild spice and tangy flavor.

Cooking Techniques: The recipe employs sautéing and steaming methods to ensure the potatoes are cooked to perfection without becoming overly browned or undercooked. This ensures even cooking and optimal texture.

Cheese and Garnish: Shredded cheddar cheese melts over the dish, providing a creamy finish and enhancing the overall flavor. Garnishing with chopped cilantro adds a fresh, herbaceous note that complements the dish well.

Versatile Dish: This recipe is versatile, suitable for a quick weeknight dinner or a casual gathering. It’s easy to prepare and offers a comforting meal with a delightful blend of textures and flavors.

Nutritional Considerations: It’s a balanced dish with lean protein from chicken, carbohydrates from potatoes, and dairy from cheese. Adjustments can be made for dietary preferences, such as using low-fat cheese or adding more vegetables.

Presentation: Serve this dish directly from the skillet for a rustic presentation, garnishing with cilantro to add a pop of color and freshness.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequenty Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used instead of chicken breasts.

Adjust cooking time as needed to ensure they are cooked through.

Can I use different types of potatoes?

Yes, you can use different varieties such as russet potatoes or red potatoes.

Adjust cooking time based on the type of potato used.

Is green enchilada sauce spicy?

Green enchilada sauce can vary in spiciness depending on the brand and recipe.

If you prefer a milder dish, choose a mild variety of green enchilada sauce.

Can I omit the cheese or use a different type of cheese?

You can omit the cheese if desired or use a different type such as Monterey Jack or pepper jack for a different flavor profile.

How do I adjust the spiciness of this dish?

To increase spiciness, add more green chiles or use hotter varieties of chili powder or green chile powder.

To decrease spiciness, reduce the amount of chili powder or use mild green chiles.

Can this dish be made vegetarian?

Yes, you can make a vegetarian version by omitting the chicken and increasing the amount of vegetables.

Consider adding extra beans or tofu for protein.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the microwave or oven until heated through.

What can I serve with this dish?

This dish pairs well with rice, quinoa, or a side salad.

Cornbread or tortilla chips also complement the flavors.

Can I prepare this dish ahead of time?

Yes, you can prepare the components (cooked chicken and sautéed vegetables) ahead of time and assemble just before baking.

This can save time when preparing dinner.

How can I make this dish healthier?

To make it healthier, use less oil for sautéing, choose low-fat cheese options or reduce the amount of cheese used, and add extra vegetables like bell peppers or zucchini.