Matt’s Limey Cilantroed Green Chile Chicken

I have had many variations of Green Chile Chicken, but I decided to give this traditional New Mexican recipe a twist. The fresh lime zest and fresh squeezed lime juice give it a real tangy punch, while the cilantro also gives it a citrus note. I was inspired to try using lime and cilantro in this dish after eating several different Thai and Vietnamese dishes that highlighted the flavors of these two main ingredients. The flame roasted green chile sauce brings the fire and southwestern taste to the table.

I sincerely hope you enjoy this recipe!


10 – Average Sized Limes
1-2 – Bunches of Cilantro
2 – Large containers of flame roasted green chile
Sea Salt
Garlic Pepper
Chopped Garlic
1.5lbs – Chicken breasts
1-2tbsp – Extra Virgin Olive Oil
1 heaping tablespoon – Corn Starch
1-2 cups – Water

1. Zest all 10 limes, dividing zest of 4 limes into sauce pan and zest of 6 limes into deep skillet (for chicken)

2. Cut all 10 limes in half and using lime juicer, squeeze the juice of 4 limes into sauce pan and juice of 6 limes into deep skillet

3. Add green chile to sauce pan and place on lowest heat level to begin warming it up (and thawing out if applicable)

4. Chop stems off of cilantro bunch(es) and then finely mince up cilantro leaves. Add cilantro to sauce pan and deep skillet in a 40%/60% ratio

5. Add 1-2 tbsp of extra virgin olive oil to deep skillet

6. Add 1-2 tbsp chopped garlic to deep skillet

7. Add 1/2 tbsp sea salt to both sauce pan and deep skillet

8. Add 1/2 tbsp garlic pepper to both sauce pan and deep skillet

9. Chop up chicken breasts into 1″ cube sized pieces and remove any undesired fat, tendons, etc…, then add them to deep skillet–and stir in with oil, spices, juice and zest

10. Heat deep skillet to a low-medium heat and cover

11. Stir green chile sauce and increase heat to low-medium and cover

12. Let chicken and sauce slowly simmer and cook for several minutes (usually an hour or so for me)

13. Uncover chicken and increase heat to reduce sauce

14. Uncover green chile sauce

15. Using small cup, stir in 1 heaping tablespoon into approx 1/4 cup of water. Once mixed, stir this into the green chile sauce to help thicken sauce

16. Once chicken has reduced and green chile sauce has thickened, serve meal with rice or your choice of side dish

17. Enjoy!

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