The Best White Chili With Chicken

Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chili con carne traditionalist will dip their finger into when they think nobody is watching.

Chicken Green Chile Tacos

Chicken thighs braised in a tangy and spicy green salsa made with tomatillos and chilies, served in warm tortillas.

Chicken Chile Verde Pressure Cooker

This pressure cooker green chili chicken (chile verde) recipe is a fast, easy weeknight meal, loaded with peppers, onions, and tender chicken.

Chicken with Tomatillo and Red Chile Sauce

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is my go-to chile sauce for recipes like tacos, enchiladas, and chilaquiles. Use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later).

Black Bean Soup With Chorizo and Braised Chicken

A hearty bean and chicken stew flavored with chorizo and chipotle chilies. It takes a little time for the flavors to come together, but the process is easy and the results are worth the wait.

Chile Verde With Pork

Can you make great chile verde without Hatch chilies? Yep.

Green Chile Chicken Nachos

A chile verde with chicken gives these nachos a hefty fruity, tangy, and spicy start, but it's the addition of a creamy pepper jack sauce, cooling avocado salsa, and fresh cilantro, onion, jalapeños, and radish that makes them incredible.

White Chili With Roast Turkey or Chicken

Leftover turkey meat is the perfect foundation for a rich white bean chili made with three types of peppers.

Coconut- and Ají Amarillo–Braised Chicken

A couple of special ingredients can be all you need to transform a simple one-pot meal into a complex and flavorful dish. This braised chicken utilizes two distinctive pantry items: ají amarillo paste and canned coconut milk. Ají amarillo is a bright orange chile native to Peru that tastes as radiant as it looks. It's round and full in aroma, with hints of tropical fruit. Coconut milk balances the chile's heat, adding richness and a mellow sweetness to the dish.

Braised Chicken with Black Bean Sauce

A Cantonese classic: chicken simmered in black bean sauce, with fermented black beans with loads of minced garlic. The beans and the garlic are a snappy pairing, and there is enough sauce in the pot to spoon on top of rice or noodles for a one-dish meal.