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Green Chile Chicken

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The Food in My Beard
Updated Oct 20, 2014
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Tender chicken thighs and cauliflower in a spicy vibrant green sauce.

More About This Recipe

  • After a lot of deliberation and careful thinking, I decided that green is my favorite color to eat.

    Red used to be the winner, but fresh herbs and greens have slowly replaced the red sauces I loved growing up.

    I’m pretty sure that Thai green curry pushed green over the edge for me! Today’s recipe is a twist on a Thai green curry that is super healthy and easy to make. The sauce in this Green Chile Chicken recipe is luxurious and creamy, without all the fat that usually comes along with those adjectives.

    Remove all the rough and fibrous layers from the lemongrass, then dice up the tender core.

    Get all the seeds out of the peppers so you don't burn your face off when you eat this!

    Everything in the food processor.

    Sear the chicken first with some red onion.

    The chili paste goes in next.

    It already coats everything with a nice green hue...

    ...But the yogurt is what really gives the whole dish a beautiful tint.

    Pop in the veggies and simmer until tender.

    To serve this with a dome of rice like I did, just pack the rice into a bowl and then flip it out onto a plate. Just like a sand castle!

    This meal is seriously delicious!

    Dan Whalen likes eating pretty much any color. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

Green Chile Chicken

  • Prep Time 60 min
  • Total 60 min
  • Servings 4
  • Ingredients 16
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Ingredients

Chile paste

  • 3 stalks lemongrass
  • 1 tablespoon ginger
  • 10 Thai green chilies
  • 5 cloves garlic
  • 5 sprigs basil (stems and leaves)
  • 10 sprigs cilantro (stems and leaves)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons vegetable oil

Other ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 red onion
  • 1/2 head cauliflower
  • 20 snap peas
  • 1 cup Mountain High™ original plain yoghurt
  • 1 cup brown jasmine rice
  • Cilantro and green onion for garnish

Instructions

  • Step 
    1
    Take the seeds out of the green chiles. Remove the fiberous outer layers of the lemongrass. Grate the ginger. Place all of the past ingredients into the food processor and blend until smooth.
  • Step 
    2
    Chop the chicken into chunks between 1 and 2 inches. Prep the cauliflower and slice the onion into strips.
  • Step 
    3
    Sear the chicken in a hot pan and add in the onions. Cook for about 7 minutes until the onion has browned a bit. Keep everything moving in the pan to prevent the chicken and onion from sticking to the bottom.
  • Step 
    4
    Add in the chile paste and stir well. Add in the yogurt and cauliflower and mix. Simmer uncovered for about 15 minutes until cauliflower is almost tender. Add in the peas and cook another 5-10 minutes depending on how crunchy or tender you want them to be. Add a splash of water if it gets too dried out.
  • Step 
    5
    Meanwhile, cook the rice to the package instructions.
  • Step 
    6
    Serve the chicken with the rice and top with cilantro and green onion.

Nutrition

No nutrition information available for this recipe
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