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Smothered Green Chile Pepper Chicken

Photo: Oxmoor House
Prep time 4 mins
Cook time 35 mins
Yield

4 servings (serving size: 2 chicken thighs and 3 tablespoons broth)

Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.

Ingredients

  • 8 (3-ounce) skinless, boneless chicken thighs
  • 1 tablespoon fresh lime juice (about 1/2 lime)
  • 3 tablespoons reduced-sodium taco seasoning
  • 8 canned whole green chiles, drained
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 301
  • caloriesfromfat 45 %
  • fat 15 g
  • satfat 5 g
  • monofat 5.5 g
  • polyfat 3 g
  • protein 34.1 g
  • carbohydrate 4.7 g
  • fiber 0.5 g
  • cholesterol 120 mg
  • iron 2 mg
  • sodium 574 mg
  • calcium 116 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.

  3. Slice chiles lengthwise, cutting to, but not through, other side; open flat. Place 1 chile over each chicken thigh. Cover dish with foil; bake at 400° for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts.

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