Gallery
%3A%20Lightly%20brown%20them%20in%20oil%20as%20directed%20for%20skinned%20thighs%20in%20step%202%2C%20for%205%20to%208%20minutes.%20But%20instead%20of%20adding%20chicken%20in%20step%204%2C%20add%20breasts%20after%20rice%20has%20simmered%20for%2010%20minutes%20in%20step%205%2C%20pushing%20them%20down%20into%20liquid%3B%20turn%20over%20after%205%20minutes%20and%20continue%20to%20cook%2C%20stirring%20occasionally%2C%20until%20rice%20is%20tender%20to%20bite%20and%20breasts%20are%20no%20longer%20pink%20in%20center%20of%20thickest%20part%20(cut%20to%20test)%2C%205%20to%208%20minutes%20longer.%20Then%20complete%20step%206.%20Instead%20of%20the%20canned%20green%20chilies%2C%20you%20can%20use%20fresh%3A%20Rinse%20and%20dry%206%20green%20Anaheim%20chilies%20(about%201%20lb.%20total)%3B%20lay%20slightly%20apart%20on%20a%20baking%20sheet%20and%20broil%20about%203%20inches%20from%20heat%2C%20turning%20as%20necessary%2C%20until%20charred%20on%20all%20sides%2C%2010%20to%2015%20minutes%20total.%20Let%20stand%20until%20cool%20enough%20to%20touch%2C%20then%20pull%20off%20and%20discard%20tough%20skin%2C%20discard%20seeds%2C%20and%20trim%20and%20discard%20stem%20ends.%20Cut%20chilies%20in%20half%20lengthwise.){kind=link}
Recipe Summary
Ingredients
Directions
Chef's Notes
Notes: Instead of bone-in chicken thighs, you can use 6 boned, skinned chicken breast halves (about 2 1/4 lb. total): Lightly brown them in oil as directed for skinned thighs in step 2, for 5 to 8 minutes. But instead of adding chicken in step 4, add breasts after rice has simmered for 10 minutes in step 5, pushing them down into liquid; turn over after 5 minutes and continue to cook, stirring occasionally, until rice is tender to bite and breasts are no longer pink in center of thickest part (cut to test), 5 to 8 minutes longer. Then complete step 6. Instead of the canned green chilies, you can use fresh: Rinse and dry 6 green Anaheim chilies (about 1 lb. total); lay slightly apart on a baking sheet and broil about 3 inches from heat, turning as necessary, until charred on all sides, 10 to 15 minutes total. Let stand until cool enough to touch, then pull off and discard tough skin, discard seeds, and trim and discard stem ends. Cut chilies in half lengthwise.