This 2-ingredient green chile chicken combines store-bought rotisserie chicken with Hatch Valley green chile sauce for a versatile, minimal-prep Southwestern dinner that works over rice, in tacos, or across salads all week.
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Shred the meat from the rotisserie chicken, discarding the bones and skin. Place the shredded chicken in a large bowl.
Pour the entire jar of green chile sauce into a large skillet or pan over medium heat.
Heat the sauce until it begins to simmer.
Add the shredded chicken to the simmering sauce and stir until everything is well combined and heated through.
Serve the green chile chicken over a bed of cooked white rice and garnish with crumbled cotija cheese, if desired.
Store in an airtight container in the refrigerator up to 4 days; reheat on the stovetop over medium heat or microwave until warmed through.
Yes. Roast and peel fresh Hatch chiles, then simmer them with the chicken and season with salt, garlic, and cumin to build similar flavor.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave before serving.
Let it cool slightly, then use two forks to pull the meat apart, or use your hands. Discard skin and bones.
Yes, if you skip the cotija cheese garnish. Check the sauce label to confirm no dairy additives.
Yes. Shred the rotisserie chicken, add it to a slow cooker with the sauce, and heat on low for 2–3 hours or high for 1 hour.
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