Green Chicken Chile

Green Chicken Chile Submitted by Bryant Heffernan
Green Chicken Chile Submitted by Bryant Heffernan
Cuisinart original


Makes about 10 cups


1 cup dried pinto beans 5 cups water ½ tablespoon unsalted butter ½ tablespoon olive oil 1 medium onion, finely chopped 1 medium carrot, peeled and chopped 2 medium red peppers 2 jalapeno peppers 4 cloves garlic, finely chopped 4 four ounce cans chopped green chile peppers 1 chipotle pepper 3 pounds chicken- mix of breasts and thighs, skin removed 4 cups chicken broth ¼ teaspoon kosher salt 2 tablespoons unsalted butter 2 tablespoons unbleached- all purpose flour

Nutritional information

Calories 248 (42% from fat) • carb. 8g • pro. 27g • fat 11g • sat. fat 5g • chol.89mg • sod. 332mg • calc. 41mg • fiber 1g


Place dried pinto beans and water into pot of Cuisinart Pressure Cooker. Select High Pressure. Set timer for 15 minutes. When audible beep sounds use Natural Pressure Release Method to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test beans if they need more cook time, select simmer until they reach desired doneness. Remember beans will be heated again in the chile. Strain beans and reserve. Wash and Cooking Pot. Place butter and oil into the pot of the Cuisinart pressure cooker. Select Sauté. Once butter and oil begin to sizzle, stir the chopped onions into the pot. Sauté for about a minute or 2, until onions start getting soft. Stir in the carrot. Sauté for about 3 minutes, stirring occasionally. Stir in the chopped red and jalapeno peppers. Continue sautéing for about 4 to 5 minutes, until all vegetables are softened. Stir in the garlic and sauté for one more minute. Stir in green chiles and chipotle pepper. Add chicken, broth, and salt. Select High Pressure and set timer for 7 minutes. When audible beep sounds, allow Natural Pressure Release for 5 minutes and then use Quick Release Method to release remaining pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove chicken pieces and reserve in a stainless bowl. When chicken is cool enough to handle, remove and discard bones and skin. Chop or shred chicken and return to pot. Select Brown. Combine softened butter and flour together. When mixture comes to a boil, whisk in flour/butter mixture to thicken the chile. Serve immediately. May be served with shredded cheddar cheese and sliced avocado.

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