Chicken Chile Colorado

$0.00 Cooking Fee
Serving Size: 6 ounces
Recipe adapted from:
Zeke Gluckman
Chunks of chicken simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the chicken broth. Cover and bring to a boil; simmer for 5 minutes until softened.
  • Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
  • Heat half the oil in large pot. Add the chicken and sauté on high heat for 5 minutes. Season with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
  • Add remaining oil to the pan. Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
  • Add the remaining chicken broth, the pureed chilis, lime juice, and reserved chicken. Simmer for 20 minutes until chicken is tender.
  • Adjust seasonings and garnish with remaining cilantro.

Cook Times

Active Prep20
Hands-On Cook15
Hands-Off Cook20
Total Time55 minutes
Recipe Serving Size10



To blend:

  • 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
  • 5 dried guajillo chile softened
  • 4 cup chicken broth

For the chicken:

  • 3 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

To sauté:

  • 1 yellow onion large dice
  • 2 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped
  • 2 tablespoon fresh oregano chopped
  • 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

  • 2 tablespoon tomato paste
  • 2 lime juiced
  • 1 bay leaf


  • sour cream

Cooking Tools Required

Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Saucepan, Top Stove
Reheating/Serving Instructions
Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary


Calories: 266kcal | Carbohydrates: 16g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1013mg | Potassium: 906mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4415IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg

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