Shredded Chicken With Green Chiles

Country music group Little Big Town's Kimberly Schlapman shares her recipe for chicken breasts sautéed with jalapeños and roasted poblano peppers.
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Cook time: 35-40 minutes | Yield: 6 Servings


  • 2 tablespoons olive oil
  • 1 cup onion, small dice
  • 2 garlic cloves, minced
  • 2 jalapenos, small diced
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 2 cups roasted poblano, peeled, seeded, small diced
  • 1 teaspoon cumin
  • 2 teaspoons limejuice
  • Salt
  • Pepper
  • 4 chicken breasts, boneless and skinless
  • 9 6-inch corn tortillas


Heat the oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes then slowly add the stock. Add the chile and cumin. Season the chicken breasts with salt and pepper. Add to the pan and cover. Simmer for about 20-25 minutes. Once cooked remove the chicken and shred. Meanwhile reduce the sauce to thicken about 10 minutes. Once thickened add the shredded chicken and mix. Season with salt and pepper.

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