Bonnie ^O^


This recipe for Mexican Green Chile Hot Pot is a recipe that I created almost 40 years, ago. I used to make it differently in an electric skillet with cut-up chicken and served over noodles or rice. (I called it Spicy Mexican Chicken). Recently, I decided to kick it up a notch, so I added some new ingredients and changed my cooking method. We now have a delicious new recipe! You can make it as spicy as you wish, or you can make it on the milder side. This is an easy-to-make, one-pot dutch oven meal. I serve mine with cornbread or warm tortillas, but crusty bread is good, too. Enjoy!

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★★★★★ 1 vote
4 to 6
20 Min
1 Hr 30 Min


chicken thighs, bones removed, skin on
tablespoons olive
tablespoon bacon grease
salt and pepper to taste
russet potatoes, peeled and cubed
large onion, cut into chunks
large carrots, scraped, cut into chunks
7 ounce can of whole green chiles, drained, cut into one-inch pieces
cup mushrooms, sliced, or 1 can mushrooms, drained
tablespoons minced garlic
cups chicken broth or stock
1/4 to 1/2
cup of mild rotel
tablespoon worcestershire
tablespoon cumin
tablespoon of natures seasoning
cup marsala wine


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1Note. My inspiration for this recipe was Andy Anderson's Awesome Baked Garlic & Chicken. Thanks, Chef!

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2Wash and peel the potatoes, cut into cubes. Peel onion and cut into chunks. Wash and scrape the carrots, cut into chunks.

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3Blot the vegetables with a clean towel. Set aside

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4Rinse the 6 chicken thighs, remove the bones, and trim away about half of the chicken skin from the thighs, leaving the rest of the fat intact. Blot with paper towels to dry.

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5Sprinkle thighs with salt and pepper on both sides.

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6Place oil and bacon grease in the dutch oven and heat over medium heat. When the oil is hot, place the chicken in the hot pot with the skin side down in the hot grease. Fry until golden brown and turn and fry the other side.

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7Remove the browned thighs to a plate. Set aside.

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8Preheat oven to 375 degrees

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9Scrape to loosen the brown bits in the hot pot, then add the chopped potatoes, onions, 2 tablespoons minced garlic, and carrots to the pot. Toss to coat with oil.

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10Add the following ingredients but don't stir. Add the 1 cup of mushrooms, return the browned chicken to the pot, and add the 7 oz can of drained chilis, 1 TBS cumin, and 1/4 cup Rotel.

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11Slowly, pour in the 2 cups chicken broth, 1/4 cup wine, and 1 TBS Worcestershire sauce over the chicken. Don't stir.

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12Bake this dish 1 hour 30 minutes. Serve in bowls with the pot juices drizzled over the meat and veggies. Add bread or warm tortillas to your meal -- your choice. Enjoy!

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13MONEY SAVING TIP: Since you will only be using 1/4 to 1/2 cup of Rotel, you can freeze the rest in a sandwich baggie. As soon as it is frozen, transfer the Rotel to a ziplock bag. I use this method to freeze small amounts of salsa, Rotel, green chilis, canned tomatoes, tomato sauce, etc.

About this Recipe

Course/Dish: Chicken, Other Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free