bonnie's mexican green chile hot pot

★★★★★ 1
a recipe by
BonniE !
Cottonwood, CA

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!

★★★★★ 1
serves 4 to 6
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For bonnie's mexican green chile hot pot

  • 6
    chicken thighs, bones removed, skin on
  • 2
    tablespoons olive
  • 1
    tablespoon bacon grease
  • salt and pepper to taste
  • 3
    russet potatoes, peeled and cubed
  • 1
    large onion, cut into chunks
  • 4
    large carrots, scraped, cut into chunks
  • 1
    7 ounce can of whole green chiles, drained, cut into one-inch pieces
  • 1
    cup mushrooms, sliced, or 1 can mushrooms, drained
  • 2
    tablespoons minced garlic
  • 2
    cups chicken broth or stock
  • 1/4 to 1/2
    cup of mild rotel
  • 1
    tablespoon worcestershire
  • 1/2
    tablespoon cumin
  • 1
    tablespoon of natures seasoning
  • 1/4
    cup marsala wine

How To Make bonnie's mexican green chile hot pot

  • 1
    Note. My inspiration for this recipe was Andy Anderson's Awesome Baked Garlic & Chicken. Thanks, Chef!
  • 2
    Wash and peel the potatoes, cut into cubes. Peel onion and cut into chunks. Wash and scrape the carrots, cut into chunks.
  • 3
    Blot the vegetables with a clean towel. Set aside
  • 4
    Rinse 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.
  • 5
    Sprinkle thighs with salt and pepper on both sides.
  • 6
    Place 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.
  • 7
    Remove the browned thighs to a plate. Set aside.
  • 8
    Preheat oven to 375 degrees
  • 9
    Scrape 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.
  • 10
    Add 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.
  • 11
    Slowly, pour in the 2 cups chicken broth, 1/4 cup wine, and 1 TBS Worcestershire sauce over the chicken. Don't stir.
  • 12
    Bake 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!
  • 13
    MONEY 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.