Chicken Chile Colorado

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.8
  • Total Fat: 6.7 g
  • Cholesterol: 51.8 mg
  • Sodium: 153.5 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 13.6 g

View full nutritional breakdown of Chicken Chile Colorado calories by ingredient
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Number of Servings: 6


    2 T lard
    4 boneless, skinless chicken thighs, cut in 1/2" pieces
    3 medium baking potatoes, peeled, cut in 1/2" pieces
    12 dried red chiles (califonia or new mexico)
    2 bay leaves
    6 dried chiles de arbol
    3 cloves garlic
    1/2 t ground cumin
    1/2 t oregano
    1/4 tsp salt


Put lard in pan. (I have to. Hubby is Mexican with a capitol M), you could sub another oil or cook meat in it's own fat. Cook chicken in skillet over medium high heat until cooked through. Add potatoes and salt. Cook until potatoes are tender. Meanwhile, remove stems of chiles and boil them until skins are soft and pliable in 2 qts water. Remove chiles from heat and using tongs remove the chiles and put into blender with garlic. Process adding leftover water gradually until it has a consistency of ketchup. Pour chile sauce through sieve (or sifter) to catch seeds and skins into chicken and potato mixture. Simmer until thickens slightly. Serve with mashed pinto beans and/or mexican rice and warm corn tortillas. Makes 6 1-cup servings. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MAMA23GRLZ1BOY.

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