Chicken and Kale Hatch Chile Bowl

By Brigid Ransome Washington

Updated May 7, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Ready In
20 min
Rating
4(86)
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On weekday nights when I’m clearly in the weeds, a tiny affordable can of diced green mild chiles is the key that unlocks a fast and satisfying meal for my family of four. After quickly searing boneless skinless chicken thighs, I deglaze the pan with those chiles, along with a can’s worth of tap water, creating a deep yet bright and bracing sauce — one that belies its two-ingredient composition. That simmering sauce both flavors and softens the kale leaves and black beans. My 9-year-old daughter prefers this recipe with shrimp — frozen or fresh —  and it’s easy and affordable enough that I can make both versions on the same night. (She looks forward to the leftovers.) This method could be also used with extra-firm tofu (see Tip) and sturdy vegetables like bell peppers. 

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Ingredients

Yield:4 servings

  • 1½ to 2 pounds boneless, skinless chicken thighs (4 to 6) 

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 2 tablespoons vegetable oil 

  • 1 (4-ounce) can diced mild green chiles (such as Hatch) 

  • 1 medium bunch kale, trimmed and chopped (with stems), or 4 large handfuls prechopped kale

  • 1 (15-ounce) can black beans, drained 

  • 1 avocado, thinly sliced 

  • Cooked rice, for serving (optional)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Using paper towels, pat the chicken dry and season both sides of the meat generously with salt and black pepper.

  2. Step 2

    In a skillet or high-sided pan large enough to hold all the chicken at once, heat the oil over medium-high. Add the chicken and cook until browned and the top is slightly crispy, 4 minutes per side. Using tongs, transfer the chicken to a plate.

  3. Step 3

    Reduce heat to medium and add the can of green chiles. Fill the empty can with tap water and pour into the pan. Using a wooden spoon or spatula, scrape up the browned bits. Return the chicken to the pan and nestle into the sauce; cook for another 5 minutes, until cooked through.

  4. Step 4

    Place the kale in a large serving bowl or four smaller individual bowls. Top evenly with the beans. Next, add the chicken and pour the green-chile pan sauce over the kale and beans. Top with avocado. 

    Tip

    • To use tofu instead of chicken, press 1 pound of drained extra-firm tofu to remove excess water. When searing, use the same amount of oil over medium heat. Keep in mind that tofu will naturally release on its own from the pan when it’s ready to be flipped. 

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    Ratings

    4 out of 5
    86 user ratings
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    Comments

    JJ

    We have a kale black bean burrito recipe we eat often. For the kale, we massage with lime juice, olive oil, cumin, and salt. I think that would make the base really tasty.

    Leefo

    This is tasty and nutritious, but the kale needs some time to mingle with the sauce and soften up. Next time, I will toss the kale and black beans with half of the pan sauce, wait a few minutes, and then add the chicken and the rest of the sauce, finishing with the avocado.

    Melanie

    I sauteed the kale lightly with some avocado oil and salt - this cut the bitterness and made the dish sit together more manageably. Next time I will warm the beans slightly and toss them in any remaining chile sauce so it feels more cohesive Great simple recipe, my fiance has already asked when I'll make it again!

    gordon

    Browned boneless chicken thighs. Removed from pan. Then put 1/3-1/2 jar of Trader Joe’s hatch chili salsa to deglaze. Figured that would give more flavor than tinned chilis. Put in kale and beans. Stirred and put chick thighs back on top. Let steam in covered pan on low for 20-30 min. Served with the rice and avocado and lime.

    Ben

    Am I missing something? This was bland. I like all the ingredients separately, but all together the flavour was lacking.

    AMyers

    This one was a disappointment, I went so far as to marinate the chicken ahead of time, used stock instead of water to deglaze, sautéed onions and the kale, added fresh lime and cotija when serving and still was underwhelmed with the flavor profile. I think this is an interesting concept but I’d have to play around a lot to get a result I would find flavorful enough to enjoy eating.

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