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(132)
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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
    132 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!

    Robyn

    The hubs says: who cuts up chicken in a bowl? I recommend dicing chicken after cooking before adding it to the bowl. And will massage kale next time. Added mango chunks.

    Delicious

    I made this tonight with a few modifications and it was great! I decided to sauté the kale for a few minutes with just the hatch chilis to soften it up. I added smoked paprika to the chicken when cooking too and finished it all with a few pepitas in addition to the avocado. Will make this again! Thank you

    Kris

    Love how easy-peasy this is. Ended up adding the beans and the kale after the chilis and placed the chicken on top. Cold kale and beans didn't sound terribly appetizing. If I did that again, I would add more liquid. Kind of dried out once the chicken was cooked. Added some leftover sweet potato to the dish as well. Will squeeze some lime on top next time

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