Chef Fiona’s Green Chili Braised Chicken

Chef Fiona’s Green Chili Braised Chicken

Serves 4

Chef Fiona Bohane is passionate about local ingredients and regularly sources them in tour cities to deliver meals with the freshest ingredients for DMB crew. She kicked off the DMB Summer Tour 2014 with a specialty Green Chili Braised Chicken recipe paired with Dreaming Tree Crush Red Blend.

“This chicken is out of this world.”

— Dave Matthews


  • 2 each, organic, free-range, locally grown (if available) chicken drumsticks, thighs, and breasts (cut in half, across the bone)


  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon thyme
  • Pinch of cayenne or 1 tablespoon Mexican spice mix


  • 1 medium yellow onion, julienned
  • 1 large stalk celery, 1/2 inch sliced
  • 1 large carrot, 1/2 inch sliced
  • 5 cloves garlic, crushed
  • 1 poblano pepper
  • 1 anaheim pepper
  • 2 hatch pepper, chopped, or 1 small can drained
  • 1 jalapeno, seeded, sliced (leave seeds in if you like spice)
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 cup beer, preferably Mexican beer, but any lager can be used
  • 1 cup chicken stock
  • 5 sprigs fresh oregano
  • 1 bay leaf
  • Salt and pepper
  • Honey (optional)
  • Handful fresh cilantro, chopped
  • 1 lime cut into wedges
  • Dollop of sour cream

  1. Rub chicken with spice mix.
  2. Take a large heavy bottomed pan and heat over medium-high heat. Add oil. In batches, brown chicken on all sides (should take 10-15 minutes). Do not overcrowd the pan. (Reduce heat if pan begins to smoke, but don’t worry if spice mix sticks to pan, it will be removed in next step and adds nice flavor). Place chicken in an ovenproof dish large enough so that the chicken will lie comfortably in a single layer.
  3. Reduce pan to medium.
  4. Drain all but 1-2 tablespoons of oil from pan and add onions, celery, carrots, and salt, sauté for 2-3 minutes until the vegetables start to cook, add garlic, sauté 1-2 minutes.
  5. Add peppers, cook until lightly brown.
  6. Add beer, reduce by a third.
  7. Add chicken stock, bring to boil.
  8. Add stock mixture to ovenproof pan, with bay leaf, oregano.
  9. Cover with lid or wrap in tinfoil (if foil touches top of chicken place a piece of parchment paper on top of the chicken then wrap in foil).
  10. Place in a 350 degree oven for 1½ hours (if using convection oven cut the time by 30 minutes). Check after 1 hour, you want the chicken to be very tender but not falling off the bone.
  11. Remove the chicken from oven and rest for 5 minutes, remove bay leaf and oregano stalks. Season sauce with salt, pepper, and a little honey to taste.

Serve over rice with cilantro, a dollop of sour cream, lime wedges, and your favorite hot sauce.