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 nine-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.

News Source : https://www.oregonlive.com/nytcooking/2026/05/777654017-chicken-and-kale-hatch-chile-bowl.html