Here’s a hearty, flavorful Green Chile Stew with Chicken — a Southwestern comfort classic that balances warmth, tangy green chiles, and tender chicken. It’s great served with tortillas, cornbread, or just on its own.
🌶️ Green Chile Chicken Stew
🕒 Total Time: 45–60 minutes
🍽 Servings: 4–6
🍗 Ingredients:
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1.5 lbs (680g) boneless chicken thighs or breasts, cut into chunks
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2 tablespoons oil (olive or vegetable)
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1 medium onion, diced
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2–3 cloves garlic, minced
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1–2 cups roasted green chiles, chopped
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Use Hatch, Anaheim, or poblanos; canned or fresh roasted
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2 medium potatoes, peeled and diced
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4 cups chicken broth
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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Salt & black pepper, to taste
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Juice of 1/2 lime (optional, adds brightness)
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Chopped fresh cilantro, for garnish
🔪 Optional Add-ins:
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1 cup corn kernels (fresh or frozen)
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1 small zucchini, diced (add during last 10 min)
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1 jalapeño or serrano, minced (for more heat)
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1/4 cup heavy cream or sour cream (for a creamy version)
👨🍳 Instructions:
1. Sear the Chicken
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In a large pot or Dutch oven, heat oil over medium heat.
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Add chicken pieces, season with salt and pepper, and cook until lightly browned (about 5–6 minutes). Remove and set aside.
2. Sauté Aromatics
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In the same pot, add a bit more oil if needed.
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Sauté onions for 3–4 minutes until soft.
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Add garlic, cumin, and oregano. Cook 1 minute until fragrant.
3. Build the Stew
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Return chicken to the pot.
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Add chopped green chiles and potatoes.
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Pour in chicken broth, bring to a boil.
4. Simmer
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Reduce to low, cover partially, and simmer for 25–30 minutes, until potatoes are tender and chicken is cooked through.
5. Finish & Serve
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Stir in lime juice and adjust seasoning to taste.
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Ladle into bowls and garnish with cilantro.
🍽 Serving Suggestions:
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Warm flour tortillas, cornbread, or tortilla chips.
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Top with shredded cheese, sour cream, or avocado slices.
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Make it a full meal with rice or beans on the side.