Green Chile Stew with Chicken is a comforting, flavorful dish packed with tender chicken, green chiles, and a perfect blend of spices. It’s a popular Southwestern dish that combines the heat of the chiles with the richness of the broth. Here’s a simple recipe to make this hearty stew!
Green Chile Stew with Chicken
Ingredients:
- 1 1/2 lbs chicken breast or thighs (boneless, skinless)
- 1 tbsp olive oil (for cooking)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 (4 oz) cans diced green chilies (or 1 cup roasted and peeled fresh green chiles)
- 2 medium potatoes, peeled and diced
- 1 cup frozen or fresh corn kernels (optional)
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional for extra depth)
- 1/2 tsp ground coriander (optional)
- Salt and pepper to taste
- 1 tbsp lime juice (optional, for added freshness)
- Fresh cilantro for garnish (optional)
Instructions:
1. Cook the Chicken:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Season the chicken breasts or thighs with a pinch of salt, pepper, and 1/2 tsp of cumin. Cook the chicken in the pot for 5-7 minutes per side, or until browned and cooked through.
- Remove the chicken from the pot and set it aside. Once it cools slightly, shred the chicken using two forks or chop it into bite-sized pieces.
2. Sauté Vegetables:
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the Broth and Spices:
- Add the chicken broth, diced green chilies, diced potatoes, corn (if using), and the remaining cumin, chili powder, smoked paprika, and ground coriander.
- Stir well to combine, making sure all the spices are evenly distributed.
4. Simmer the Stew:
- Bring the stew to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender.
- Add the shredded chicken back into the pot and stir. Simmer for an additional 5-10 minutes to allow the flavors to meld together.
5. Final Touches:
- Taste the stew and adjust the seasoning with salt and pepper as needed.
- Stir in lime juice if desired for a bit of brightness.
6. Serve:
- Ladle the stew into bowls and garnish with fresh cilantro if desired.
- Serve with warm tortillas, cornbread, or a side salad for a complete meal!
Tips:
- Roast your own green chiles: If you have access to fresh green chiles, you can roast them on the stove or grill, peel off the skin, and chop them for a more authentic flavor.
- Add some heat: If you like your stew spicy, throw in a chopped jalapeño or a few dashes of hot sauce.
- Creamy twist: For a creamier texture, add a splash of heavy cream or a couple tablespoons of sour cream right before serving.
- Make it ahead: This stew tastes even better the next day as the flavors continue to develop. You can make it ahead and store it in the fridge for up to 3 days or freeze it for up to 3 months.
This Green Chile Stew with Chicken is a cozy, flavorful dish that packs a punch of Southwest heat and is perfect for a hearty meal. Let me know how it turns out if you make it!