Green Chile Chicken Stew Recipe
This hearty Green Chile Chicken Stew is a comforting dish packed with flavors from green chilies, tender chicken, and a variety of vegetables. Perfect for chilly days, this stew is both nutritious and satisfying.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 2 cups diced tomatoes fresh or canned
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels fresh, frozen, or canned
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- salt and pepper to taste
- 1 cup chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes, until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pot, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Pour in the chicken broth and add the diced tomatoes, diced green chilies, corn, cumin, oregano, and paprika. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Taste and adjust seasoning if necessary. If you prefer a thicker stew, simmer uncovered for an additional 5-10 minutes.
- Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
Notes
For added heat, consider using spicy green chilies or adding some diced jalapeños.
You can substitute chicken thighs with chicken breasts if preferred; just adjust cooking time as needed.
This stew freezes well, making it perfect for meal prep. Simply thaw and reheat when ready to serve.