Green Chile Chicken Stew
Warm up with a comforting bowl of Green Chile Chicken Stew, a flavorful fusion of tender chicken thighs, smoky roasted green chiles, and hearty potatoes simmered to perfection in a spiced broth. This one-pot recipe makes use of authentic Hatch green chiles for an unmistakable kick of heat, balanced by earthy cumin, fragrant oregano, and a bright squeeze of lime juice. Ready in just an hour, this stew is an ideal choice for cozy weeknight dinners or hearty family meals. Garnish with fresh cilantro for an optional burst of freshness, and serve with warm tortillas or crusty bread to soak up every savory drop. Perfect for spice lovers, this gluten-free dish delivers bold Southwestern flavors in every spoonful!
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Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1.5 cups roasted green chiles, chopped (Hatch chiles preferred)
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed)
- 0.25 cup fresh cilantro, chopped (optional garnish)
Directions
Step 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2
Season the chicken thighs with a pinch of salt and pepper, then add them to the pot. Cook for 4-5 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
Step 3
In the same pot, add the diced yellow onion and cook, stirring occasionally, for 3-4 minutes until softened.
Step 4
Add the minced garlic and cook for another 1 minute until fragrant.
Step 5
Stir in the roasted green chiles, ground cumin, and dried oregano. Cook for 2 minutes to enhance the flavors.
Step 6
Pour in the chicken broth and bring the mixture to a gentle simmer.
Step 7
Add the cubed potatoes to the pot, then return the chicken thighs along with any accumulated juices. Reduce the heat to medium-low, cover, and let simmer for 25 minutes, or until the chicken is fully cooked and the potatoes are tender.
Step 8
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the stew.
Step 9
Stir in the lime juice and adjust the seasoning with additional salt and pepper, if needed.
Step 10
Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2892.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2463.6 |
| Total Fat 105.6g | 0% |
| Saturated Fat 24.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 850.5mg | 0% |
| Sodium 5265.2mg | 0% |
| Total Carbohydrate 172.2g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 24.1g | |
| Protein 211.2g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 402.8mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 6580.4mg | 0% |
Source of Calories