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Green Chile Chicken Stew Recipe

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4.8 from 147 reviews

This Green Chile Chicken Stew is a hearty and flavorful dish featuring tender chicken thighs simmered with green chilies, tomatoes, corn, and a blend of spices. Perfect for a comforting meal, it combines a subtle kick from the chilies with aromatic herbs, making it a satisfying stew ideal for chilly evenings.

Ingredients

Stew 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

  1. Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
  2. Sauté the onion: Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent and softened.
  3. Add the garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
  4. Brown the chicken: Add the chicken thigh pieces to the pot, season with salt and pepper, and cook for 5-7 minutes until the chicken is browned on all sides.
  5. Add broth and vegetables: Pour in the chicken broth, then add the diced tomatoes, diced green chilies, corn, cumin, oregano, and paprika. Stir everything together until well combined.
  6. Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
  7. Adjust thickness and seasoning: Taste the stew and add more salt or pepper if needed. For a thicker stew, remove the lid and simmer uncovered for an additional 5-10 minutes to reduce the liquid.
  8. Serve: Ladle the stew into bowls, garnish with chopped fresh cilantro, and serve with lime wedges on the side for squeezing over the stew.

Notes

  • Use boneless, skinless chicken thighs for the best tenderness and flavor.
  • You can substitute canned corn with fresh or frozen corn depending on availability.
  • Adjust the amount of green chilies to control the heat level according to your preference.
  • This stew can be reheated and often tastes even better the next day as flavors meld.
  • Serve with warm tortillas or crusty bread for a complete meal.

Find it online: https://forkvista.com/green-chile-chicken-stew-recipe/