🍲 Green Chile Chicken Stew
🍽️ Serves: 6 | ⏲️ Prep: 15 min | Cook: 45–60 min
🧂 Ingredients
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1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts
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1 tbsp olive oil
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1 medium onion, diced
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3–4 cloves garlic, minced
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4–6 roasted green chiles, peeled and chopped (or one 7 oz can diced green chiles)
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3 medium Yukon Gold or russet potatoes, peeled and diced
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4 cups chicken broth (preferably low-sodium)
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1 tsp ground cumin
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1/2 tsp dried oregano (Mexican oregano if available)
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Salt and pepper to taste
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Optional: 1/2 tsp smoked paprika or chili powder for depth
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Garnish: chopped cilantro, lime wedges, avocado, shredded cheese, or sour cream
👨🍳 Instructions
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Cook the Chicken
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In a large pot, heat olive oil over medium heat.
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Season chicken with salt and pepper, then sear until browned on both sides (4–5 min per side). Remove and set aside (it’ll finish cooking in the stew).
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Sauté Aromatics
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In the same pot, add a little more oil if needed. Sauté onion until soft, then add garlic and cook for 1 more minute.
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Add Chiles & Spices
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Stir in chopped green chiles, cumin, oregano, and any optional spices.
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Build the Stew
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Return chicken to the pot. Add diced potatoes and chicken broth.
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Bring to a boil, then reduce to a simmer. Cook for 30–40 minutes, until chicken is cooked through and potatoes are tender.
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Shred Chicken
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Remove chicken, shred it with two forks, and return to the pot. Simmer for another 5–10 minutes to blend flavors. Adjust seasoning to taste.
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Serve Hot
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Ladle into bowls and top with your favorite garnishes.
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🔄 Tips & Variations
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Thicker stew: Mash some potatoes into the broth near the end.
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Add beans or corn for a heartier meal.
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Use a rotisserie chicken to save time—just add it after potatoes are cooked.
Would you like a slow cooker or Instant Pot version of this recipe?