Print

Green Chile Chicken Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 373 reviews

This Green Chile Chicken Stew is a hearty and flavorful dish featuring tender chicken thighs simmered in a savory broth with tomatoes, green chilies, and aromatic spices. Perfect for a comforting meal, it’s garnished with fresh cilantro and lime wedges to add a bright finish.

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

Garnish

  • 1 cup chopped fresh cilantro
  • Lime wedges for serving

Instructions

  1. Heat the Oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables and chicken.
  2. Sauté Onion: Add the chopped onion to the pot and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and fragrant.
  3. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its flavor without burning.
  4. Brown the Chicken: Add the chicken thigh pieces to the pot, season with salt and pepper, and cook for 5-7 minutes until browned on all sides, ensuring good flavor development.
  5. Add Liquids and Spices: Pour in the chicken broth and add the diced tomatoes, diced green chilies, corn kernels, ground cumin, dried oregano, and paprika. Stir well to combine all ingredients.
  6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 30 minutes, stirring occasionally, until the chicken is thoroughly cooked and tender.
  7. Adjust and Thicken: Taste the stew and adjust seasoning if needed. If a thicker stew is desired, 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 lime wedges on the side to squeeze over for added brightness.

Notes

  • Use fresh or canned diced tomatoes depending on availability and preference.
  • Corn can be fresh, frozen, or canned; adjust cooking time slightly if using frozen.
  • Adjust the amount of green chilies to control the level of spiciness.
  • For a thicker stew, simmer uncovered after the initial cooking time to reduce excess liquid.
  • This stew pairs well with warm tortillas or crusty bread.

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