Chicken Chile Pepper Stew
Warm up your table with a bowl of hearty, flavor-packed Chicken Chile Pepper Stew, a vibrant dish that brings together tender shredded chicken, smoky spices, and a medley of fresh and fiery chile peppers. This one-pot wonder combines the heat of green and red chiles with the earthy depth of cumin, smoked paprika, and coriander, all simmered in a fragrant broth enriched with tomatoes and fresh lime juice. Quickly seared chicken thighs add a savory richness, while chopped cilantro finishes the dish with a refreshing pop. Ready in under an hour, this comforting stew is perfect for weeknight dinners or entertaining, and it pairs beautifully with crusty bread or a side of rice. Bursting with bold flavors and easy to prepare, this Chicken Chile Pepper Stew is a must-try for spice lovers seeking a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium green chile peppers, diced
- 2 medium red chile peppers, diced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 4 cups chicken broth
- 14.5 ounces diced tomatoes (canned)
- 0.25 cup fresh cilantro, chopped
- 1 large lime, juiced
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add olive oil.
Sear the chicken thighs in the pot for 2-3 minutes on each side until golden brown. Remove them from the pot and set aside.
In the same pot, add the diced yellow onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced green and red chile peppers, and cook for 2-3 minutes to soften slightly.
Add cumin powder, smoked paprika, and ground coriander to the pot, stirring to coat the vegetables evenly with the spices.
Pour in the chicken broth and scrape the bottom of the pot to deglaze, releasing any flavorful brown bits.
Add the diced tomatoes along with their juices and stir to combine.
Return the seared chicken thighs to the pot, ensuring they are mostly submerged in the liquid.
Bring the stew to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes until the chicken is tender and cooked through.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot and stir well.
Taste the stew and adjust seasoning with additional salt or black pepper as needed.
Stir in the chopped cilantro and lime juice just before serving for a fresh burst of flavor.
Serve the Chicken Chile Pepper Stew hot, optionally garnished with extra cilantro or a dollop of sour cream.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5765 mg | 251% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 33.7 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 348 mg | 27% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3733 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
