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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Recipe Information
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)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
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.
In the same pot, add the diced yellow onion and cook, stirring occasionally, for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the roasted green chiles, ground cumin, and dried oregano. Cook for 2 minutes to enhance the flavors.
Pour in the chicken broth and bring the mixture to a gentle simmer.
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.
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the stew.
Stir in the lime juice and adjust the seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5265 mg | 229% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 24.1 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 403 mg | 31% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 6580 mg | 140% | |
*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.
