Green Chile Stew With Chicken

• 1 lb chicken breasts or thighs, boneless and skinless (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3-4 medium potatoes, peeled and diced into cubes
• 2 cups green chile (fresh roasted, canned, or frozen), chopped (mild or hot, depending on your preference)
• 1 (4 oz) can diced green chilies (optional, for extra heat)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon lime juice (optional, for extra freshness)
• Fresh cilantro for garnish (optional)
• 1 cup frozen corn kernels (optional, for added texture)

Instructions for Making Green Chile Stew with Chicken:

Step 1: Sauté the Chicken

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped chicken pieces and season with salt and pepper.
• Cook the chicken for 5-7 minutes, stirring occasionally, until it is browned on all sides. Remove the chicken from the pot and set it aside.

Step 2: Sauté the Aromatics

• In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is softened and fragrant.

Step 3: Add the Vegetables and Spices

• Add the diced potatoes, green chiles, cumin, oregano, and the can of diced green chilies (if using) to the pot. Stir to combine.
• Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pot to release any browned bits from the chicken and aromatics.

Step 4: Simmer the Stew

• Return the cooked chicken to the pot, along with any juices that may have accumulated. Stir to combine.
• Cover the pot and let the stew simmer for 25-30 minutes, or until the potatoes are tender and the chicken is cooked through. If you’re using frozen corn, add it during the last 10 minutes of cooking.
• Taste and adjust the seasoning with more salt, pepper, or cumin if needed.

Step 5: Finish the Stew

• Once the stew is ready, add the lime juice (if using) for a touch of brightness. Stir well.

Step 6: Serve and Garnish

• Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve with warm tortillas, crusty bread, or over rice for a complete meal.

Tips for the Perfect Green Chile Stew with Chicken:

1. Green Chile Heat: You can adjust the heat level of the stew by using mild or hot green chiles. If you like more spice, add extra diced jalapeños or a dash of hot sauce.
2. Roasted Green Chiles: For extra depth of flavor, use fresh roasted green chiles. Simply roast them over an open flame or in the oven until charred, peel off the skins, and chop them up.
3. Tender Chicken: If you prefer shredded chicken, you can cook the chicken thighs or breasts whole in the broth, then shred them once they’re cooked through.
4. Add More Veggies: Feel free to add other vegetables like bell peppers, zucchini, or carrots for added flavor and texture.

Variations:

• Green Chile Stew with Pork: Substitute the chicken with pork shoulder or pork loin for a different, equally delicious version of the stew.
• Vegan Green Chile Stew: For a plant-based version, replace the chicken with tofu or more potatoes, and use vegetable broth instead of chicken broth.
• Spicy Green Chile Stew: For extra spice, use a combination of fresh jalapeños, serrano peppers, or even chipotle peppers for a smoky heat.

Final Thoughts

This Green Chile Stew with Chicken is the perfect dish for anyone who loves a hearty, flavorful stew with a little kick. The tender chicken, creamy potatoes, and smoky, spicy green chiles create a comforting, satisfying meal that’s perfect for any occasion. Serve it up with warm tortillas or a side of rice, and enjoy the rich, savory flavors of this delicious stew!