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Green Chile Chicken Stew Recipe

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4.3 from 5 reviews

A flavorful and hearty Green Chile Chicken Stew featuring fire-roasted Hatch chiles, tender rotisserie chicken, fresh corn, and a blend of aromatic spices simmered together with salsa verde and rice. This comforting stew is perfect for an easy weeknight dinner and is garnished with fresh cilantro, avocado, and lime wedges for added brightness.

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 cup corn (from about 2 ears or 1 cup fresh-frozen corn)
  • 4 cloves garlic, minced
  • 1 tbsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 Hatch chiles, fire roasted, seeds removed and diced (or about 2 (4-oz.) cans of roasted green chiles)
  • 1 (16 oz) jar salsa verde
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 lime, juiced
  • 1 small rotisserie chicken, pulled
  • 1 tbsp fresh cilantro, chopped
  • 1/2 cup long grain white rice

Garnishes

  • Lime wedges
  • Avocado chunks
  • Fresh cilantro leaves
  • Tortilla strips
  • Sour cream

Instructions

  1. Heat Aromatics: In a large stock pot or Dutch oven set over medium heat, heat the olive oil. When hot, add the diced onion and corn. Cook, stirring occasionally, until fragrant and softened, about 6 minutes.
  2. Add Garlic and Spices: Add the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the ground coriander, cumin, paprika, salt, and black pepper. Stir continuously and cook for another minute to toast the spices.
  3. Combine Liquids and Chiles: Add the fire-roasted Hatch chiles, salsa verde, low-sodium chicken broth, water, and freshly squeezed lime juice. Increase the heat to bring the mixture to a rolling boil.
  4. Add Chicken and Simmer: Stir in the pulled rotisserie chicken and chopped cilantro. Reduce heat to a simmer and cook uncovered for 20 minutes to develop flavors.
  5. Cook the Rice: Pour in the long grain white rice, stir well, cover, and continue simmering until the rice is tender and cooked through, about 15 minutes.
  6. Garnish and Serve: Remove from heat, ladle the stew into bowls, and garnish with additional fresh cilantro, lime wedges, avocado chunks, tortilla strips, and a dollop of sour cream as desired. Serve immediately for best flavor.

Notes

  • About 1 cup fresh or fresh-frozen corn can be used interchangeably.
  • If fresh Hatch chiles are unavailable, canned roasted green chiles (about 2 4-oz. cans) are a perfect substitute.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
  • Reheat leftovers either in the microwave or on the stovetop over medium heat, adding a splash of water or chicken broth to loosen the stew if it has thickened.
  • Always reheat the stew to an internal temperature of 165°F (74°C) to ensure safety.

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