Green Chile Chicken Stew
Ingredients:
Boneless skinless chicken thighs or breasts (1½ pounds, cut into chunks)
Olive oil (2 tablespoons)
Onion (1 medium, diced)
Garlic (3 cloves, minced)
Green chiles (1 cup, roasted and chopped – Hatch or canned)
Russet potatoes (2 medium, peeled and diced)
Chicken broth (4 cups)
Cumin (1 teaspoon)
Oregano (1 teaspoon, preferably Mexican)
Salt (to taste)
Black pepper (to taste)
Fresh cilantro (¼ cup, chopped – optional)
Lime wedges (for serving – optional)
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the chicken chunks and cook until lightly browned on all sides, about 5–7 minutes.
5. Stir in the chopped green chiles, potatoes, cumin, oregano, salt, and pepper.
6. Pour in the chicken broth and bring the stew to a boil.
7. Reduce the heat and simmer uncovered for 25–30 minutes, or until the potatoes are tender and the chicken is fully cooked.
8. Taste and adjust seasoning as needed.
9. Stir in chopped cilantro if using.
10. Serve hot with lime wedges on the side.
Prep: 15 min | Cook: 30 min | Total: 45 min
Servings: 4 | Calories: 380 per servi
