Green Chile Chicken Stew
A comforting Green Chile Chicken Stew that's easy to make and filled with savory flavors, perfect for family dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil (Use extra virgin olive oil for flavor. Heat just until it shimmers.)
- 1 medium onion, chopped (Yellow onion cooks down nicely and gives a sweet base.)
- 3 cloves garlic, minced (Mince fresh garlic for the best aroma.)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (Thighs stay juicy during simmering.)
- 2 cups chicken broth (Use low-sodium broth for better control of salt.)
- 2 cups diced tomatoes (Fresh or canned; if using fresh, drain if very juicy.)
- 1 can (4 oz) diced green chilies (Hatch green chilies are ideal for flavor.)
- 1 cup corn kernels (Fresh, frozen, or canned; rinse canned to reduce sodium.)
- 1 teaspoon ground cumin (Toast cumin quickly in the pot for a deeper aroma.)
- 1 teaspoon dried oregano (Mexican oregano works well, but regular is fine.)
- 1 teaspoon paprika (Smoked adds depth, while sweet keeps it mild.)
- Salt and pepper, to taste (Start with a little; adjust after simmering.)
- 1 cup chopped fresh cilantro, for garnish (Add at the end to keep its fresh flavor.)
Instructions
Cooking
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes, until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pot, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Pour in the chicken broth and add the diced tomatoes, diced green chilies, corn, cumin, oregano, and paprika. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Simmer uncovered for an additional 5-10 minutes for a thicker stew.
- Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
Notes
Store in an airtight container in the refrigerator for 3-4 days or freeze in meal-sized portions for up to 3 months. Add creamy texture with Greek yogurt or cream at the end, and stretch with potatoes or bell peppers.