Experience the vibrant flavors of the Southwest with this Green Chile Chicken Stew. Packed with tender chicken, fire-roasted Hatch chiles, and a blend of savory spices, this stew brings warmth and comfort to any table. Perfect for a chilly evening or when you’re in the mood for something with a little kick, the stew offers a delightful balance of heat from the green chiles and freshness from the lime and cilantro. With a hearty base of chicken broth, rice, and corn, this dish is both filling and nutritious. Serve it with your favorite garnishes, and you’ve got a meal that’s sure to become a household favorite.
Ingredients
For the Stew:
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 cup corn (from about 2 ears)
- 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 (canned chiles can be used as a substitute)
- 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
Optional Garnishes:
- Lime wedges
- Avocado chunks
- Fresh cilantro
- Crispy tortilla strips
- Sour cream
Instructions
Step 1: Sauté the Vegetables and Spices
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced yellow onion and corn to the pot. Sauté for 5-6 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the minced garlic, ground coriander, cumin, paprika, salt, and black pepper. Cook for an additional 1-2 minutes, stirring frequently to release the aromas of the spices.
Step 2: Incorporate the Chiles and Salsa Verde
- Add the diced Hatch chiles to the pot, stirring to combine with the vegetables and spices. If using canned chiles, drain and rinse before adding.
- Pour in the jar of salsa verde and cook for 2-3 minutes, allowing the flavors to meld together.
Step 3: Add the Broth and Rice
- Pour in the chicken broth and water, and bring the mixture to a gentle boil.
- Stir in the long-grain white rice, then reduce the heat to low and cover the pot. Let the stew simmer for 15-20 minutes, or until the rice is cooked through and tender.
Step 4: Add the Chicken and Lime Juice
- Once the rice is fully cooked, stir in the pulled rotisserie chicken, ensuring it’s evenly distributed throughout the stew.
- Add the lime juice and fresh cilantro to brighten the flavors. Simmer the stew for another 5 minutes, allowing the chicken to heat through.
Step 5: Serve and Garnish
- Ladle the hot stew into bowls, and garnish with your choice of toppings: lime wedges for extra zing, creamy avocado chunks, fresh cilantro, crunchy tortilla strips, or a dollop of sour cream for a rich finish.
Conclusion
This Green Chile Chicken Stew brings together bold flavors and wholesome ingredients in a warm and satisfying dish. The combination of smoky Hatch chiles, savory chicken, and zesty lime creates a balanced and vibrant stew that’s perfect for any occasion. Customize it with your favorite toppings to make each bowl your own. Whether you’re feeding a crowd or looking for a cozy meal at home, this stew is sure to hit the spot and become a regular on your menu. Enjoy!