Description
A hearty and flavorful Green Chile Chicken Stew featuring tender chicken thighs simmered with green chilies, corn, tomatoes, and aromatic spices. Perfect for a comforting meal with a mild spicy kick and fresh cilantro garnish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 2 cups diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- salt and pepper to taste
Garnish and Serving
- 1 cup chopped fresh cilantro for garnish
- lime wedges for serving
Instructions
- Heat the oil: Heat olive oil in a large pot or Dutch oven over medium heat.
- Sauté onions: Add the chopped onion and cook for 3 to 4 minutes until translucent and softened.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the chicken: Add the chicken pieces to the pot, season with salt and pepper, and cook for 5 to 7 minutes until the chicken is browned on all sides.
- Add liquids and vegetables: Pour in the chicken broth, then add diced tomatoes, diced green chilies, corn kernels, ground cumin, dried oregano, and paprika. Stir well to combine all ingredients.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Adjust seasoning and thickness: Taste and adjust salt and pepper as needed. If a thicker stew is preferred, simmer uncovered for an additional 5 to 10 minutes to reduce the liquid.
- Serve and garnish: Ladle the stew into bowls and garnish with chopped fresh cilantro and lime wedges. Serve hot for a delicious and warming meal.
Notes
- You can substitute chicken breasts for thighs, but thighs remain juicier and more flavorful.
- If you prefer more heat, add some chopped jalapeños or extra green chilies.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Serve with warm tortillas or crusty bread for a complete meal.
- Adjust the thickness by simmering longer uncovered or adding a cornstarch slurry if desired.
