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Green Chile Chicken Stew

A comforting Green Chile Chicken Stew that's easy to make and filled with savory flavors, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

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.

Method
 

Cooking
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the chicken pieces to the pot, season with salt and pepper, and cook until browned, about 5-7 minutes.
  5. Pour in the chicken broth and add the diced tomatoes, diced green chilies, corn, cumin, oregano, and paprika. Stir well to combine.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
  7. Taste and adjust seasoning if necessary. Simmer uncovered for an additional 5-10 minutes for a thicker stew.
  8. 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.