This delicious stew is made with chicken, vegetables and hints of Mexican flavors – oregano, lime, cilantro, and diced green chilies. Chicken is a neutral tasting protein and that means it can be paired with all kinds of flavors. This stew is one of the best ways to showcase the appeal of chicken!
It’s really simple to prepare and you will just need the ingredients and one pot to make it. It’s best to brown the chicken before adding it to the stew to create a rich flavor base. You can use chicken thighs or chicken breasts, as you prefer, or even some of each.
This doesn’t have to be a spicy dish if that isn’t what you want. You are in control of how much chili goes into the mix. As for the other ingredients, you can leave out anything you don’t like or add in some extra veggies or spices.
Why You’ll Love the Recipe:
This chicken stew is incredibly simple to make and the flavors are amazing. It’s a cozy comfort food style dish that the whole family is going to love.
How to Serve It:
Enjoy this stew with rice or tortillas. It’s also good with a simple salad on the side.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and just warm it back up later if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use turkey instead of chicken or even pork.
Green Chile Chicken Stew
Ingredients
- 2 pounds bone-in skin-on chicken breasts and/or thighs
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- 1 cup diced onion
- 2 minced large garlic cloves
- 2 tablespoons all-purpose flour
- 8 ounces canned green chilies not drained
- 1 pound chopped red potatoes
- Juice of 1 lime
- 32 ounces chicken stock
- ¼ cup chopped cilantro
Instructions
- Heat the oil in a pot.
- Season the chicken with salt and add it to the pot skin side down.
- Brown it for 5 minutes or until golden, then transfer on to a cutting board.
- Melt the butter in the pot and then add the onion, chilies and garlic. Cook for 2 minutes.
- Add the flour and stir well and then add the potatoes and the stock.
- Put the chicken skin side down in the pot, adding water if needed to ensure the chicken is covered.
- Bring to a boil and then turn the temperature down and simmer uncovered for 25 minutes or until the chicken is 165°F in the center.
- Take out the chicken and discard the skin and bones, then cut it into chunks and add back into the stew.
- Stir in the cilantro and lime juice, add more salt if needed, and serve.
- Enjoy!
