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Green Chile Chicken Stew

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A comforting, mildly spicy stew featuring tender chicken, roasted green chiles, and vegetables simmered in a flavorful broth — perfect for chilly evenings.

Ingredients

Scale
  • 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-sized pieces
  • 2 cups roasted green chiles, chopped (e.g., Hatch or anaheim)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 2 medium potatoes, peeled and diced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 4 cups chicken broth
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • Optional garnish: fresh cilantro, lime wedges, sour cream

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  2. Stir in garlic, cumin, oregano, and paprika; cook 1 minute until fragrant.
  3. Add chicken pieces; season with salt and pepper. Cook until lightly browned, about 4 minutes.
  4. Stir in roasted green chiles, potatoes, and chicken broth. Bring to a simmer.
  5. Reduce heat to medium-low, cover, and simmer 15–20 minutes until chicken is cooked through and vegetables are tender.
  6. Taste and adjust seasoning if needed. If stew is too thin, uncover and simmer a few minutes to reduce; if too thick, add a bit more broth.
  7. Ladle into bowls and garnish with cilantro, a squeeze of lime, and a dollop of sour cream if desired.

Notes

  • To roast fresh chiles, char over flame or broiler, then peel and dice.
  • For extra heat, add a diced jalapeño or a pinch of cayenne.
  • Substitute sweet potatoes for regular potatoes for a twist.
  • Make it in a slow cooker: sauté aromatics and chicken, then transfer all ingredients to cooker; cook on low 4–6 hours.
  • Leftovers taste even better the next day — store in fridge up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://ukfinda.com/green-chile-chicken-stew/