Green Chile Chicken Stew
Instructions
1. Cook the Chicken:
In a large pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper, then add them to the pot.
Cook for 5-7 minutes, turning occasionally, until lightly browned on all sides. Remove the chicken and set aside.
2. Sauté the Aromatics:
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
3. Build the Stew Base:
Add the diced green chiles, cumin, and oregano to the pot. Cook for 2 minutes, stirring occasionally.
Stir in the diced tomatoes, potatoes, carrots, and chicken broth. Return the chicken to the pot.
Bring to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is tender and the vegetables are cooked through.
4. Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the stew and stir to combine.
Simmer uncovered for an additional 5-10 minutes to let the flavors meld.
5. Season and Finish:
Stir in the chopped cilantro. Taste and adjust seasoning with salt and black pepper as needed.
6. Serve:
Ladle the green chile chicken stew into bowls and serve hot.
Pair with warm tortillas or crusty bread for a complete meal.
Notes
For extra heat, include some of the green chile seeds or add a diced jalapeño.
You can substitute chicken thighs with chicken breasts, though thighs add more flavor and tenderness.
Enjoy your Green Chile Chicken Stew!