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<\/p>\n<\/p>\n
1.5 lbs (680g) boneless, skinless chicken thighs (or breasts)<\/p>\n
1 tbsp olive oil<\/p>\n
1 small white onion, diced<\/p>\n
2 garlic cloves, minced<\/p>\n
1 lb (450g) fresh green chiles (like Hatch or Anaheim), roasted, peeled, and diced (or 2 cans, 7 oz each, diced green chiles)<\/p>\n
2 medium potatoes, peeled and diced into 1-inch cubes<\/p>\n
2 medium carrots, sliced into 1\/2-inch rounds<\/p>\n
1 can (14.5 oz) diced tomatoes<\/p>\n
1 tsp ground cumin<\/p>\n
1\/2 tsp dried oregano<\/p>\n
4 cups chicken broth<\/p>\n
1\/2 cup fresh cilantro, chopped<\/p>\n
Salt and black pepper to taste<\/p>\n
<\/p>\n<\/div>\n
<\/div>\nIn 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.<\/p>\n
Cook for 5-7 minutes, turning occasionally, until lightly browned on all sides. Remove the chicken and set aside.<\/p>\n
In the same pot, add the diced onion and cook for 3-4 minutes until softened.<\/p>\n
Stir in the garlic and cook for 30 seconds until fragrant.<\/p>\n
Add the diced green chiles, cumin, and oregano to the pot. Cook for 2 minutes, stirring occasionally.<\/p>\n
Stir in the diced tomatoes, potatoes, carrots, and chicken broth. Return the chicken to the pot.<\/p>\n
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.<\/p>\n
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the stew and stir to combine.<\/p>\n
Simmer uncovered for an additional 5-10 minutes to let the flavors meld.<\/p>\n
Stir in the chopped cilantro. Taste and adjust seasoning with salt and black pepper as needed.<\/p>\n
Ladle the green chile chicken stew into bowls and serve hot.<\/p>\n
Pair with warm tortillas or crusty bread for a complete meal.<\/p>\n
For extra heat, include some of the green chile seeds or add a diced jalape\u00f1o.<\/p>\n
You can substitute chicken thighs with chicken breasts, though thighs add more flavor and tenderness.<\/p>\n
Enjoy your Green Chile Chicken Stew!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients (Serves 6-8) For the Stew: 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts) 1 tbsp olive oil 1 small white onion, diced 2 garlic cloves, minced 1 lb (450g) fresh green chiles (like Hatch or Anaheim), roasted, peeled, and diced (or 2 cans, 7 oz each, diced green chiles) 2 medium potatoes, peeled […]<\/p>\n","protected":false},"author":1,"featured_media":6384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t