Chicken Green Chili Stew

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 1 large onion, diced 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 4 cups chicken stock
  • One 7-ounce can fire-roasted green chiles, drained and rinsed
  • 1 large russet potato, peeled and cubed small
  • Chopped cilantro, for serving, optional
  • Grated pepper jack cheese, for serving, optional
Directions
  • Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.

  • Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.

  • Serve in bowls topped with cilantro and cheese if using.


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