- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 to 6 servings
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.
