Name: Chicken Green Chili Stew
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
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.

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Chicken Green Chili Stew

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