Green Chile Stew with Chicken

Ingredients : 

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups diced green chiles (roasted Hatch or canned, mild or hot)
• 3 medium potatoes, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 4 cups chicken broth
• 1 cup diced tomatoes (optional, for extra flavor)
• ¼ cup chopped cilantro (optional, for garnish)
• Juice of 1 lime

Instructions :

1. Brown the Chicken:
   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set aside.
2. Sauté Vegetables:
   In the same pot, add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds more.
3. Add the Chiles and Spices:
   Stir in the green chiles, cumin, oregano, paprika, salt, and pepper. Cook for 2 minutes to release the flavors.
4. Simmer the Stew:
   Add the diced potatoes, browned chicken, and chicken broth (plus tomatoes if using). Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until the potatoes are tender and the chicken is cooked through.
5. Finish and Serve:
   Stir in lime juice and adjust seasoning to taste. Garnish with fresh cilantro before serving.

Serving Suggestions

Serve this Green Chile Chicken Stew with warm flour tortillas, cornbread, or a side of rice. It’s even better the next day as the flavors deepen.