Easy Green Chile Chicken Stew: The Ultimate Comfort Food Recipe
Introduction to Easy Green Chile Chicken Stew
Are you in search of a delicious and comforting meal that warms the soul? Look no further than this Easy Green Chile Chicken Stew! Packed with flavor and wholesome ingredients, this stew is the perfect dish for any day of the week. Whether you’re coming home after a long day or entertaining family and friends, this stew will bring everyone together around the dinner table.
A Personal Story Behind My Easy Green Chile Chicken Stew Journey
Growing up, my family had a tradition of gathering for hearty meals during the colder months. One of our favorites was a spicy chicken stew made with green chiles. It not only filled our bellies but also created cherished memories. Now, I love sharing this Easy Green Chile Chicken Stew recipe with my loved ones, keeping that tradition alive while adding my personal touch. It’s a recipe that brings warmth and joy, just like those family gatherings.
What Makes This Easy Green Chile Chicken Stew Recipe Special?
This recipe stands out for its simplicity and rich flavors. The combination of fire-roasted Hatch chiles, fragrant spices, and tender pulled chicken creates a delightful harmony in every spoonful. The salsa verde adds an extra kick, while the corn provides a touch of sweetness. Plus, it’s incredibly easy to make, taking just under an hour from start to finish. This stew is not only comforting but also nutritious, making it a fantastic choice for family dinners.
The Full Easy Green Chile Chicken Stew Recipe
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 cup corn (from about 2 ears)
- 4 cloves garlic, minced
- 1 tbsp ground coriander
- 1 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 Hatch chiles, fire-roasted, seeds removed and diced (If fresh not available, use canned)
- 1 (16 oz) jar salsa verde
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 lime, juiced
- 1 small rotisserie chicken, pulled
- 1 tbsp fresh cilantro, chopped
- 1/2 cup long grain white rice
Instructions
- In a large stockpot or Dutch oven over medium heat, heat the olive oil. Add the diced onion and corn; cook for about 6 minutes until fragrant and the onion is translucent. Tip: Stir occasionally to prevent sticking.
- Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the ground coriander, cumin, paprika, salt, and pepper. Stir and cook for an additional minute. Tip: Toasting the spices enhances their flavors.
- Add the diced Hatch chiles, salsa verde, chicken broth, water, and lime juice. Increase the heat and bring to a boil. Tip: Stir occasionally to ensure everything is well mixed.
- Stir in the pulled chicken and chopped cilantro. Reduce the heat and let it simmer for 20 minutes. Tip: This allows the flavors to meld together beautifully.
- Add the rice and cook until tender, about 15 minutes. Tip: Check the rice package for specific cooking times.
- Garnish with remaining cilantro before serving. Enjoy your hot and comforting stew!
Serving Suggestions and Variations for Easy Green Chile Chicken Stew
This Easy Green Chile Chicken Stew is perfect on its own, but you can elevate it with various garnishes. Consider serving it with lime wedges for an extra zing, creamy avocado chunks, or crispy tortilla strips for texture. For those who love a bit of indulgence, a dollop of sour cream adds a rich finish. Feel free to customize it by adding other vegetables like bell peppers or zucchini for added nutrition.
Frequently Asked Questions About Easy Green Chile Chicken Stew
Can I use canned chiles instead of fresh?
Yes! If fresh Hatch chiles are not available, you can easily substitute them with canned chiles.
How can I make it spicier?
For added heat, consider including a few jalapeños or extra ground cumin and coriander.
Can I make this stew vegetarian?
Absolutely! Substitute the chicken with cooked beans and vegetable broth to create a delicious vegetarian version.
Easy Green Chile Chicken Stew
Equipment
- Stockpot or Dutch oven For cooking the stew.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 cup corn from about 2 ears
- 4 cloves garlic, minced
- 1 tbsp ground coriander
- 1.5 tsp ground cumin
- 0.25 tsp paprika
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 3 Hatch chiles fire-roasted, diced fresh or canned
- 16 oz salsa verde
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 lime juiced
- 1 small rotisserie chicken, pulled
- 1 tbsp fresh cilantro, chopped
- 0.5 cup long grain white rice
Instructions
- In a large stockpot or Dutch oven over medium heat, heat the olive oil. Add the diced onion and corn; cook for about 6 minutes until fragrant and the onion is translucent.
- Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the ground coriander, cumin, paprika, salt, and pepper. Stir and cook for an additional minute.
- Add the diced Hatch chiles, salsa verde, chicken broth, water, and lime juice. Increase the heat and bring to a boil.
- Stir in the pulled chicken and chopped cilantro. Reduce the heat and let it simmer for 20 minutes.
- Add the rice and cook until tender, about 15 minutes.
- Garnish with remaining cilantro before serving. Enjoy your hot and comforting stew!