Green Chile Chicken Stew Recipe for Busy Weeknights Recipe
This Delicious Green Chile Chicken Stew is a hearty and flavorful one-pot meal perfect for busy weeknights. Made with tender chicken thighs simmered in a savory broth infused with green chilies, tomatoes, corn, and aromatic spices, this stew offers a comforting Mexican-inspired taste. Garnished with fresh cilantro and lime, it’s easy to prepare and packed with bold flavors that satisfy the whole family.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 2 cups diced tomatoes, fresh or canned
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels, fresh, frozen, or canned
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish
- 1 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare the base for the stew.
- Sauté onion: Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent and soft, releasing its sweetness.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the stew’s aroma.
- Brown the chicken: Add the chicken pieces to the pot, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes to lock in flavor.
- Add liquids and vegetables: Pour in the chicken broth and add the diced tomatoes, diced green chilies, and corn. Stir to combine.
- Season: Add ground cumin, dried oregano, and paprika to the pot, stirring thoroughly to distribute the spices evenly.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Adjust thickness and seasoning: Taste the stew and adjust salt and pepper if needed. For a thicker consistency, simmer uncovered for an additional 5-10 minutes.
- Serve: Ladle the stew into bowls and garnish with chopped fresh cilantro and lime wedges on the side for added brightness.
Notes
- For added heat, use spicy green chilies or add diced jalapeños to the stew.
- You can substitute chicken thighs with chicken breasts; adjust cooking time accordingly to avoid overcooking.
- This stew freezes well, making it ideal for meal prep. Simply thaw and reheat gently before serving.
Keywords: Green Chile Chicken Stew, Mexican Chicken Stew, One-Pot Chicken Recipe, Easy Chicken Dinner, Weeknight Stew
