There’s just something undeniably comforting about a hearty stew, especially when it’s brimming with bold, vibrant flavors. This Green Chile Chicken Stew has become a staple in our home for exactly that reason. From the first whiff of the simmering aromatics to the last satisfying spoonful, it’s a culinary hug. My family devours it every time I make it, and it’s become my go-to recipe when I need something flavorful, relatively easy, and guaranteed to please a crowd. The combination of tender chicken, earthy potatoes, and that signature smoky heat from the green chilies is simply irresistible. Whether it’s a chilly weeknight or a relaxed weekend gathering, this stew brings a touch of Mexican sunshine to our table, and I know it will to yours too!

Ingredients

To create this flavor-packed Green Chile Chicken Stew, you’ll need a collection of fresh and pantry-friendly ingredients. Each component plays a crucial role in building the stew’s depth and character. Let’s delve into each ingredient and explore why they are essential for this recipe.

2 pounds bone-in skin-on chicken breasts and/or thighs: The foundation of our stew, chicken provides protein and a rich, savory flavor. Opting for bone-in, skin-on chicken, whether breasts or thighs, is key to maximizing flavor and moisture. The bones release collagen as they simmer, contributing to a richer, more velvety broth and incredibly tender meat. Skin-on chicken renders its fat, adding another layer of flavor and richness to the stew. You can use a combination of both breasts and thighs for a balance of textures and flavors. Chicken thighs, being darker meat, tend to be more forgiving and remain moist during longer cooking times, while chicken breasts offer a leaner option. Feel free to use all breasts or all thighs based on your preference. For the best flavor, choose high-quality chicken, preferably organic or pasture-raised.
1 tablespoon olive oil: Olive oil serves as our initial cooking fat, ideal for browning the chicken. Its higher smoke point compared to butter makes it perfect for achieving a beautiful sear without burning. Extra virgin olive oil, with its fruity notes, adds a subtle layer of flavor, but regular olive oil works just as well. Browning the chicken in olive oil before simmering is crucial for developing deep, savory flavors that infuse the entire stew. This process, known as the Maillard reaction, creates complex flavor compounds that simply cannot be achieved by boiling chicken directly in liquid.
2 tablespoons unsalted butter: While olive oil excels at browning, butter brings a luxurious richness and creamy texture to the stew. Unsalted butter is preferred as it gives you complete control over the saltiness of the dish. Butter is melted after browning the chicken and used to sauté the onions, garlic, and green chilies, allowing these aromatics to bloom in flavor and create a flavorful base for the stew. The buttery notes complement the other ingredients beautifully, adding a comforting warmth.
¼ teaspoon kosher salt: Salt is the fundamental seasoning that enhances all the other flavors in the stew. Kosher salt is recommended by many chefs due to its larger crystals, which are easier to pinch and distribute evenly. It also tends to be purer than table salt. We use a small amount of salt initially to season the chicken before browning, drawing out moisture and enhancing its natural flavor. Remember that you can always adjust the salt level at the end of the cooking process to your liking.
1 cup diced onion: Onions are a cornerstone of flavor in countless cuisines, and this stew is no exception. Diced onion forms the aromatic base of the stew, providing a sweet and savory foundation. Yellow or white onions are both suitable for this recipe. Dicing the onion ensures it cooks evenly and releases its flavor into the stew. Sautéing the onion in butter until softened and translucent is crucial for mellowing its sharpness and bringing out its sweetness, creating a harmonious blend with the other aromatics.
2 minced large garlic cloves: Garlic is another essential aromatic that adds pungent, savory depth to the stew. Fresh garlic is always preferred for its vibrant flavor compared to pre-minced jarred garlic. Two large cloves, minced finely, are enough to impart a noticeable garlic flavor without being overpowering. Garlic is added to the pot after the onions have softened, as it cooks faster and can burn easily. Sautéing the garlic gently in butter until fragrant releases its aromatic oils and infuses the stew with its characteristic flavor.
2 tablespoons all-purpose flour: Flour acts as a thickening agent in this stew, creating a slightly creamy and satisfying texture. All-purpose flour is readily available and works perfectly for this purpose. It’s added to the pot after the onions, garlic, and green chilies have been sautéed. Stirring the flour into the butter and aromatics creates a roux, a mixture of fat and flour that thickens liquids when cooked. Cooking the roux for a minute or two helps to eliminate the raw flour taste and ensures it will properly thicken the stew.
8 ounces canned green chilies, not drained: Canned green chilies are the star ingredient that gives this stew its signature Southwestern flavor. Using canned green chilies is convenient and readily available. Importantly, we use them undrained. The liquid in the can is packed with flavor and adds to the overall liquid volume of the stew, contributing to its richness. You can choose mild, medium, or hot green chilies depending on your spice preference. Roasting the green chilies before canning enhances their smoky flavor, which is a defining characteristic of green chile dishes. Do not drain the can – pour the entire contents, liquid and all, into the pot.
1 pound chopped red potatoes: Red potatoes are an excellent choice for stews as they hold their shape well during cooking and have a creamy, slightly waxy texture. They also have a subtle sweetness that complements the other flavors in the stew. Chopping the potatoes into bite-sized pieces ensures they cook evenly and are easy to eat in a stew. Red potatoes are added to the pot after the roux is made, along with the chicken stock, allowing them to simmer and become tender while absorbing the flavorful broth. You can leave the skin on for added nutrients and texture, or peel them if you prefer.
Juice of 1 lime: Lime juice adds a crucial element of brightness and acidity to the stew, balancing the richness and savory flavors. Freshly squeezed lime juice is always preferred for its vibrant flavor compared to bottled lime juice. The acidity of the lime juice cuts through the richness of the stew and brightens the overall flavor profile, preventing it from becoming too heavy. It’s added towards the end of the cooking process to preserve its fresh, zesty character.
32 ounces chicken stock: Chicken stock forms the liquid base of the stew, adding depth of flavor and moisture. Using high-quality chicken stock is essential for a flavorful stew. You can use store-bought chicken stock or homemade chicken stock for an even richer flavor. Low-sodium chicken stock allows you to control the salt level of the dish more precisely. Chicken stock is added to the pot after the potatoes, creating the simmering liquid for the stew. It infuses the chicken and vegetables with its savory flavor as they cook.
¼ cup chopped cilantro: Fresh cilantro adds a vibrant, herbaceous, and slightly citrusy note to the stew, finishing it with a burst of freshness. Fresh cilantro is crucial for this recipe; dried cilantro will not provide the same bright flavor. Chopping the cilantro just before adding it to the stew preserves its fresh aroma and flavor. Cilantro is stirred in at the very end, just before serving, to maintain its vibrant green color and fresh taste. It provides a beautiful visual garnish and a refreshing counterpoint to the richness of the stew.

Instructions

Creating this Green Chile Chicken Stew is a straightforward process, broken down into simple steps that ensure maximum flavor development. Follow these instructions to bring this delicious stew to life in your own kitchen.

Heat the oil in a pot. Begin by selecting a large, heavy-bottomed pot or Dutch oven. This type of pot is ideal for stewing as it distributes heat evenly and retains it well, ensuring consistent cooking. Place the pot over medium-high heat. Add 1 tablespoon of olive oil to the pot and allow it to heat up. You’ll know the oil is ready when it shimmers slightly or a drop of water flicked into it sizzles. Heating the oil properly is important for browning the chicken effectively.
Season the chicken with salt and add it to the pot skin side down. While the oil is heating, pat the chicken pieces dry with paper towels. This helps to achieve a better sear. Season both sides of the chicken generously with ¼ teaspoon of kosher salt. Once the oil is hot, carefully place the chicken pieces in the pot, skin side down. Avoid overcrowding the pot; if necessary, brown the chicken in batches to ensure proper searing. Overcrowding can lower the temperature of the pot and result in steaming rather than browning.
Brown it for 5 minutes or until golden, then transfer onto a cutting board. Allow the chicken to brown undisturbed for about 5 minutes, or until the skin is deeply golden brown and crispy. Resist the urge to move the chicken around too much during this time, as this can hinder the browning process. Browning is crucial for developing flavor – it creates a rich, savory crust on the chicken and renders the skin, making it more appealing. Once browned on the skin side, use tongs to carefully transfer the chicken pieces to a cutting board. They do not need to be cooked through at this point, as they will continue cooking in the stew.
Melt the butter in the pot and then add the onion, chilies, and garlic. Cook for 2 minutes. With the chicken removed, reduce the heat to medium. Add 2 tablespoons of unsalted butter to the pot and let it melt completely. Once melted, add 1 cup of diced onion, 8 ounces of canned green chilies (undrained), and 2 minced large garlic cloves to the pot. Sauté these aromatics, stirring occasionally, for about 2 minutes, or until the onions become softened and translucent and the garlic is fragrant. Cooking these aromatics in butter creates a flavorful base for the stew. Be careful not to burn the garlic, as it can become bitter.
Add the flour and stir well and then add the potatoes and the stock. Sprinkle 2 tablespoons of all-purpose flour over the onion, chili, and garlic mixture in the pot. Stir continuously to incorporate the flour into the butter and aromatics, creating a roux. Cook the roux for about 1 minute, stirring constantly, to cook out the raw flour taste. This step is important for proper thickening and preventing a floury taste in the finished stew. Next, add 1 pound of chopped red potatoes and 32 ounces of chicken stock to the pot. Stir well to combine all the ingredients and ensure the roux is fully incorporated into the stock.
Put the chicken skin side down in the pot, adding water if needed to ensure the chicken is covered. Return the browned chicken pieces to the pot, placing them skin side down on top of the potatoes and stock. Ensure that the chicken is mostly submerged in the liquid. If needed, add a little water or additional chicken stock to ensure the liquid level covers at least two-thirds of the chicken, ideally almost fully submerging it. This ensures the chicken cooks evenly and remains moist during simmering.
Bring to a boil and then turn the temperature down and simmer uncovered for 25 minutes or until the chicken is 165°F in the center. Increase the heat to high and bring the stew to a boil. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Simmer the stew uncovered for approximately 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part when measured with a meat thermometer. Simmering gently allows the flavors to meld and deepen without the liquid reducing too rapidly. Cooking uncovered allows some evaporation, which helps to concentrate the flavors of the stew.
Take out the chicken and discard the skin and bones, then cut it into chunks and add back into the stew. Once the chicken is cooked through, carefully remove the chicken pieces from the pot using tongs and transfer them to a clean cutting board. Allow the chicken to cool slightly so it’s easier to handle. Discard the chicken skin and bones. Shred or cut the chicken meat into bite-sized chunks. Adding the chicken back in chunks makes the stew easier to eat and ensures the chicken is evenly distributed throughout.
Add the chicken chunks back into the stew. Return the shredded or chunked chicken meat to the pot with the stew. Stir gently to combine the chicken with the potatoes, green chilies, and broth. Simmer for another 5 minutes to reheat the chicken and allow the flavors to meld together further. This final simmering step ensures the chicken is heated through and integrates seamlessly into the stew.
Stir in the juice of 1 lime and ¼ cup chopped cilantro. Remove the pot from the heat. Stir in the juice of 1 lime and ¼ cup of chopped fresh cilantro. The lime juice adds a bright, zesty finish, and the cilantro provides a fresh, herbaceous note. Stir gently to distribute the lime juice and cilantro evenly throughout the stew.
Serve hot. Ladle the Green Chile Chicken Stew into bowls and serve immediately. Garnish with extra cilantro, a lime wedge, or your favorite toppings (see serving suggestions below) if desired. Enjoy the flavorful and comforting Green Chile Chicken Stew!

Nutrition Facts

This Green Chile Chicken Stew is not only delicious but also packed with nutrients. Here’s an estimated nutritional breakdown per serving (based on 6 servings):

Servings: 6
Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on specific ingredients, chicken fat content, and serving size.)

Approximate Macronutrient Breakdown per serving:

Protein: 40-50 grams (from chicken and stock)
Fat: 20-30 grams (from chicken skin, olive oil, and butter)
Carbohydrates: 30-40 grams (from potatoes, onions, and flour)

Other Nutrients:

Good source of vitamins and minerals from chicken, potatoes, onions, garlic, and green chilies.
Provides fiber from potatoes and vegetables.
Rich in flavor and satisfying, contributing to satiety.

Please note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

This Green Chile Chicken Stew is relatively quick to prepare, making it perfect for weeknights or when you want a flavorful meal without spending hours in the kitchen.

Prep time: 20 minutes (This includes dicing onions, mincing garlic, chopping potatoes, and seasoning chicken)
Cook time: 50 minutes (Includes browning chicken, sautéing aromatics, simmering stew, and shredding chicken)
Total time: 1 hour 10 minutes

The active cooking time is primarily during the browning of the chicken and sautéing the aromatics. The majority of the cook time is passive simmering, allowing you to multitask or relax while the stew develops its rich flavors. You can further reduce prep time by using pre-chopped vegetables or enlisting help with chopping tasks.

How to Serve

Green Chile Chicken Stew is incredibly versatile and can be served in numerous delicious ways. Here are some serving suggestions to elevate your stew experience:

Classic Bowl: Simply ladle the stew into bowls and enjoy it as is. This is the most straightforward and satisfying way to appreciate the stew’s flavors.
Garnishes: Enhance each bowl with fresh garnishes to add texture and flavor:
- Fresh Cilantro: A sprinkle of extra chopped cilantro on top adds freshness and visual appeal.
- Lime Wedges: Serve with lime wedges for an extra squeeze of acidity to brighten the flavors.
- Sour Cream or Mexican Crema: A dollop of sour cream or Mexican crema adds richness and creaminess, while also cooling down the heat if you used hotter green chilies.
- Shredded Cheese: Monterey Jack, cheddar, or cotija cheese are excellent choices for a cheesy topping that melts into the warm stew.
- Avocado: Diced avocado or guacamole adds healthy fats and a creamy texture.
- Tortilla Chips: Serve with tortilla chips for dipping and adding a crunchy element.
- Pickled Onions or Jalapeños: Pickled onions or jalapeños offer a tangy and spicy kick to complement the stew.
Side Dishes: Pair your Green Chile Chicken Stew with complementary side dishes for a complete meal:
- Warm Tortillas: Serve with warm corn or flour tortillas for scooping up the stew or making soft tacos.
- Cornbread: A slice of warm cornbread is a classic pairing with stew, perfect for soaking up the flavorful broth.
- Mexican Rice: Serve over a bed of Mexican rice for a heartier meal.
- Simple Salad: A light green salad with a vinaigrette dressing provides a refreshing contrast to the rich stew.
Transform Leftovers: Leftover stew can be repurposed into exciting new dishes:
- Chicken Stew Tacos or Burritos: Shred the chicken further and use the stew as a filling for tacos or burritos.
- Chicken Stew Enchiladas: Use the stew as a filling for enchiladas, topped with cheese and enchilada sauce.
- Chicken Stew Nachos: Spoon the stew over tortilla chips, top with cheese, and bake for delicious nachos.

Additional Tips for Perfect Green Chile Chicken Stew

To ensure your Green Chile Chicken Stew turns out perfectly every time, here are five helpful tips:

Adjust the Spice Level to Your Preference: Green chilies come in varying levels of heat. Start with mild or medium green chilies if you are sensitive to spice. For a spicier stew, use hot green chilies or add a pinch of cayenne pepper or a chopped jalapeño pepper along with the onions and garlic. You can also serve hot sauce on the side for those who prefer extra heat.
Don’t Skip the Browning Step: Browning the chicken is crucial for developing deep, savory flavors in the stew. Take the time to sear the chicken properly on the skin side until it’s golden brown. This step significantly enhances the overall taste of the stew.
Enhance Flavor with Additional Vegetables: Feel free to customize your stew by adding other vegetables you enjoy. Corn kernels (fresh or frozen), diced bell peppers (especially poblano peppers for a deeper green chile flavor), zucchini, or carrots would all be delicious additions. Add them along with the potatoes to ensure they cook through.
Control the Thickness of the Stew: If you prefer a thicker stew, you can create a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the stew during the last 10 minutes of simmering and cook until the stew thickens to your desired consistency. Alternatively, you can simmer the stew uncovered for a longer period to reduce the liquid and naturally thicken it.
Make it Ahead and Enjoy Even Better Flavor: Like many stews, Green Chile Chicken Stew tastes even better the next day. The flavors meld and deepen overnight in the refrigerator. This makes it a perfect dish for meal prepping or for making ahead of a gathering. Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.

FAQ Section: Green Chile Chicken Stew

Q1: Can I use boneless, skinless chicken for this stew?

A: Yes, you can use boneless, skinless chicken breasts or thighs if you prefer. However, using bone-in, skin-on chicken significantly enhances the flavor and richness of the stew. If using boneless, skinless chicken, you may want to add a tablespoon of olive oil or chicken fat to the pot when browning the chicken to compensate for the rendered fat from the skin. Boneless chicken will also cook slightly faster, so reduce the simmering time by about 5-10 minutes and ensure you don’t overcook it to prevent it from becoming dry.

Q2: Can I make this Green Chile Chicken Stew in a slow cooker?

A: Absolutely! Green Chile Chicken Stew is excellent in a slow cooker. To adapt the recipe for a slow cooker:

Brown the chicken in a skillet on the stovetop as instructed in step 3 of the recipe.
Sauté the onions, garlic, and green chilies in the same skillet as instructed in step 4.
Transfer the browned chicken, sautéed vegetables, potatoes, chicken stock, and flour to your slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
Remove the chicken, shred it, and return it to the slow cooker.
Stir in the lime juice and cilantro before serving.

Q3: Can I freeze leftover Green Chile Chicken Stew?

A: Yes, Green Chile Chicken Stew freezes very well. Allow the stew to cool completely before transferring it to freezer-safe containers or freezer bags. For best results, remove as much air as possible from the containers or bags before freezing. Frozen stew can be stored for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave until heated through. The texture of the potatoes may change slightly after freezing and thawing, but the flavor will remain delicious.

Q4: What if I don’t have canned green chilies? Are there any substitutes?

A: Canned green chilies are key to the authentic flavor of this stew, but if you can’t find them, you can use poblano peppers as a substitute. Roast 2-3 poblano peppers under the broiler until the skin is blackened. Place them in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skin, remove the seeds and membranes, and chop the roasted poblanos. Use these roasted poblanos in place of the canned green chilies. For a touch of heat, you can add a small, minced jalapeño pepper along with the onions and garlic.

Q5: How can I make this stew vegetarian or vegan?

A: To make a vegetarian or vegan version of this stew, substitute the chicken with 2 cans of drained and rinsed cannellini beans or chickpeas. Add the beans along with the potatoes and chicken stock. Use vegetable broth instead of chicken stock. To add a smoky depth of flavor that mimics the browned chicken, you can add a teaspoon of smoked paprika to the stew along with the flour. Consider adding other vegetables like corn, zucchini, or bell peppers for a heartier vegetarian stew.