Name: Green Chile Chicken Stew Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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

Serving Size: One Normal Portion
Calories: 450-550
Fat: 20-30 grams
Carbohydrates: 30-40 grams
Protein: 40-50 grams