Description
A comforting and hearty Green Chile Chicken Stew featuring tender chicken, fresh corn, and a blend of spices, perfect for family dinners.
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)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sautƩ for about 3-4 minutes, until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pot, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Pour in the chicken broth and add the diced tomatoes, diced green chilies, corn, cumin, oregano, and paprika. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Taste and adjust seasoning if necessary. If you prefer a thicker stew, simmer uncovered for an additional 5-10 minutes.
- Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
Notes
For a spicier kick, add more diced green chilies or a dash of cayenne pepper. This stew freezes well, so consider making a double batch for later.
