Easiest Way to Cook Delicious Green Chile Chicken Stew

Green Chile Chicken Stew. Read Customer Reviews & Find Best Sellers. Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Heat the oil in a large, heavy saucepan over medium heat.

Ideal for feeding a crowd during a gameday party , serving the family for a weeknight meal, or enjoying the leftovers for lunch, this recipe deserves a spot in your list of favorite cool-weather soups and stews. Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles Though pork, beef or lamb are more traditional for green chile stew, this. Add water to cover and bring to a simmer over medium heat. You can have Green Chile Chicken Stew using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Green Chile Chicken Stew

1. It's 2 lb of chicken breasts.
2. You need 1 bunch of cilantro, finely chopped.
3. Prepare 2 large of onions, chopped, separated.
4. Prepare 1 head of garlic, peeled and chopped.
5. Prepare 2 tbsp of apple cider vinegar.
6. You need 1 tbsp of cumin powder.
7. You need 1 tbsp of honey.
8. You need 2 tsp of kosher salt.
9. You need 1 tbsp of Black pepper.
10. Prepare 1 lb of tomatillos or tomato, diced.
11. It's 2 can of diced green chiles.
12. It's 1 can of diced jalapeños.

I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. This Green Chile Chicken Stew is comfort food at its finest.

Green Chile Chicken Stew instructions

1. preheat oven to 350.
2. combine first 9 ingredients (only one onion) in a medium pot. cover ingredients with water and stir. bring to simmer over medium heat. cook for 25 minutes..
3. remove chicken and shred into bite sized pieces. set aside broth..
4. meanwhile combine tomatillos or tomato, chiles, and peppers into a single layer on a rimmed baking sheet. Stirring occasionally, roast in oven for 20 minutes..
5. puree roasted chile mixture in a food processor gently until it is chunky. set aside..
6. add remaining 1 onion to medium pot with a tablespoon of broth and caramelize the onion. About 15 minutes. add broth and bring to simmer. add chicken and take off heat. serve over long grain white or brown rice..
7. This is an altered version of an original recipe. I do not take credit for the original recipe. You can find it here: http://www.bonappetit.com/recipes/2012/10/green-chile-and-chicken-stew.

It's simple food with only a handful of ingredients, but every ingredient does its part so well. Really, the green chiles are the star of this show. I use Hatch Green Chile, because it is, without a doubt, the very best. Fresh roasted green chile is absolutely amazing in this stew. Over the years, I've made Green Chile Stew with many different kinds of meat: pork, ground beef, steak, chicken.

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