Recipe: Tasty Chile Chicken Stew

Chile Chicken Stew. Heat the oil in a large, heavy saucepan over medium heat. Green Chile-Chicken Stew All the big flavors from a south-of-the-border Posole are found in this freezer-friendly stew. 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.

Brown chicken well on both sides, then remove and set aside. Then add chopped chiles and chicken stock and bring to a boil. Heat oil in a large heavy pot over medium heat. You can have Chile Chicken Stew using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chile Chicken Stew

1. Prepare 3.5 pounds of chicken thighs and/or drums, seasoned with 1.5 teaspoons kosher salt.
2. You need of an additional 1 teaspoon kosher salt.
3. Prepare 2 teaspoons of neutral flavored oil.
4. It's 1 of medium onion, peeled, halved, and cut into 1/4-inch wide slices.
5. Prepare 1 of large fresh poblano chile, cut into 1/4-inch wide strips (You can use any number of other fresh green chilies you like.).
6. Prepare 2 of medium tomatoes, cored and quartered.
7. Prepare 5 cloves of garlic, peeled and crushed.
8. It's 1.5 teaspoons of dried pasilla chile powder.
9. You need 1/2 teaspoon of ground achiote.
10. Prepare 1 of bay leaf.
11. It's of optional: 1/2 to 1 teaspoon chipotle powder for heat and smokiness.
12. Prepare 1.5 Tablespoons of fresh lime juice (about 1 lime).
13. It's 1.5 cups of water.

Green Chile Chicken Stew with potatoes, corn, and fresh Hatch green chiles! On the long list of reasons I was so excited to move back to my home state of Texas, 'food' was quite high. And somewhere, underneath the subheading of food, 'Hatch green chile season' found its place. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes.

Chile Chicken Stew step by step

1. In a large pot, bring your oil up to medium high heat and sear the chicken on both sides for 4 minutes per side, or until golden brown..
2. Stir in your onion, pepper, garlic, tomatoes, and saute for 3 or 4 minutes, until the onions start to turn translucent..
3. Add the pasilla, achiote, and bay, (and chipotle if you're using it) and stir it into the rest of the ingredients, and let them bloom a bit in the hot oil..
4. Add the lime juice, water, and 1 teaspoon kosher salt, give the mixture a couple of stirs, and cover completely until you hear the stew boiling (should be 5 to 7 minutes)..
5. At that point, set the lid slightly askew (like an 1/8" opening on one side), turn the heat down to medium low, and simmer for 25 to 30 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly..
6. Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor. About halfway into this last simmer period is when you should taste the stew and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts - you can always add, but you can't subtract..
7. Taco style. :).
8. Enjoy!.

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil. Peel skin from chiles, chop and add to the pot (including the seeds). Cook chicken, onion, bell pepper and garlic in oil in Dutch oven until chicken loses its pink color. Ladle into bowls and top with cheese, onion, avocado, sour cream and/or additional picante sauce, as desired.

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