Description
Discover how to make a flavorful Green Chile Chicken Stew with tender chicken and roasted green chiles. Perfectly spiced and comforting, ideal for any meal!
Ingredients
- 1 tablespoon (15 ml) olive oil
- 2 pound (907 g) bone-in skin-on chicken breast (see note)
- 1/4 teaspoon (1 ml) kosher salt (see note)
- 2 tablespoon (30 ml) s unsalted butter
- 1 cup (240 ml) diced onion (about 1/2 a large onion)
- 2 tablespoon (30 ml) s minced garlic (about two large garlic cloves)
- 2 (4-oz) cans diced green chile (see note)
- 2 tablespoon (30 ml) s all-purpose flour
- 1 pound (454 g) baby red potatoes, small ones halved and large ones quartered (see note)
- 1 (32-oz) box chicken stock
- Juice of 1 lime
- 1/4 cup (60 ml) chopped cilantro
Instructions
- Warm the olive oil in a big pot over medium-high flame. Dry the chicken with a paper towel and sprinkle it all over with salt.
- Once the oil is hot, lay the chicken with the skin facing down in the pot. Cook it for about five minutes until the skin achieves a golden hue. Remove the chicken from the pot and place it on a cutting board.
- Introduce the butter into the pot, and after it has melted, add the onion, garlic, and green chiles, including the liquid from the cans. Stir and cook the vegetables for roughly a minute.
- Incorporate the flour and mix it with the vegetables. Add the potatoes and chicken stock, then stir everything together.
- Return the chicken breasts to the pot with the skin facing down into the broth, ensuring they are almost submerged. Add more water if necessary to mostly cover them, depending on the pot’s size.
- Allow the broth to reach a boil, then lower the heat to medium or medium-low. Let the stew simmer without a lid for 20 to 30 minutes or until the chicken reaches 165°F at its thickest part.
- Lift the chicken from the pot, remove the meat, and discard the skin and bones. Cut the chicken into small pieces and return it to the stew.
- Mix in the lime juice and cilantro. Taste the stew and adjust the seasoning with more salt if needed.
Notes
- Pat the chicken skin dry to achieve a crispy, golden-brown sear.nStir the flour into the vegetables continuously to avoid lumps and ensure even coating.nAdd lime juice gradually, tasting to adjust and balance the stew’s flavors.
