Name: Hearty Green Chile Chicken Stew Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Southwestern American
Ingredients: 2 lbs fresh Hatch green chiles (or Anaheim/Poblano if Hatch are unavailable); 1 tbsp olive oil (for roasting chiles); 2 tbsp olive oil; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large yellow onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, chopped; 2 carrots, peeled and diced; 2 stalks celery, diced; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper (optional, for heat); 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (15 oz) cannellini beans, rinsed and drained; Salt, to taste; Freshly ground black pepper, to taste; 1/2 cup fresh cilantro, chopped (for garnish); Sour cream (optional topping); Shredded Monterey Jack cheese (optional topping); Lime wedges (optional); Warm tortillas (for serving)

Ingredients

2 lbs fresh Hatch green chiles (or Anaheim/Poblano if Hatch are unavailable)

1 tbsp olive oil

2 tbsp olive oil

1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)

1 large yellow onion (chopped)

3 cloves garlic (minced)

1 red bell pepper (chopped)

2 carrots (peeled and diced)

2 stalks celery (diced)

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper (optional, for heat)

4 cups chicken broth

1 can (14.5 oz) diced tomatoes (undrained)

1 can (15 oz) cannellini beans (rinsed and drained)

1/2 cup fresh cilantro (chopped, for garnish)

Salt, to taste

Freshly ground black pepper, to taste

Sour cream (optional, for serving)

Shredded Monterey Jack cheese (optional, for serving)

Lime wedges (optional, for serving)

Warm tortillas (optional, for serving)

Instructions

Step 1: Preheat oven to 400°F (200°C). Arrange fresh green chiles on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat evenly. Roast for 20-25 minutes, turning halfway through, until skins are blistered and lightly charred.

Step 2: Transfer hot chiles to a heatproof bowl and cover tightly with plastic wrap. Let steam for 10-15 minutes. Once cooled, peel, stem, and seed the chiles. Coarsely chop and set aside.

Step 3: Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season chicken pieces generously with salt and black pepper. Add to hot pot in a single layer and brown on all sides, about 5-7 minutes. Remove chicken and set aside.

Step 4: Add remaining 1 tbsp olive oil to the pot. Add chopped onion, red bell pepper, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 8-10 minutes.

Step 5: Stir in minced garlic, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1 more minute, stirring constantly, until spices are fragrant.

Step 6: Return browned chicken to the pot. Add chopped roasted green chiles, chicken broth, and diced tomatoes with their juice. Bring to a boil.

Step 7: Reduce heat to low, cover, and simmer gently for 30 minutes to meld flavors and tenderize the chicken.

Step 8: Stir in rinsed and drained cannellini beans. Increase heat to medium-low and cook uncovered for 10-15 minutes until stew thickens slightly and beans are heated through.

Step 9: Taste and adjust seasoning with salt and black pepper as needed. Ladle stew into bowls, garnish with fresh cilantro, and serve hot with optional toppings like sour cream, shredded cheese, lime wedges, and warm tortillas.

Tips & Variations

For easier peeling, place roasted chiles in a sealed paper bag instead of wrapping with plastic wrap to steam.

Use boneless chicken breasts if preferred, but thighs keep the stew extra juicy.

Add corn or diced potatoes for more vegetables and texture.

Adjust cayenne pepper amount or omit to control the heat level.

Substitute canned or jarred roasted green chiles if fresh are unavailable—use about 2 cups.

FAQs

Can I make this stew in a slow cooker?

Yes, after browning the chicken and sautéing the vegetables on the stove, transfer everything to a slow cooker. Add the liquids and simmer on low for 4-6 hours or on high for 2-3 hours until the chicken is tender.

What can I serve with Green Chile Chicken Stew?

This stew is delicious on its own or served with warm tortillas, rice, or crusty bread. Garnishes like sour cream, shredded cheese, and lime wedges add extra flavor and creaminess.