Green Chile Chicken Stew
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Ingredients
- 6large bone-in, skin-on chicken thighs, legs, or a cut-up whole chicken (about 3 pounds)
- Kosher salt and black pepper
- 2tablespoons olive oil or lard
- Flour, for dredging
- 1medium yellow onion, diced
- 3large garlic cloves, minced
- ½teaspoon cumin seeds, toasted and ground
- 1cup chopped roasted New Mexico green chile, fresh or frozen and thawed
- 3cups chicken stock or water
- 2large potatoes, peeled, cut in 1-inch cubes
- 3large carrots, peeled, cut in 2-inch slices
- 3tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)
- Chopped cilantro, for garnish
- Warm flour or corn tortillas, for serving
- Lime wedges, for serving
Nutritional analysis per serving (6 servings)
613 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 34 grams protein; 1344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
- Step 2
Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
- Step 3
Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
- Step 4
Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
- Step 5
Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.
Private Notes
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Comments
This is not a good recipe for GCCS. New Mexicans use little to no cumin in our cooking and even less cilantro. Onion, carrots, potatoes diced. Saute w/a little s&p for ten min, add chopped garlic and green chillies. Toss in 2tbs flour, cook a few minutes and add homemade chicken stock. Let it come to a boil them turn down. Finish w/ a little cream and shredded roasted chicken breast. S&p to taste. Serve with shredded cheddar, corn & flour tortillas. My grandma's recipe 505 till I die 😂
This raised as New Mexican says, no to cilantro. I like cilantro, but it does not go with this dish. And, surely NYT foodie writer, you know that many many grocery stores across the US host traveling Hatch roasters? You can buy it fresh by the case and roasted out front. It’s pretty dang legit. I get a case each year in Virgina and seal-a-meal a few pods per package, freeze. Very economical.
New Mexicans in the know buy chile from Lemitar...more flavorful and grown more organically. We make our green chile chicken stew with chicken breasts which we shred with two forks after they've cooked in the broth. Carrots? Cilantro? Dredging in flour? Cornstarch? No way. Saute onions, add potatoes, a can of diced tomatoes, chile, chicken stock, a couple of chicken breasts, S and P and a little garlic, simmer until breasts are cooked, shred and put back in pot and simmer. Easy!
this recipe is amazing and i loved the brightness of the cilantro against the smokiness of the cumin and peppers. this is my new favorite chicken stew recipe and will go into my saved make-again book.
Followed the recipe. Used hatch chili’s that I ordered online The recipe was delicious
I made my own rotisserie chicken (in Instant Pot) and saved the broth for the soup. Sautéed the carrots and potatoes, added flour, reserve broth, and then used pressure cooker for 8 min. Added chili, remaining broth, and chicken. Could add noodles next time.