GREEN CHILE CHICKEN STEW
This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!
Provided by Georgette
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h10m
Yield 8
Number Of Ingredients 15
Steps:
- Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
- Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 16.5 g, Fiber 4.8 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 419.6 mg, Sugar 6.1 g
WHITE CHICKEN CHILI STEW
Provided by Food Network Kitchen
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
- Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.
CHICKEN GREEN CHILI STEW
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
- Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
- Serve in bowls topped with cilantro and cheese if using.
CHICKEN AND GREEN CHILE PUMPKIN BEAN STEW
Provided by Guy Fieri
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
- In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
- Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
- Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
GREEN CHILE CHICKEN STEW
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 chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.
CHILI CHICKEN STEW
Make and share this Chili Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into 1-inch pieces.
- Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
- Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
- Serve in soup bowls; top individual servings with remaining ingredients.
Nutrition Facts : Calories 312.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 68.4, Sodium 777.1, Carbohydrate 32.9, Fiber 9.1, Sugar 8.9, Protein 35.9
More about "chicken chile stew recipes"
CHICKEN AND HATCH CHILE STEW - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.7/5 (113)Total Time 1 hrCategory Main Dishes, SoupsCalories 158 per serving
- In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
- Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
QUICK AND EASY CHICKEN CHILI STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (14)Total Time 37 minsCuisine Mexican, Tex-MexCalories 501 per serving
BEST CHICKEN STEW RECIPE - HOW TO MAKE CHICKEN STEW
From delish.com
24 HEARTY CHICKEN STEW RECIPES MOM USED TO MAKE
From tasteofhome.com
EASY GREEN CHILE CHICKEN STEW: HEARTY & SPICY STEW RECIPE
From bakeitwithlove.com
CHICKEN CHILE VERDE STEW | GOOD IN THE SIMPLE
From goodinthesimple.com
CHICKEN STEW RECIPES
From allrecipes.com
OUR BEST CHICKEN STEW RECIPES - FOOD & WINE
From foodandwine.com
GREEN CHILE CHICKEN STEW - HATCH GREEN CHILE RECIPES
From dessertfortwo.com
EASY HEALTHY CHICKEN STEW RECIPE | LAURA FUENTES
From laurafuentes.com
CHICKEN CHILI STEW – KIDNEY COMMUNITY KITCHEN
From kidneycommunitykitchen.ca
19 GARLIC RECIPES THAT ARE LOADED WITH GARLICKY GOODNESS
From bhg.com
CHICKEN STEW {CREAMY AND COMFORTING} – WELLPLATED.COM
From wellplated.com
BUTTER CHICKEN VS. TIKKA MASALA (WHAT’S THE DIFFERENCE?)
From insanelygoodrecipes.com
FINE-DINING CHEFS ARE FLOCKING TO FRIED CHICKEN FOR A FRESH START
From washingtonpost.com
CHICKPEAS STEW WITH EGGPLANT | FOODTALK
From foodtalkdaily.com
HEALTHY CHICKEN CHILI STEW WITH SWEET POTATOES RECIPE - PAULA DEEN
From pauladeen.com
INSTANT POT WHITE CHICKEN CHILI RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 CHICKEN STEW RECIPES THAT MAKE FOR COMFORTING DINNERS
From allrecipes.com
CHICKEN & ALMOND MILK CURRY RECIPE - COOK.ME RECIPES
From cook.me
EASY CHILI MAC | ONE-POT BACKPACKING MEALS | TRAIL RECIPES
From trail.recipes
POULTRY > CHICKEN CHILE STEW
From healthyeating.nhlbi.nih.gov
CHICKEN THIGH RECIPES FOR SUMMER
From allrecipes.com
23 MUST-TRY HOMINY RECIPES - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
GREEN CHILI CHICKEN STEW RECIPE - MASHED.COM
From mashed.com
VINTAGE 'BLACK MAGIC CAKE RECIPE' WILL PUT ANYONE UNDER ITS SPELL
From delishably.com
INSTANT POT CREAMY TACO CHILI
From instantpoteats.com
KOREAN BBQ CHICKEN | FOODTALK
From foodtalkdaily.com
SLOW COOKER CHICKEN CHILE VERDE STEW - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
You'll also love