NEW MEXICAN GREEN CHILE CHICKEN STEW
An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h46m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g
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
GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
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.
LEAN GREEN CHICKEN CHILI
A thick and rich stew that got all thumbs up from my diners! This is a Pampered Chef recipe that I've submitted as it appeared in my cookbook. For visual appeal, next time I'll use cannelini beans rather than pintos. I didn't even attempt to grate the tortillas, I just chopped them up finely; you need them small enough to dissolve & thicken the stew. The poblano peppers add lots of flavor but not much heat. The opportunity to adjust the heat level to your taste will be in your choice of salsa verde. I used a medium-heat salsa and it was just right for us. I also opted not to use the remaining tortillas for chips - I just warmed them & served on the side. Let your tastebuds guide you in your choices!
Provided by SusieQusie
Categories Lunch/Snacks
Time 50m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
- Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
- Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
- Toss chicken pieces with cumin.
- Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
- Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
- Stir in chicken, broth, beans, salsa and grated tortillas.
- Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
- Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
Nutrition Facts : Calories 603.6, Fat 9.3, SaturatedFat 1.5, Cholesterol 72.6, Sodium 732.6, Carbohydrate 84, Fiber 22.4, Sugar 7, Protein 46.2
SOUTHWEST CHICKEN & GREEN CHILI STEW
This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.
Provided by Mika G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1
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GREEN CHILE AND CHICKEN STEW RECIPE | BON APPéTIT
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3.9/5 (67)Total Time 1 hrServings 8
- Preheat oven to 450°. Combine chicken, cilantro stems, 1 onion, and next 6 ingredients in a large pot. Add water to cover and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer very gently until chicken is just cooked through, about 25 minutes. Remove chicken from pot and let cool slightly; shred into bite-size pieces. Strain broth through a fine-mesh sieve into a large bowl; set aside.
- Meanwhile, arrange tomatillos, peppers, and chiles in a single layer on a rimmed baking sheet and roast, stirring occasionally, until charred, 12–15 minutes. Transfer peppers and chiles to a bowl and cover tightly with plastic; let steam for 15 minutes, then peel and seed. Combine peppers, chiles, and tomatillos in a food processor and purée, adding reserved broth as necessary, until a coarse purée forms.
- Heat oil in a large heavy pot over medium heat. Add remaining 1 onion and cook, stirring occasionally, until soft and caramelized in spots, about 15 minutes. Stir in tomatillo purée and remaining reserved broth; bring to a simmer. Remove from heat and add chicken. Serve stew over rice and garnish with cilantro leaves.
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Reviews 141Calories 201 per servingCategory Dinner Recipes For Two
- Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.
- Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.
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