Green Chile Stew With Chicken

 

Green Chile Chicken Stew

(Serves 4-6)

Ingredients:

2 tbsp olive oil

1 lb boneless, skinless chicken thighs or breasts, cubed

1 small onion, diced

3 cloves garlic, minced

2 cups roasted Hatch green chiles (or poblano/anaheim), chopped

3 cups chicken broth

1 cup diced tomatoes (fire-roasted preferred)

2 medium potatoes, diced (optional for heartier stew)

1 tsp ground cumin

1 tsp dried oregano

½ tsp smoked paprika

½ tsp salt (adjust to taste)

½ tsp black pepper

½ tsp red pepper flakes (optional, for heat)

1 tbsp lime juice

¼ cup chopped fresh cilantro (plus more for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and sear until lightly browned, about 5 minutes. Remove and set aside.

2. In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.

3. Stir in the chopped green chiles, diced tomatoes, potatoes (if using), and spices. Cook for 2 minutes to enhance flavors.

4. Return the chicken to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is tender and potatoes are cooked through.

5. Stir in lime juice and fresh cilantro. Adjust seasoning if needed.

6. Serve hot, garnished with extra cilantro. Great with warm tortillas or cauliflower rice for a low-carb option.

Would you like any modifications, like making it sugar-free or keto-friendly?