Chicken and Hatch Chile Stew
Try this Chicken and Hatch Chile Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 4 cloves garlic minced
- 1 small yellow onion diced
- sour cream
- 1/4 tsp. salt
- 2 tbsp. olive oil
- lime wedges
- cilantro
- 1 lime, juiced
- crispy tortilla strips
- 1 1/2 tsp. ground cumin
- optional garnishes:
- 1/4 tsp. paprika
- 1/4 tsp. ground black pepper
- 1 c. fresh corn (from about 2 ears)*
- 1 tbsp. coriander
- 3 fire roasted hatch chiles seeds removed and diced**
- 1 (16-oz.) jar salsa verde (i used guy fieri's)
- 4 c. low-sodium chicken stock
- 1 c. water
- 1 small rotisserie chicken pulled
- 1 tbsp. fresh cilantro chopped
- 1/2 c. long-grain white rice
- avocado chunks
- Carbohydrate 5.066930625 g
- Cholesterol 5.85 mg
- Fat 15.391288125 g
- Fiber 0.845549996942282 g
- Protein 0.94689625 g
- Saturated Fat 3.0161275 g
- Serving Size 1 1 -6 serving (66g)
- Sodium 80.6835 mg
- Sugar 4.22138062805772 g
- Trans Fat 0.489924375000005 g
- Calories 156 calories
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.
