Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I always recommend using fresh vegetables and high-quality chicken to elevate the flavors. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 ounces) green chiles, chopped
- 4 cups chicken broth
- 2 cups potatoes, peeled and cubed
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
If you can’t find green chiles, consider using roasted poblano peppers as a substitute for a slightly different but equally delicious flavor.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the onion and garlic. Sauté until the onion is translucent, about 3 minutes.
- Stir in the green chiles and cumin, cooking for another minute until fragrant.
- Return the chicken to the pot, add the chicken broth and potatoes. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Green Chile Chicken Stew, recipe, cooking, food
