This bold and flavorful Green Chile Chicken Stew is ready to go in just 1 hour! It’s loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!
I like to think of this warm & cozy chicken and hatch chile stew as the perfect rainy-day meal! It has a rich and inviting aroma that will fill your home. And the Green chiles add a bold flavor to this hearty meal that ties in everything together.
My family and I love this recipe and of course I have to serve it alongside my Buttermilk Cornbread.
Table of Contents
Recipe Ingredients
Green Chiles – I love making recipes with green chiles. Whether it is this stew or my Hatch Chile Cornbread, green chiles provide a bold savory flavor to any dish.
Rice – Adding rice to this stew really makes it a hearty recipe that fills you up.
How to Make Green Chile Chicken Stew
Step 1: In a 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.
Step 2: Next, 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.
Step 3: Then, add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil.
Step 4: Add the chicken and half the cilantro, simmer for 20 minutes.
Step 5: Next, pour in the rice, cook until tender, about 15 minutes or so.
Step 6: Finally, garnish with the remaining cilantro and serve immediately.
FAQs
No. You can use chicken breasts, chicken thighs, or any chicken you have on hand. You need roughly 2 cups in total.
No, you can use frozen corn instead if need be.
Storage and Reheating Info
You can store any leftovers of this recipe in an airtight container in your fridge for 3-4 days.
You can freeze this recipe in an airtight container in your freezer for up to 2 months.
To reheat you can do so in the microwave or stovetop over medium heat until everything has warmed through.
Note: If the stew seems a bit thick after refrigeration or freezing, you can add a little water or chicken broth during reheating to achieve your desired consistency. Always ensure the stew reaches a safe temperature of 165°F (74°C) before consuming.
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Green Chile Chicken Stew
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Ingredients
- 2 tbsp olive oil
- 1 small yellow onion - diced
- 1 cup corn - (from about 2 ears)*
- 4 cloves garlic - minced
- 1 tbsp ground coriander
- 1 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 Hatch chiles - (fire roasted), seeds removed and diced (If you can't find fresh, then use cans – see notes below)**
- 1 (16 oz) jar salsa verde
- 4 cup low-sodium chicken broth
- 1 cup water
- 1 lime - juiced
- 1 small rotisserie chicken - pulled
- 1 tbsp fresh cilantro - chopped
- 1/2 cup long grain white rice
Optional Garnish
- lime wedges
- avocado chunks
- cilantro
- tortilla strips
- sour cream
Instructions
- 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.
- Next, 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.
- Then, 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.
- Next, pour in the rice, cook until tender, about 15 minutes or so.
- Finally, garnish with the remaining cilantro and serve immediately.
This is the 3rd time I’ve made this and it’s absolutely delicious, healthy, & fresh.I double the recipe. I broil the hatch Chili’s first for about 7 mins each side, remove the skin and dice. Fresh corn removed from cobb, fresh cilantro, and juice from 2-3 extra fresh limes make this recipe!
This was delicious! My picky son even loved it. The hatch chiles I got we’re on the spicy side. I would definitely make again and use poblanos if I can’t find hatch.
Absolutely substitute any pepper to fit your family’s preference. So glad you enjoyed it!
The taste is great and I will make it again. However, next time I will make a separate pot of rice and serve soup/stew over the rice individually instead of cooking rice in the stew. Or use a substitution that won’t get mushy. If the soup is not all eaten at that time, the rice becomes mushy and unappetizing.
Keeping the grain element separate is a great way to control the final texture you prefer. Thanks for trying the recipe.
This is a really good recipe. We thought the rice sounded a little odd, so we swapped in pinto beans and they worked great. I put in more onion than what the recipe called for so will cut back on the onions next time – kids thought they were a bit much. Overall – delicious!
Pinto beans are a great option! Thank you & I am glad you liked it!
Hi! Any suggestions for a vegetarian version? Maybe adding some beans for protein? Thanks!
Beans would be great & using vegetable broth, instead of chicken. You could really add what you like 😉