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.
I used frozen corn and can only imagine if I also had roasted fresh corn. I used very little cilantro, because we don’t like it. I topped mine with lime, sour cream and crushed tortilla chips. Excellent. We will make this anytime we can get fresh Hatch Chilies.
This stew was amazing, tons of flavor!!
I live in Kentucky and I’ve never seen Hatch chilies in our grocery stores. Do you have any other recommendations?
Hi Yvonne, the hatch chili season is short and from Sept. to Aug. It can be shorter or longer depending on the weather. If you live in the Southwest, you can find these fresh during that time in your grocery store. Otherwise, canned or jarred hatch chilies work just fine. You do want to find the fire-roasted ones as that brings out the flavor. About 2 4 oz. cans work well instead of the 3 fresh chilies. Many grocery stores stock these in the Latin foods section. If yours doesn’t just order two of these cans from Amazon here: https://amzn.to/3yqkSZb
Delicious! I used brown rice and added it when I added the chicken. Instead of questionable rotisserie chicken from the store, I made a “roasted” chicken in my InstantPot with similar spices, then shredded it up and added to this dish. I let everything simmer for close to an hour. Topped with some crushed tortilla chips, avocado, and monterrey jack cheese. My husband was flipping out about how tasty this came out. Adding to my usual rotation!
What a great idea to make your own rotisserie chicken in the instant pot.
Super flavorful and made a ton…leftovers! Can’t wait to make again
Yummy leftovers are so great for lunches.