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.
How spicey is this when done with hatch Chiles?
Hi Marie, Hatch chiles vary. If you are using fresh you can remove the stem and seeds and it will be more mild, or you can use canned and select if you want mild or hot.
We loved this stew but I made just a few changes — I didn’t add chicken until I added the rice; I added the corn in the last 10 minutes of cooking rice; and I didn’t add the cilantro because my husband doesn’t like it. I added it as a garnish on mine. Very flavorful & spicy stew.
This turned out REALLY good. I live in Florida and I LOVE New Mexico green chilies so every Fall when the stores roast them for customers, I have my family buy me a case and freeze them …and when they come visit I end up with a freezer full and use them all year round. I love soups and this will definitely be made often this fall and winter, thank you!!!!
This is so good! My husband and I loved it, definitely going in the dinner rotation
Good recipe. Open to add more things…
Is there another pepper that could substitute for the hatch? I have Poblanos growing in the garden and wonder if those would make a good sub.
Hi Robin, yes, those poblanos would make a good sub along with either Anaheim peppers or Cubanelle peppers.