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 live in Arkansas and I prepared this last night and it was a HIT!!! Paired well with cornbread. I used The Authentic New Mexican Hatch Chile(went to NM for it) , tomatillo verde salsa from krogers and cooked some chicken thighs instead. Came out perfect. Thanks for sharing the recipe.
You’re welcome, thanks for stopping back by to share!
This recipe looks amazing, so I’ve decided to make it. First question…WHAT is a Hatch chili? I looked at fresh and canned chili’s in 3 grocery stores (Central CA) and I can’t find it…and we have a lot of chili’s here. Is it a brand? Or an actual variety of green chili? Is an Anaheim pepper similar? I’m hoping Ortega brand roasted whole green chili’s are similar. That’s what I decided to try this with.
Second, the recipe calls for both coriander and cilantro…isn’t that the same thing? Do you mean coriander seeds? Or just the leaves of the plant dried? Why am I so confused?
Thanks everyone!
Hi Diana, Hatch are green chiles, specifically grown in and around Hatch New Mexico. We live in Utah, so our grocery stores would get bundles of them and roast them in the late summer. Fresh are always wonderful, but the canned green chiles will work just fine! Yes, this recipe calls for ground coriander and fresh chopped cilantro.
I’ve made this recipe several times and it’s always a crowd pleaser. I usually use a rotisserie chicken and while they vary in size, I find that using one, to one and a quarter pound of the meat will suffice. This last time I made it I couldn’t find Hatch green chiles. I substituted a small can of jalapeño instead. It provided the heat but didn’t have quite depth of flavor of the Hatch Chile.
This stew was so good. I did it in the instant pot. I did it on manual for 10 minutes with a 10 minutes natural release. It turned out perfect. I live in New Mexico. New Mexico is known for there hatch chili’s. Is that where you live? Cause this recipe is great, thank you. Kim
This recipe is outstanding! So tasty and so quick and easy. With jarred hatch chiles, it basically becomes a dump-and-cook meal, except for some quick chopping onions and shredding. This is going to be in my year-round rotation.