This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!
1cupcorn(from about 2 ears)*
1 1/2tspground cumin
1/4tspground black pepper
3Hatch chiles(fire roasted), seeds removed and diced**
1(16 oz) jarsalsa verde
4cuplow-sodium chicken broth
1/2cuplong grain white rice
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. 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.
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. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
*About 1 c. fresh-frozen corn **About 2 (4-oz.) cans