Chicken and Hatch Chile Stew

Submitted by gpindc

"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!"

 

• Ready In: 1hr
• Ingredients: 22
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 cup fresh corn
• 4 garlic cloves, minced
• 1 tablespoon coriander
• 1 1⁄2 teaspoons ground cumin
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 3 fire roasted hatch chiles, seeds removed and diced**
• 1 (16 ounce) jar salsa verde (I used Guy Fieri's)
• 4 cups low sodium chicken broth
• 1 cup water
• 1 lime, juiced
• 1 small rotisserie chicken, pulled
• 1 tablespoon fresh cilantro, chopped
• 1⁄2 cup long-grain white rice

• Optional garnishes

• lime wedge
• 2 avocados, cut into chunks
• 1⁄2 cup cilantro
• 16 ounces crispy corn tortilla strips
• 1⁄2 cup sour cream

directions

1. 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.
2. 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.
3. https://lifemadesimplebakes.com/2015/09/chicken-and-hatch-chile-stew/.

Reviews

[ColoradoCooking]

Excellent comfort food. It’s nice having a freezer full of Hatch & Pueblo green chiles. I cook the rice separately and then omit the water, otherwise it would be more like a soup!