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This Green Chile Chicken Stew is packed with flavor and easy to make! Green chile, chicken, and potatoes make a delicious and hearty stew. Plus, it’s ready in about an hour but tastes like it simmered all day.
Salt: Different chicken stock brands have different amounts of salt, so I only lightly season the chicken and then add salt at the end if I think it needs it.
Bone-in, skin-on chicken breasts: Look for a whole chicken breast or one that is split chicken breast. Either will work. You can usually find them around two pounds for one breast, but a little bigger or smaller will not make a difference in the recipe.
Green chile: You can use canned, frozen, or freshly roasted green chiles for this recipe. Just make sure they are finely chopped so you don’t end up with big pieces in your stew. If you use frozen, you might want to thaw them out a bit before using them.
Potatoes: Any waxy potato will work, like Yukon gold potatoes or new potatoes. Just cut them into bite-sized pieces.
Chopping the chicken: I use a fork to hold the chicken in place and tongs to pull the skin off. Once the skin is removed, use the tongs to pull the meat from the bones. Be sure to check for any small pieces of bones before you chop the meat.
Make-ahead: You can make this stew ahead and keep in an airtight container in the refrigerator. It will keep for three to four days. Or, you can freeze it for several months in a freezer-safe container.
Optional toppings: The stew is great on its own, or you can add some toppings like crushed tortilla chips, diced avocado, shredded cheese, or sour cream.
Find it online: https://www.girlgonegourmet.com/green-chile-and-chicken-stew/