Green Chile Chicken Stew Recipe

a bowl of green chile stew.

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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.


  • 1 tablespoon olive oil
  • 2 pound bone-in skin-on chicken breast (see note)
  • 1/4 teaspoon kosher salt (see note)
  • 2 tablespoons unsalted butter
  • 1 cup diced onion (about ½ a large onion)
  • 2 tablespoons minced garlic (about two large garlic cloves)
  • 2 (4-oz) cans diced green chile (see note)
  • 2 tablespoons all-purpose flour
  • 1 pound baby red potatoes, small ones halved and large ones quartered (see note)
  • 1 (32-oz) box chicken stock
  • Juice of 1 lime
  • ¼ cup chopped cilantro


  1. Heat the olive oil in a large pot over medium-high heat. Pat the chicken dry with a paper towel and season it all over with salt.
  2. Once the oil is heated, place the chicken skin-side down in the pot. Brown the chicken for five minutes or until the skin has turned golden brown. Take the chicken out of the pot and set it aside on a cutting board.
  3. Add the butter to the pot, and once it’s melted, add the onion, garlic, and green chiles (with the juices from the cans). Cook and stir the veggies for a minute or so.
  4. Add the flour and stir to coat the veggies. Add the potatoes and stock to the pot and stir.
  5. Place the chicken breasts skin-side down in the broth. They should be almost covered by the liquid. If needed, add water to ensure they are mostly covered (the amount will depend on the size of your pot).
  6. Bring the broth to a boil and then adjust the heat to medium to medium-low. Simmer the stew uncovered for 20 to 30 minutes or until the chicken is 165°F in the thickest part.
  7. Take the chicken out of the pot, remove the meat, and discard the skin and bones. Cut the chicken into bite-sized pieces and add the chicken back to the stew. 
  8. Stir in the lime juice and cilantro. Give the stew a taste and add more salt to taste, if needed.


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.