Chicken and Hatch Chile Stew
The recipe Chicken and Hatch Chile Stew can be made in approximately 1 hour. This gluten free recipe serves 6 and costs $2.48 per serving. One serving contains 499 calories, 50g of protein, and 21g of fat. A mixture of ground cumin, yellow onion, sour cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 61 person were impressed by this recipe. It works well as a main course. Winter will be even more special with this recipe. It is brought to you by Life Made Simple. With a spoonacular score of 76%, this dish is solid. If you like this recipe, you might also like recipes such as Roasted Hatch Chile Stew Recipe With Sweet Potato, Corn And Lime, Key Lime Hatch Chile Gelato: How to Use Hatch Chiles, and Hatch Chile Chicken Burritos.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 tbsp. olive oil
1 small yellow onion, diced
1 c. fresh corn (from about 2 ears)*
4 cloves garlic, minced
1 tbsp. coriander
1½ tsp. ground cumin
¼ tsp. paprika
¼ tsp. salt
¼ tsp. ground black pepper
3 fire roasted Hatch chiles, seeds removed and diced**
1 (16-oz.) jar salsa verde (I used Guy Fieri's)
4 c. low-sodium chicken stock
1 c. water
1 lime, juiced
1 small rotisserie chicken, pulled
1 tbsp. fresh cilantro, chopped
½ c. long-grain white rice
Lime wedges
Avocado chunks
Cilantro
Crispy tortilla strips
Sour Cream
Equipment:
dutch oven
Cooking instruction summary:
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.
Step by step:
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.
2. 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.
3. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil.
4. Add the chicken and cilantro, simmer for 20 minutes.
5. Pour in the rice, cook until tender, about 15 minutes or so.
6. Garnish and serve immediately.
Nutrition Information:
covered percent of daily need
