Description
A heartwarming, comforting dish featuring tender chicken, vibrant green chiles, and earthy potatoes in a savory broth.
Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless
- 1 cup diced green chiles
- 1 large onion, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion and minced garlic for about 5-7 minutes until they’re translucent and fragrant.
- Add the chicken thighs to the pot and let them brown for about 4-5 minutes on each side.
- Stir in the diced green chiles, chicken broth, potatoes, cumin, black pepper, and salt.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes.
- Shred the chicken with two forks, stir it back into the stew, and add in the fresh cilantro for a burst of flavor. Let simmer for an additional 5 minutes.
- Serve the hot stew in bowls.
Notes
For a smoother stew, consider blending a portion after cooking. If you prefer a thicker consistency, mash a part of the potatoes while stirring.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soups & Stews
- Method: Stovetop Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg