Fiery Southwestern Green Chile Chicken Stew

Recipe Collection: Dinner

Fiery Southwestern Green Chile Chicken Stew warms up your evenings with a hearty blend of tender chicken, roasted vegetables, and a spicy kick of green chiles. This non-vegetarian dish captures the essence of Southwestern cuisine, making it perfect for family gatherings or meal prep. Serve it with warm flour tortillas for a complete meal that’s bursting with flavor.

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Overview

This Spicy Green Chile Chicken Stew is a heartwarming dish perfect for chilly days. Infused with the robust flavors of New Mexico, this stew combines tender chicken with a medley of roasted vegetables and fiery peppers. Serve it with warm flour tortillas for a complete meal that will tantalize your taste buds.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Southwestern

Serving Size: 8

Cooking Time: 190 minutes

Ingredients

• 1 4 Pounds (lb) whole chicken
• 1 Teaspoon (tsp) cumin, ground
• 1 Teaspoon (tsp) thyme, dried
• 1 Teaspoon (tsp) marjoram, dried
• 1 Tablespoon (tbsp) basil, dried
• 1 4 Ounces (oz) can green chile peppers, minced
• 4 Whole habanero peppers, seeded and minced
• 1 Large onion, minced
• 2 Cloves garlic, minced
• 5 Medium carrots, minced
• 5 Stalks celery, minced
• 1 14.5 Ounces (oz) can stewed tomatoes, optional
• 3 Medium potatoes, peeled
• 3 Tablespoons (tbsp) all-purpose flour
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Prepare the Chicken: Place the whole chicken in a large pot and cover with water. Add the cumin, thyme, marjoram, and basil. Bring to a boil over medium heat, then reduce to medium-low and simmer for 2 1/2 hours. Alternatively, use a pressure cooker for 45 minutes. Once cooked, remove the chicken, let it cool, then discard the bones and skin. Chop the meat into bite-sized pieces.
2. Roast the Vegetables: Preheat your oven to 400°F (200°C). Spread the chopped carrots, celery, and potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until golden and tender.
3. Combine Ingredients: Return the chopped chicken to the pot. Add the roasted vegetables, green chile peppers, habanero peppers, onion, garlic, and stewed tomatoes. Simmer for 30 minutes, or pressure cook for 10 minutes, until the flavors meld together.
4. Thicken the Stew: In a small bowl, mix the flour with a few tablespoons of water to create a slurry. Gradually stir this into the stew to thicken it, ensuring no lumps form. Increase the heat to bring the stew to a gentle boil, then remove from heat.
5. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot with warm flour tortillas on the side for a comforting meal.

Enjoy your homemade Fiery Southwestern Green Chile Chicken Stew!