Chicken and Hatch Chile Stew Recipe

Name: Chicken and Hatch Chile Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 tbsp olive oil; 1 small yellow onion (diced); 1 cup corn ((from about 2 ears)*); 4 cloves garlic (minced); 1 tbsp coriander; 1 1/2 tsp ground cumin; 1/4 tsp paprika; 1/4 tsp salt; 1/4 tsp ground black pepper; 3 Hatch chiles ((fire roasted), seeds removed and diced**); 1 (16 oz) jar salsa verde; 4 cup low-sodium chicken broth; 1 cup water; 1 lime (juiced); 1 small rotisserie chicken (pulled); 1 tbsp fresh cilantro (chopped); 1/2 cup long grain white rice; lime wedges; avocado chunks; cilantro; tortilla strips; sour cream

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 6

Author : Natalie

Instructions

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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. 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.

Step 2

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.

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