Easy Hatch Green Chile & Chicken Stew Recipe: A Flavorful Meal

Name: Easy Hatch Green Chile & Chicken Stew Recipe: A Flavorful Meal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Southwestern American
Ingredients: 2 pounds Chicken thighs (bone-in, skin-on (or boneless, skinless)); 1 piece Serrano chile (deseeded, sliced thinly); 1 piece Yellow onion (finely chopped); 4 cloves Garlic cloves (chopped or sliced); 2.5 cups Chicken stock; 1 lb Fire roasted hatch green chiles (from a can, approximately 4 small cans, chopped); 1 piece Large tomato (inner core removed and chopped); 1.5 tsp Cornstarch (for slurry); 1 tbsp Water (for slurry); to taste taste Kosher Salt; to taste taste Fresh cracked pepper

Hatch green chile and chicken stew is one of my all time favorite meals. I hope you try it and love it as much as I do! This hearty and spicy stew is perfect for a comforting dinner.

#Stew

#Chicken

#Hatch Chile

#Comfort Food

#Spicy

#Dinner

#Easy Recipe

Finished Hatch Green Chile & Chicken Stew

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Southwestern American

English

Nutrition (per serving)

420

Calories

38g

Protein

25g

Carbs

20g

Fat

Stew served in a bowl with warm flour tortillas

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of the hearty chicken stew

Instructions

0/5 completed

1
Pat chicken thighs dry and season generously with kosher salt and fresh cracked pepper. Chop onion, garlic, Serrano chile, and tomato as specified. Create a cornstarch slurry by mixing 1.5 tsp cornstarch with 1 tbsp water.
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10m
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Pat chicken thighs dry and season generously with kosher salt and fresh cracked pepper. Chop onion, garlic, Serrano chile, and tomato as specified. Create a cornstarch slurry by mixing 1.5 tsp cornstarch with 1 tbsp water.
10m
Ensuring chicken is dry helps it sear better and achieve a golden-brown crust. Have all your ingredients prepped before cooking (mise en place).
2
Heat a large pot or Dutch oven over medium-high heat. Add a little oil if needed. Sear chicken thighs for 3-5 minutes per side until nicely browned. Remove chicken and set aside.
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8m
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Heat a large pot or Dutch oven over medium-high heat. Add a little oil if needed. Sear chicken thighs for 3-5 minutes per side until nicely browned. Remove chicken and set aside.
8m
Don't overcrowd the pot; sear chicken in batches if necessary for optimal browning and flavor development.

3
In the same pot, add chopped yellow onion and Serrano chile. Sauté for 5-7 minutes until softened and translucent. Add chopped garlic and cook for another minute until fragrant, being careful not to burn it.
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8m
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In the same pot, add chopped yellow onion and Serrano chile. Sauté for 5-7 minutes until softened and translucent. Add chopped garlic and cook for another minute until fragrant, being careful not to burn it.
8m
Cook until onions are translucent to build a flavorful and aromatic base for the stew.
4
Return the seared chicken to the pot. Add fire roasted hatch green chiles, chopped large tomato, and chicken stock. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until chicken is tender and cooked through.
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30m
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Return the seared chicken to the pot. Add fire roasted hatch green chiles, chopped large tomato, and chicken stock. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until chicken is tender and cooked through.
30m
Longer simmering develops deeper and richer flavors. Ensure the stew is barely bubbling during this stage.
5
Stir in the cornstarch slurry and cook for another 2-3 minutes, stirring constantly, until the stew thickens to your desired consistency. Taste and adjust seasoning with kosher salt and fresh cracked pepper as needed.
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5m
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Stir in the cornstarch slurry and cook for another 2-3 minutes, stirring constantly, until the stew thickens to your desired consistency. Taste and adjust seasoning with kosher salt and fresh cracked pepper as needed.
5m
Add the slurry gradually to control the thickness; you might not need all of it. If it gets too thick, add a little more stock.