Green Chile Chicken & Potato Stew
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Built by the community using cooking oil, chicken, onion, garlic, potato, water, chicken broth, powdered green chile, crushed green chile, cilantro, salt, cumin, oregano, coriander, black pepper
A soul-warming Mexican-style stew with tender chicken, chunky potatoes, and a bold green chile broth. Fragrant with cumin, oregano, and fresh cilantro, this is the kind of hearty bowl that fills the kitchen with irresistible aromas.
Cooking Ability Level
Prep
15 mins
Cook
45 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
380
Ingredients
- 500g (about 1 lb) bone-in or boneless chicken pieces
- 2 medium potatoes, peeled and cut into 2cm chunks
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp cooking oil
- 2 tbsp crushed green chile
- 1 tsp powdered green chile
- 500ml (2 cups) chicken broth
- 250ml (1 cup) water
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp black pepper
- 1 tsp salt, or to taste
- Small handful of fresh cilantro, roughly chopped (plus extra to serve)
1. Pat the chicken dry and season on both sides with salt, black pepper, and half the cumin.
2. Heat the cooking oil in a large pot over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside — it doesn't need to be cooked through yet.
3. Reduce the heat to medium. Add the diced onion to the same pot and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
4. Add the minced garlic and cook for 1 minute until fragrant. Stir in the crushed green chile, powdered green chile, remaining cumin, oregano, and coriander. Cook for another minute to bloom the spices.
5. Return the seared chicken to the pot. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot — that's flavour.
6. Add the potato chunks and stir everything together. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30–35 minutes until the chicken is cooked through and the potatoes are tender.
7. If using bone-in chicken, remove the pieces, shred the meat off the bones, and return the meat to the pot. Taste and adjust salt and pepper as needed.
8. Stir in the fresh cilantro and simmer uncovered for a final 5 minutes to let the broth tighten slightly.
9. Ladle into deep bowls and garnish with extra cilantro. Serve with warm tortillas or rice to soak up every drop of that green chile broth.
Nutrition per Serving
380
Calories
32g
Protein
24g
Carbs
16g
Fat