Ingredients
- 6 large bone-in chicken thighs (or legs or a cut up whole chicken weighing at least three pounds. Leaving the skin on is optional.)
- salt
- pepper
- 2 tablespoons olive oil
- ½ cup flour (for dredging (optional))
- 1 medium onion (peeled and diced)
- 3 large garlic cloves (peeled and minced)
- ½ teaspoon cumin
- 6 oz mild or medium hot Hatch chilies (Or 1 cup roasted and chopped New Mexico green chile, fresh or frozen)
- 3 cups chicken stock (or water)
- 2 large potatoes (cut in 1 inch cubes)
- 3 large carrots (peeled and cut in 2 inch slices)
- Tobasco (optional)
- 3 tablespoons cornstarch (dissolved in 2 tablespoons cold water)
- Garnish Chopped Cilantro
Instructions
- Sprinkle the chicken thighs with salt and pepper, and dredge in the flour. shake off any excess flour. You can skip this step of dredging the chicken in the flour
- Heat a Dutch oven or heavy-bottomed pot over a medium-high heat. When it’s heated, add the olive oil, and the chicken. Brown chicken on both sides, then remove and set aside. You may need to do this in multiple batches
- Reduce the heat to medium, and add the onions. Sprinkle with salt and pepper. Cook until they begin to brown, 6 to 8 minutes. Add the garlic and cumin, and cook until fragrant, around 30 seconds. Add the chopped chilies and chicken stock, and bring to a boil. Add the carrots, and bring back to a simmer
- Add the chicken, and cook for 10 minutes. Add the potatoes, and cook until the carrots, potatoes, and chicken are cooked through
- Skim fat from surface of sauce. Taste for seasoning, and add salt, pepper, and Tabasco as needed.
- For a thicker sauce, add dissolved cornstarch and stir well. Make sure there are no lumps in it. Add this to the sauce, and cook for 1 minute more
- Sprinkle with chopped cilantro, and serve with warm tortillas and lime wedges.
Notes
Makes 4-6 servings Optionally Serve with warm flour or corn tortillas and lime wedges
Nutrition Facts
Chicken Stew with Green Chilis
Amount per Serving
Calories
401
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
7
mg
2
%
Sodium
461
mg
20
%
Potassium
1214
mg
35
%
Carbohydrates
67
g
22
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
11
g
22
%
Vitamin A
9052
IU
181
%
Vitamin C
48
mg
58
%
Calcium
61
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.