Chicken Stew with Green Chilies

Adapted from The New York Times

6 large bone-in, chicken thighs, legs, or a cut-up whole chicken (about 3 pounds). Leaving skin on is optional



2 tablespoons olive oil (more might be needed)

Flour or rice flour for dredging (optional)

1 medium onion, peeled and diced

3 large garlic cloves, peeled and minced

½ teaspoon cumin

1  4 or 6 oz can 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, cut in 2-inch slices

Tabasco or other hot sauce (optional)

3 tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)

Chopped cilantro, for garnish

Warm flour or corn tortillas, for serving (optional)

Lime wedges, for serving

  1. 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
  2. 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
  3. 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
  4. Add the chicken, and cook for 10 minutes. Add the potatoes, and cook until the carrots, potatoes, and chicken are cooked through
  5. Skim fat from surface of sauce. Taste for seasoning, and add salt, pepper, and Tabasco as needed.
  6. 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
  7. Sprinkle with chopped cilantro, and serve with warm tortillas and lime wedges.

Makes 4-6 servings