Best Chicken Green Chili Stew Recipes

Chicken Green Chili Stew image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 large onion, diced
1 tablespoon ancho chile powder
1 teaspoon ground cumin
4 cups chicken stock
One 7-ounce can fire-roasted green chiles, drained and rinsed
1 large russet potato, peeled and cubed small
Chopped cilantro, for serving, optional
Grated pepper jack cheese, for serving, optional

Steps:

Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
Serve in bowls topped with cilantro and cheese if using.

Southwest Chicken & Green Chili Stew image

Provided by Mika G.

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast
2 1/4 cups fat free chicken broth
4 garlic cloves, finely chopped
1 (4 ounce) can chopped green chilies
2 teaspoons all-purpose flour
1 medium red bell pepper, diced
1 medium carrot, sliced
1 cup whole kernel corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons cilantro, finely chopped
1 teaspoon cornstarch
1/4 cup cold water
12 tortilla chips, coarsely crushed

Steps:

Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1

White Chicken Green Chili Stew image

Provided by Marty Hufnagel @hereim

Categories Chili

Number Of Ingredients 16

1 medium chicken breasts, boneless and skinless
1 large white meat sweet potato, diced
1-2 tablespoon(s) olive oil, extra virgin
1 large white onion, diced
4 clove(s) garlic, minced
2 teaspoon(s) salt
1 tablespoon(s) ground cumin
1 teaspoon(s) coriander
4 cup(s) chicken broth
1 small can(s) diced green chilies
1/4 cup(s) tamed jalpeno peppers
1 can(s) organic butternut squash (trader joe's)
3 tablespoon(s) thick canned coconut milk, unsweetened
3 tablespoon(s) arrowroot powder
3 - 4 pinch(es) green onions & cilantro for garnish
USE WHICHEVER CHICKEN READILY AVAILABLE. FRESH, CANNED OR ROTISSERIE

Steps:

If using fresh chicken-Place a large pot over med.-high heat. Saute' the chicken (pounded flat) in half the olive oil, on both sides for 5 minutes. Add more oil and onions and garlic. Saute' 5 minutes, then add salt and spices and diced sweet potatoes. Saute' until the chicken is cooked through. Remove chicken and shred. Return to pot. Proceed to instructions in number 3
If using canned or rotisserie chicken: Saute' veggies and seasonings, add shredded chicken. Proceed to instructions in number 3.
Continue cooking on medium heat. Add the broth, chilies, squash and hardened top of the UN-shaken can of coconut milk. Whisk in the arrowroot powder and bring to a boil. Lower heat and simmer 20 minutes. Top each bowl with green onions and cilantro. Serve with Tamed Savory Biscuits (recipe on Just a Pinch)

GREEN CHILI AND CHICKEN STEW image

Categories Chicken

Number Of Ingredients 17

8 cups water
1/2 tsp salt
1/2 tsp black pepper
2 (6oz) skinned chicken breast halves
2 bay leaves
4 cups cubed red potato (about 1 1/2 lbs)
1 1/2 cup chopped onion
1/2 cup thinly sliced carrot
2 tsp minced fresh cilantro
2 tsp paprika
1/2 tsp garlic salt
1/4 tsp ground cumin
3 (4.5oz) cans chopped green chile
1 (14.5oz) can no salt added diced tomatoes, undrained
1 (10oz) can diced tomatoes and green chiles, undrained
1/2 cup evaporated fat free milk
6 tbsp (1 1/2oz) shredded reduced fat sharp cheddar cheese

Steps:

1. Combine first 5 ingredients in a dutch oven. Bring to a boil; cook 10 minutes. Remove from heat. Remove chicken from broth; remove chicken from bones, discarding bones. Cut meat into bite size pieces; return to broth. Discard bay leaves. 2. Add potatoes and next 9 ingredients (potatoes through tomato and chiles) to broth. Bring to a boil. Reduce heat; simmer 50 minutes or until potatoes are done. Remove from heat; stir in milk. Serve with cheese sprinkled on top.